Irresistible Pina Colada Pound Cake

Pina Colada Pound Cake: The Only Recipe You’ll Ever Need

If you’re craving a slice of paradise that transports you to a sun-soaked beach with every bite, this Pina Colada Pound Cake is your ultimate dream dessert. Imagine combining the rich, tropical essence of pineapple and coconut into a dense, ultra-moist pound cake that elevates your baking game effortlessly. As the author of cookinwithlalyta.com, I’m excited to share this Pina Colada Pound Cake recipe, which has been perfected for that perfect balance of flavors and textures, making it the go-to choice for home bakers seeking a foolproof tropical treat. With its irresistible moistness derived from fresh ingredients and a special infusion technique, this recipe ensures your cake turns out picture-perfect every time. Whether you’re hosting a summer gathering or simply indulging yourself, this Pina Colada Pound Cake will become your new favorite.

The sensory experience of this Pina Colada Pound Cake is nothing short of magical. Picture the soft, ultra-moist crumb that melts in your mouth, infused with the bright, tangy burst of crushed pineapple and the creamy, nutty undertones of coconut milk. Each slice releases an intoxicating aroma of tropical fruits and a hint of rum extract, evoking memories of sipping a classic piña colada cocktail. The texture is dense yet tender, with a golden-brown crust that provides a satisfying crunch, contrasting beautifully with the interior’s velvety smoothness. Bake this in your kitchen, and the sweet, fruity scents will fill the air, drawing everyone to the table for a taste of this delightful dessert.

What sets this Pina Colada Pound Cake recipe apart on cookinwithlalyta.com is the expertise of Chef Lalybeth, whose years of culinary passion ensure it’s not just another recipe—it’s a trusted guide for success. We’ve tested this version multiple times to guarantee consistent results, incorporating a Chef’s Secret that amplifies the flavors while keeping it simple for beginners. In this post, you’ll discover detailed ingredient spotlights, step-by-step instructions with pro tips, and answers to common questions, making it the single best resource online for mastering this tropical pound cake. Dive in and feel confident creating a dessert that’s as impressive as it is delicious.

Why This Pina Colada Pound Cake Recipe is a Game-Changer

The Chef’s Secret to this Pina Colada Pound Cake lies in the ultra-moist tropical infusion technique, where coconut milk is alternated with dry ingredients to create an even distribution of moisture and flavor. This method ensures the cake remains tender and flavorful throughout, preventing the common issue of dry edges in traditional pound cakes. By folding in crushed pineapple at the end, we lock in juicy pockets that burst with tropical goodness, setting this recipe apart from generic versions.

Unbeatable Texture: The science behind this Pina Colada Pound Cake’s texture comes from the high-fat content in the butter and coconut milk, which emulsify during creaming to form a stable batter. This results in a fine, even crumb that’s ultra-moist and springy, as the fats trap steam during baking, creating air pockets without over-mixing.

Foolproof for a Reason: This recipe has been rigorously tested in our kitchen to account for variables like oven differences, guaranteeing success even for novice bakers. With precise measurements and tips, you’ll avoid common pitfalls, making this Pina Colada Pound Cake a reliable staple for any occasion.

Ingredient Spotlight: Quality Makes the Difference

For all-purpose flour, the backbone of this Pina Colada Pound Cake, it provides structure and a tender crumb. Opt for unbleached flour to avoid any chemical aftertaste, as it allows the tropical flavors to shine. Its role is to absorb liquids and create the cake’s density, so measure it accurately to prevent a tough texture. A tested substitution is using cake flour for a lighter result, but reduce it by 2 tablespoons per cup and add cornstarch to maintain the structure.

Unsalted butter, softened, is essential for that rich, creamy base in this Pina Colada Pound Cake. It contributes to the moistness and flavor, so choose high-quality, European-style butter for its higher fat content, which enhances the cake’s tenderness. Creaming it with sugar incorporates air for a lighter texture. If substituting, use margarine, but note it may alter the flavor slightly—stick to butter for the best results.

Granulated sugar sweetens and tenderizes the batter in this Pina Colada Pound Cake, while also helping with browning. Use pure cane sugar for even dissolving and a subtle caramel note that complements the pineapple. Its role is to balance the acidity from the fruit, so don’t skimp. A good substitution is coconut sugar for a deeper, tropical twist, but it might make the cake darker.

Large eggs act as a binding agent and add richness to this Pina Colada Pound Cake, contributing to its ultra-moist texture through their proteins and fats. Fresh, room-temperature eggs ensure better incorporation, so avoid using cold ones. For substitutions, flax eggs work for a vegan version, mixing 1 tablespoon flaxseed meal with 3 tablespoons water per egg, though this will change the cake’s density.

Baking powder provides the lift in this Pina Colada Pound Cake, reacting with acids in the pineapple for a perfect rise. Always use fresh baking powder to avoid a flat cake—test it by mixing with hot water. There’s no direct substitution, but if needed, add a pinch of baking soda for extra lift in acidic recipes.

Salt enhances the flavors in this Pina Colada Pound Cake, balancing the sweetness and highlighting the tropical notes. Use fine sea salt for even distribution. It’s crucial for taste, so don’t omit it. A substitution could be kosher salt, but adjust the amount as it’s less salty.

Crushed pineapple, drained, is the star of this Pina Colada Pound Cake, infusing juicy tartness and moisture. Choose canned in juice for convenience and consistent texture, as fresh might add excess liquid. It adds natural sweetness and prevents dryness, making the cake ultra-moist. Substitute with fresh pineapple, but drain thoroughly to avoid a soggy batter.

Coconut milk brings creamy richness and that signature tropical flavor to this Pina Colada Pound Cake. Full-fat versions ensure maximum moisture and taste, so avoid low-fat alternatives. It also helps in creating a tender crumb. A great substitution is almond milk with a tablespoon of coconut oil for a dairy-free option, though it may slightly reduce creaminess.

Rum extract adds a hint of boozy depth without alcohol, perfectly complementing the pineapple and coconut in this Pina Colada Pound Cake. Use pure extract for authentic flavor. Its role is to enhance the tropical theme subtly. Substitute with actual rum for a stronger kick, starting with 1 tablespoon, as per the recipe notes.

Step-by-Step Instructions

Step 1: Preheating the Oven and Preparing the Pan

Start by preheating your oven to 325°F (165°C) and greasing and flouring a 10-inch bundt pan to ensure easy release. This step is crucial for even baking and prevents the cake from sticking.

Pro Tip: Use a non-stick spray with flour for thorough coverage, as this helps create a crisp edge on your Pina Colada Pound Cake without any burning.

Step 2: Creaming Butter and Sugar

In a large bowl, cream together 1 cup of softened unsalted butter and 2 cups of granulated sugar until the mixture is light and fluffy, which typically takes about 3-5 minutes with an electric mixer. This incorporates air for a tender texture.

Common Mistake to Avoid: Over-creaming can make the batter too airy, leading to a collapsed cake; stop once it’s pale and fluffy to maintain the ultra-moist consistency of your Pina Colada Pound Cake.

Step 3: Adding the Eggs

Add 4 large eggs one at a time, beating well after each addition to fully incorporate them into the batter, which helps build structure and richness.

Pro Tip: Ensure eggs are at room temperature for better emulsification, enhancing the moistness in this Pina Colada Pound Cake.

Step 4: Stirring in the Rum Extract

Stir in 1 teaspoon of rum extract to infuse the batter with that tropical essence, blending it evenly for a balanced flavor profile.

Common Mistake to Avoid: Adding too much extract can overpower the pineapple and coconut; measure precisely to keep your Pina Colada Pound Cake perfectly flavored.

Step 5: Mixing the Dry Ingredients

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt until well combined, ensuring no lumps.

Pro Tip: Sift the dry ingredients for a smoother batter, which contributes to the flawless texture of this Pina Colada Pound Cake.

Step 6: Alternating Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup of coconut milk, beginning and ending with the dry ingredients to prevent curdling and ensure even moisture.

Common Mistake to Avoid: Dumping all ingredients at once can lead to uneven baking; alternate slowly for that signature ultra-moist result in your Pina Colada Pound Cake.

Step 7: Folding in the Crushed Pineapple

Gently fold in 1 cup of drained crushed pineapple to incorporate it without deflating the batter, adding bursts of tropical flavor and moisture.

Pro Tip: Drain the pineapple well to avoid excess liquid, which helps maintain the perfect density in this Pina Colada Pound Cake.

Step 8: Pouring and Baking the Batter

Pour the batter into the prepared bundt pan and bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean, checking after 60 minutes to avoid over-baking.

Common Mistake to Avoid: Opening the oven door too early can cause the cake to sink; resist peeking until the minimum time is up for an evenly baked Pina Colada Pound Cake.

Step 9: Cooling the Cake

Cool the cake in the pan for 10 minutes, then invert it onto a wire rack to cool completely, allowing the flavors to settle.

Pro Tip: Place the wire rack over a baking sheet to catch any drips, ensuring your Pina Colada Pound Cake cools evenly and retains its moistness.

Serving & Presentation

For an impressive presentation of your Pina Colada Pound Cake, slice it neatly and arrange on a tropical-themed platter with fresh pineapple rings and toasted coconut flakes as garnishes. The ultra-moist texture pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream to enhance the coconut notes. Serve it as a standalone dessert for brunches or pair with light main courses like grilled fish or salads to complement its tropical pound cake flavors without overwhelming the palate.

Make-Ahead & Storage Solutions

Make-Ahead Strategy: Prepare the batter up to 24 hours in advance by mixing the dry ingredients and storing them separately, then combine with wet ingredients just before baking for fresh results. You can also assemble the cake and refrigerate the unbaked batter for up to 3 days, but let it come to room temperature first.

Storing Leftovers: Wrap cooled slices of Pina Colada Pound Cake tightly in plastic wrap and store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week to maintain ultra-moistness. For longer storage, freeze individual slices in freezer-safe bags for up to 3 months.

The Best Way to Reheat: To restore the original texture and flavor, thaw frozen slices overnight in the fridge, then warm in a 300°F oven for 10 minutes. This gently revives the tropical infusion without drying out the cake.

Frequently Asked Questions (FAQ)

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Pina Colada Pound Cake

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• Author: Chef Lalybeth
• Total Time: 1 hour 30 minutes
• Yield: 12 1x

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Description

This Pina Colada Pound Cake is a moist and flavorful cake infused with pineapple and coconut flavors, perfect for a tropical dessert.

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Ingredients

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• 2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup crushed pineapple, drained
• 1/2 cup coconut milk
• 1 teaspoon rum extract

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Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
2. In a large bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. Stir in the rum extract.
5. In another bowl, whisk together flour, baking powder, and salt.
6. Gradually add the dry ingredients to the wet ingredients, alternating with coconut milk.
7. Fold in the crushed pineapple.
8. Pour batter into the prepared pan and bake for 60-70 minutes, or until a toothpick inserted comes out clean.
9. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.

Notes

For a stronger flavor, you can add actual rum instead of extract.

• Prep Time: 20 minutes
• Cook Time: 1 hour 10 minutes
• Method: Dessert
• Cuisine: American

Nutrition

• Calories: 350
• Sugar: 30g
• Fat: 17g
• Carbohydrates: 45g
• Protein: 5g