Piña Colada Pound Cake
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. With golden crusty edges, a soft coconut-scented crumb, and a coconut rum glaze, it's like a vacation in dessert form!
12
slices
Ingredients
For the Cake
- 1 cup (226 g) unsalted butter room temperature
- 2 cups (400 g) granulated sugar
- 4 large eggs room temperature
- 1/4 cup (60 ml) Bacardi coconut rum
- 2 tsp (10 ml) vanilla extract
- 2 1/4 cups (285 g) all-purpose flour
- 1 box (96 g) instant vanilla pudding mix 3.4 oz / 96g
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) baking powder
- 1/2 tsp (2.5 ml) salt
- 3/4 cup (180 ml) full-fat coconut milk canned, shaken well
- 1 cup (225 g) crushed pineapple well drained, plus extra for garnish if desired
For the Glaze
- 1 1/4 cups (150 g) powdered sugar sifted
- 1-2 tbsp (15-30 ml) Bacardi coconut rum
- 2-3 tbsp (30-45 ml) coconut milk
- 1/3 cup (30 g) sweetened flaked coconut toasted, for garnish
Equipment
- Bundt Pan
- mixer
- Mixing bowls
- Spatula
Instructions
- Preheat and prep: Preheat oven to 350°F (175°C). Grease and flour a 10- or 12-cup bundt pan thoroughly.
- Cream butter & sugar: In a large bowl, beat the butter until creamy, then gradually add sugar, beating until light and fluffy (about 3–5 minutes).
- Add eggs, rum & vanilla: Beat in eggs, one at a time, mixing well after each. Beat in coconut rum and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together flour, instant pudding mix, baking soda, baking powder, and salt.
- Alternate mixing: With the mixer on low, alternately add the dry ingredients in 3 additions and coconut milk in 2 additions, beginning and ending with dry. Mix until just combined—do not overmix.
- Fold in pineapple: Gently stir in the drained crushed pineapple with a spatula.
- Bake: Pour batter into prepared bundt pan and smooth the top. Bake 60-70 minutes, or until a skewer inserted comes out mostly clean. Check at 55 minutes.
- Cool & release: Let cake cool in pan for 10–15 minutes before turning onto a wire rack to cool completely.
- Make glaze: In a bowl, whisk powdered sugar, 1–2 tbsp coconut rum, and 2–3 tbsp coconut milk until pourable. Drizzle generously over cooled cake.
- Garnish and serve: Sprinkle with toasted flaked coconut and extra pineapple if desired. Slice and enjoy!
Notes
This pound cake tastes even better the next day. Store wrapped at room temp for 3 days, in the fridge up to 6 days, or freeze for up to 3 months (glaze after thawing for best results).
Variations: substitute the coconut rum with coconut extract (1 tsp) for a non-alcoholic version. Use fresh, thoroughly drained pineapple if desired. For glaze, lime juice can substitute rum for a zesty, non-alcoholic twist.
Nutrition
Calories: 420kcal | Carbohydrates: 59g | Protein: 5g | Fat: 18g | Saturated Fat: 13g | Cholesterol: 80mg | Sodium: 290mg | Potassium: 110mg | Fiber: 1g | Sugar: 41g | Vitamin A: 415IU | Vitamin C: 2mg | Calcium: 56mg | Iron: 1.7mg