Piña Colada Pound Cake Recipe

Yield: 1 (10-inch) Bundt cake, 12-16 servings
Prep Time: 30 minutes
Cook Time: 60-70 minutes
Cooling/Glazing Time: 2 hours (largely inactive)
Total Time: Approx. 3 hours 40 minutes
Intensity Level: Intermediate (requires careful mixing and a Bundt pan)

Ingredients

For the Cake:

3 cups (360g) all-purpose flour, plus more for dusting pan
½ teaspoon baking powder
½ teaspoon baking soda
1 teaspoon salt
1 cup (2 sticks / 226g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 teaspoon coconut extract
¾ cup (180ml) full-fat canned coconut milk, well-shaken
½ cup (120ml) crushed pineapple in juice, well-drained (reserve 2 tablespoons juice for glaze)
¾ cup (75g) sweetened shredded coconut

For the Rum Glaze:

1 cup (120g) confectioners’ sugar, sifted
2 tablespoons reserved pineapple juice
1-2 tablespoons dark or light rum (or 1 teaspoon rum extract + 1-2 tablespoons milk)
1 tablespoon melted butter
Pinch of salt

For Garnish:

¼ cup (25g) sweetened shredded coconut, toasted

Instructions

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Thoroughly grease a 10-12 cup Bundt pan with baking spray or butter, then dust lightly with flour, tapping out the excess. This is crucial for a clean release. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened butter on medium-high speed for 1 minute until smooth and creamy. Gradually add the granulated sugar and beat on medium-high for a full 4-5 minutes. The mixture should become very pale and fluffy. This step incorporates air, which is vital for the cake’s texture.

Step 3: Incorporate Eggs and Flavors

With the mixer on medium-low, add the eggs one at a time, beating well after each addition and scraping down the bowl as needed. Mix in the vanilla and coconut extracts.

Step 4: Combine Wet and Dry Ingredients

Reduce mixer speed to low. Add the flour mixture in three parts, alternating with the coconut milk in two parts, beginning and ending with the flour. Mix just until combined after each addition. Do not overmix.

Step 5: Fold in Pineapple and Coconut

Using a rubber spatula, gently fold in the drained crushed pineapple and the ¾ cup of shredded coconut until just evenly distributed. The batter will be thick and luxurious.

Step 6: Bake

Spoon the batter evenly into the prepared Bundt pan. Smooth the top with a spatula. Tap the pan lightly on the counter to remove any large air bubbles.
Place in the center of the preheated oven and bake for 60-70 minutes, or until a long skewer inserted into the center of the cake comes out clean or with a few moist crumbs.
Tip: If the top is browning too quickly, tent it loosely with aluminum foil halfway through baking.

Step 7: Cool Completely

Let the cake cool in the pan on a wire rack for 25-30 minutes. Then, carefully invert the warm cake onto the rack. Gently lift the pan away and allow the cake to cool completely, about 1.5 hours, before glazing. A warm cake will absorb the glaze and become soggy.

Step 8: Make the Glaze and Garnish

Toast the Coconut: While the cake cools, spread ¼ cup shredded coconut on a dry baking sheet. Toast in a 350°F oven (or a toaster oven) for 3-5 minutes, stirring once, until golden. Watch closely, as it burns easily. Let cool.
Make the Glaze: In a small bowl, whisk together the sifted confectioners’ sugar, 2 tablespoons pineapple juice, 1 tablespoon rum, melted butter, and salt. Add more rum, 1 teaspoon at a time, until you reach a thick but pourable consistency.

Step 9: Glaze and Serve

Place the completely cooled cake on a serving plate. Drizzle the glaze over the top, allowing it to drip down the sides. Immediately sprinkle with the toasted coconut.
Allow the glaze to set for 15-20 minutes before slicing. Serve with a dollop of whipped cream or a scoop of coconut ice cream for an extra treat.

Nutrition Information (Per serving, based on 14 slices)