Recipe Index

PIN NOW

Follow KitchenetteBlog on Pinterest

Love cozy recipes that actually make it to the table? On Pinterest, I share new comfort-food ideas every week—desserts, dinners, and those little snack cravings that hit at midnight. Come pin with me and never run out of kitchen inspo.

Piña Colada Pound Cake Recipe

Cakes And Breads Sweet

Tropical bliss in every bite! This moist, buttery piña colada pound cake is loaded with coconut milk, crushed pineapple, and a splash of coconut rum.

Craving something that tastes like a vacation but don’t want to pack a suitcase? This piña colada pound cake brings the beach vibes to your kitchen—with golden crusty edges, a soft coconut-scented crumb, and sweet bits of pineapple tucked inside like little sunshine nuggets. Plus, it’s spiked (just a smidge) with coconut rum, because why not? Perfect for brunch, birthdays, or those “I just felt like baking” kind of days.

Why You’ll Love this Piña Colada Pound Cake

This isn’t your average pound cake. It’s the dessert equivalent of a pool float and a piña colada in hand, no SPF required.

Soft and fluffy inside, golden crisp outside: That perfect pound cake texture—we’re talking plenty of buttery richness without being dense.
Real coconut flavor: Not just extract, but coconut milk and toasted flakes bring serious Tropical Energy.
Boozy but balanced: The coconut rum isn’t overwhelming, just enough to make your guests raise an eyebrow (with joy).
No fancy ingredients: If you’ve got a can of pineapple and a bottle of rum, you’re halfway there.
Glaze that’s chef’s kiss-worthy: It drips, it sparkles, it makes you lick the plate. Not sorry.
Make-ahead friendly: It actually tastes better the next day. Yes, really.

Ingredient Notes

This pound cake has a few key players that work together like a beach band: smooth, sweet, and a little boozy.

Unsalted butter: Room temp is key here. Cold won’t cream, melted won’t whip. Think soft enough to press a thumbprint, but not melting on sight.
Granulated sugar: The sweet backbone. Creaming it with butter gives our cake that airy, dreamy lift.
Eggs: They bind, they fluff, and they add moisture. Make sure they’re room temp—for science (and better batter).
Bacardi coconut rum: Adds warmth and coconut depth. Not boozy in-your-face, just a whisper of island life.
Vanilla extract: Balances everything with its cozy, mellow background notes. Always worth using the real stuff.
All-purpose flour & instant pudding mix: The flour gives structure, the pudding brings softness and a little extra vanilla magic.
Baking soda & powder: Tiny leavening agents doing big cake things. Both are needed to balance the batter’s acidity and richness.
Full-fat coconut milk: Not the stuff in cartons. Go for canned, creamy, and shake it first in case it’s separated.
Crushed pineapple: Drain it well, or you’ll end up with a soggy cake cuddling the oven floor.
Powdered sugar and rum glaze: Sweet, boozy, glossy heaven. Topped with toasted coconut, it’s basically summer frosting.

How To Make This Piña Colada Pound Cake

Okay, loosen your shoulders and grab your bundt pan—we’re doing this the fun, low-stress way. No need for precision anxiety, just some measuring cups and good tunes in the background.

Preheat and prep the pan: Grease and flour that bundt pan like you mean it. Don’t skip this! Bundt pans are known for betrayal if underprepared.
Cream the butter and sugar: Beat the butter until it’s creamy and sighs under the mixer. Then, gradually add sugar and beat like you’re building clouds—light, fluffy clouds. This step takes a few minutes, but it’s worth it for that tender crumb.
Add eggs, then rum and vanilla: Crack in the eggs one at a time, beating in between. No shortcuts here. Then splash in the rum and vanilla and let it mingle.
Whisk the dry stuff: Flour, pudding mix, baking soda, powder, salt—whisk ‘em well so they distribute evenly. No half-hearted whisking, okay?
Alternate mixing wet and dry: Lower the mixer speed and start adding the dry mix in three rounds, alternating with coconut milk. Begin and end with dry. You’re basically conducting a little cake symphony here.
Fold in the pineapple: Gently stir in the crushed, drained pineapple by hand. A spatula works best to keep things light and airy.
Pour and bake: Scoop into the pan, smooth the top, and bake 60 to 70 minutes. Begin checking at 55—your oven may have opinions.
Glaze & garnish: Once cooled, whisk up that coconut-rum glaze, drizzle generously, and sprinkle toasted coconut with abandon.

Storage Options

Let’s be real: this piña colada pound cake has what I call “dangerous shelf life.” It gets moister the next day, so good luck keeping it around.

Once it’s completely cooled, wrap the cake tightly in plastic or store slices in an airtight container. It’ll stay happy on the counter for about 3 days, maybe 4 if your kitchen isn’t too warm.

Fridge-wise, it’ll last up to 6 days without a fuss. Just bring to room temp before eating, or microwave a slice for 10–15 seconds for maximum coziness.

Freezing? Yep, totally doable. Wrap slices individually or the whole cake (pre-glazing) in cling wrap, then foil, then tuck it into a freezer bag. Freeze for up to 3 months. Let it thaw in the fridge overnight or on the counter for a couple of hours. The glaze may lose a touch of shine, but flavor-wise? Still a tropical dream.

Variations and Substitutions

This cake is pretty chill, but if you’re feeling adventurous or missing an ingredient, here’s how to pivot gracefully.

Swap the rum: No Bacardi on hand? Try another flavored rum, or even dark rum for more warmth. Want it booze-free? Coconut extract works—go easy with it.
Use fresh pineapple: Just chop it super fine and drain thoroughly. Don’t skip the draining or risk turning your cake into pineapple soup.
Switch the glaze: Not a fan of booze? Use fresh lime juice with the powdered sugar and coconut milk. It gives a fresh zip instead.
Go full vegan: I haven’t tested it fully, but subbing a trusted vegan butter, flax eggs, and a dairy-free pudding mix might just fly. Skip the eggs carefully.
Mini pound cakes: Pour the batter into greased mini bundt pans or even muffin tins. Just adjust baking time—start checking around 25–30 minutes.
Add chopped nuts: Macadamia nuts or toasted pecans could add crunch and contrast. Fold them in with the pineapple. Yum.

What to Serve with Piña Colada Pound Cake

This cake doesn’t play well with plain coffee alone—it wants an ensemble. Something to highlight the coconutty mood or contrast that sweet pineapple vibe.

Cold brew or iced coffee with cinnamon cream: The bitterness of the coffee cuts through the sweetness, while cinnamon complements the tropical flavors better than you’d think. Bonus points if you add foam.
A little scoop of something cool: Vanilla bean ice cream is obvious and perfect. Or shake things up with coconut sorbet or even something like these peanut butter & banana ice cream sandwiches on the side.
Coconut rum cocktail: Want full beach mode? Sip on a chilled coconut mojito or a piña colada (yep, double piña). Lean into it.
A side of tart fruit salad: Pineapple, mango, and lime-tossed berries all wake up the palate between bites of that rich cake.
Serve with brunch-style sides: A slice of this plays surprisingly well next to things like these savory bacon basil cornbread muffins for a sweet-savory spread.

Frequently Asked Questions

Can I make this piña colada pound cake without alcohol?

Yep! Just swap the coconut rum for coconut extract, but go light—a teaspoon is plenty. You still get that island flavor, just none of the buzz. The cake itself holds up beautifully without it, and the texture won’t skip a beat.

Do I need to use instant pudding mix in the batter?

Technically? No. But should you? Absolutely. The pudding mix gives the cake that ultra-soft, tender crumb we all secretly crave. Skip it, and your cake may end up a bit more firm and dry. In a pinch, a spoonful of cornstarch and a little extra sugar can help, but flavor-wise, the pudding mix wins.

Why did my bundt cake stick to the pan?

Ugh, been there. It usually comes down to under-prepping the pan. Use a generous coating of butter and flour *or* baking spray with flour in it. Get into every nook and cranny of those pan ridges. Also, let the cake rest 10 minutes before trying to flip—it helps set the crust and loosens naturally.

Can I make this in a regular loaf or round pan instead of a bundt?

You can! The batter fits nicely into two standard loaf pans or a couple of 8-inch rounds. Just watch the baking time like a hawk. Loaves may bake faster—start checking around 45–50 minutes. And grease well, as usual. You might not get the same dramatic presentation, but the flavor’s still pure sunshine.

Easy Homemade Lime Salt Recipe

Condiments Savory

Bright and zesty, this lime salt brings a citrusy punch to your favorite dishes using just coarse sea salt and fresh lime zest. It’s got that tart nose-tingling aroma that’ll make you want to sprinkle it on everything from tacos to popcorn.

A quick bake in the oven is all it takes, and suddenly your kitchen smells like a tropical breeze smacking into the edge of a margarita glass. The texture? Crunchy and flaky, like it knows exactly how to sit on the rim of a cocktail or dust a juicy grilled steak. Welcome to a five-minute flavor upgrade.

So here’s the whole scoop: lime salt is what you make when you want something unfussy but still feels—fancy? And sneaky-versatile too. It perks up roasted veggies, takes grilled meats to another level of “oh hey now,” and honestly? It even makes snack bowls sing a little. The process is wildly simple, borderline too easy, which makes this one of those little pantry cheats I keep going back to.

Why You’ll Love this Lime Salt

We’re not reinventing the wheel here. But this lime salt recipe is such a no-brainer flavor bomb, it’s worth keeping in regular rotation. Think finishing touch, not fussy garnish.

Ridiculously simple to make: You’re literally just zesting, mixing, and baking. That’s it. Bonus: your kitchen smells like summer.
Big payoff for tiny effort: A single lime and some coarse salt? Somehow they turn into magic.
Keeps forever (basically): It’ll hang out in your pantry for weeks, just getting zestier by the day.
Adds zippy flair to anything: Sprinkle it on fruit, fish, eggs, or yes, even the rim of your cocktail.
Customizable in fun ways: Feeling rogue? Add chili flakes, crushed herbs, or even a little sugar for a sweet-sour twist.
No weird steps or tools: If you’ve got an oven and a zester, you’re already overqualified.

Ingredient Notes

Not much to unpack here, but the quality of your two ingredients really does matter. Think of this as a minimalist dish with nowhere to hide—in a good way.

Coarse sea salt: Look for flaky or coarse sea salt (skip the fine stuff). The chunky texture helps the zest stick and gives a lovely crunch when sprinkled. Maldon or Celtic sea salt are great if you’re feeling bougie.
Freshly grated lime zest: You want the outer green part only—none of that bitter white pith. A microplane works best. Organic limes are worth it here since you’re eating the skin (literally).

How To Make This Lime Salt

Alright, this is where things get really complicated. Just kidding—this might be the simplest flavor booster recipe in your entire culinary lineup. Let’s walk through it.

Preheat the oven: Set it to 225°F and let it do its thing while you zest and mix—low and slow keeps the lime oils fragrant without scorching them into bitterness.
Combine zest and salt: In a small bowl, toss your fresh lime zest into the sea salt and give it a thorough mix. Make sure all the little green flecks are evenly distributed—use your fingers if you’re feeling tactile.
Spread on a baking tray: Pour the mixture onto a parchment-lined or unlined metal tray (unfussy, remember?) and spread it out evenly. Aim for a thin, even layer so it all dries out evenly.
Bake until dry: Pop it in the oven for about 30 minutes. You’re not trying to brown it, just slowly dehydrate the zest—your nose will tell you when it’s ready (hello, lime-scented air).
Cool completely and store: Let the salt cool right on the tray—it crisps up a bit more as it cools. Once it’s completely dry, funnel it into an airtight jar. Label it if you must, or just stash it somewhere easy to grab.

Storage Options

Since this is essentially dried citrus and salt—which, spoiler alert, are both natural preservatives—you’ve got some wiggle room here.

Once it’s fully cooled and dry, store your lime salt in an airtight jar at room temperature. A glass spice jar, tiny Mason jar, or basically anything with a lid will do. If it clumps over time, no worries—just shake it up or give it a quick stir before using. It’ll still be punchy.

Refrigeration isn’t necessary, and I’d honestly avoid it since fridges can introduce moisture. And while technically freezable (hey, it’s salt, not ice cream), I wouldn’t head that route. The freezer can mess with the delicate oils from the zest and make the flavor fade. So skip it; pantry life is where this stuff thrives.

Variations and Substitutions

You’ve nailed the classic version—now let’s mess around a bit. Because lime salt is basically flavor confetti, and who doesn’t want more confetti in their kitchen?

Chili lime salt: Stir in a pinch of chili flakes or ground cayenne with the zest if you want heat alongside that citrus zing—perfect for elote or spicy margaritas.
Lemon or orange zest: Swap the lime for any citrus you like. Meyer lemon salt? Yes, please. Blood orange for a sweet twist? Go wild.
Pink Himalayan salt: Want to be extra fancy without trying too hard? Use Himalayan salt for a splash of soft color and mild mineral flavor.
Herb-infused: Mix in finely chopped rosemary or thyme before baking, especially if you’re planning to use the salt on roasted vegetables or grilled poultry.
Sweet citrus sugar-salt blend: Add a teaspoon of raw sugar along with the zest and salt—it’s incredible on fruit salads or even the rim of a tequila sunrise.

What to Serve with Lime Salt

Lime salt kind of plays well with everything. It’s a bit of a chameleon—bright and bold, but still lets the main dish lead. Here are a few ideas to get you started.

Cuban black beans love a dusting of lime salt. It adds a tangy sparkle that lifts all the warm, earthy flavors without overpowering. Think of it like a squeeze of lime, in sprinkle form.
Use it to finish off grilled fish—seared cod, for example, is a dream pairing. It complements that caramelized, flaky texture with a kick of citrus brightness. It also brings out the leafy bitterness if you’re serving it with something like rainbow chard.
Dust a little onto the rim of your cocktail glass. Lime salt turns an average margarita into a top-shelf moment. You can even mix some into Bloody Mary rims for a citrusy surprise.
Roasted potatoes, sweet corn, or even avocado toast get a glow-up with a little lime salt on top. It just pops.
And don’t forget the snack scene—homemade tortilla chips, buttery popcorn, or even a platter of fruit slices (watermelon, mango, pineapple). Trust me on that last one.

Frequently Asked Questions

Can I use bottled lime juice or dried zest instead of fresh lime zest?

So here’s the thing: bottled lime juice won’t work here. You need the *zest*—that bright green outer layer that holds all those fragrant oils. Dried zest could work in a pinch, but it’s not nearly as punchy. Fresh lime zest really makes this sparkle, so try to stick with the real deal.

Does lime salt go bad? How long does it keep?

It won’t spoil in the traditional sense since salt is basically nature’s preservative. However, the lime flavor will fade over time. If stored in a dry, airtight container it should stay zesty for several weeks, maybe even a couple of months. Just open the jar and sniff—it’ll let you know if it’s still got the goods.

What type of salt works best for lime salt?

Go for coarse or flaky sea salt. You want noticeable texture and enough surface area for the zest to cling to. Fine salt tends to disappear into food with less drama, and we want *drama*—at least the good kind. Maldon, Celtic, or any coarse kosher-style salt is perfect here.

How can I use lime salt beyond margarita rims?

Oh yes, margaritas are just the beginning. Use it to finish grilled meats, sprinkle over roasted veggies, dust it on fresh fruit, or even jazz up your morning eggs. It also gives a citrusy lift to dishes like cranberry meatballs or spiced snacks. Anywhere you’d normally squeeze a lime? Try swapping for lime salt instead and see what happens.

Lime Salt

Prep Time 5

Cook Time 30

Total Time 35

Bright and zesty, this lime salt brings a citrusy punch to your favorite dishes using just coarse sea salt and fresh lime zest. It's got that tart, nose-tingling aroma that'll have you wanting to sprinkle it on everything from tacos to popcorn. Easy to make and wildly versatile, this pantry upgrade will quickly become a kitchen staple!

PRINT PIN REVIEW SAVE

jar

Ingredients

Lime Salt

▢ 1 lime zest only, organic preferred
▢ 1/2 cup (80 g) coarse sea salt flaky or coarse, such as Maldon or Celtic

Equipment

Instructions

Preheat your oven to 225°F (110°C).
Zest the lime, being careful to remove only the green outer layer and avoid the bitter white pith. A microplane works best for fine zesting.
In a small bowl, combine the fresh lime zest with the sea salt. Mix thoroughly with your fingers to distribute the zest evenly throughout the salt.
Spread the mixture evenly onto a parchment-lined (or unlined) baking tray in a thin layer.
Bake for about 30 minutes, stirring halfway through. The goal is to dry out the zest without browning—your kitchen will smell fragrant and citrusy when it's done.
Remove from the oven and let cool completely on the tray. The salt will crisp up a bit more as it cools.
Once fully cooled and dry, transfer the lime salt to an airtight jar for storage. Label and store at room temperature.

Notes

Storage: Store in an airtight jar at room temp. It keeps for several weeks—just shake or stir if it clumps.

Customizations: Add chili flakes for chili lime salt, swap lime for other citrus zest, use pink Himalayan salt for color, add chopped herbs, or mix in a bit of sugar for sweet-sour flavor.

Serving Ideas: Use on margarita or cocktail rims, sprinkle on fresh fruit, finish grilled fish or meats, dust on roasted veggies, popcorn, potatoes, or even avocado toast.