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Golden pina colada pound cake in a Bundt pan drenched in a glossy pineapple-rum glaze soak.

Tropical Pina Colada Pound Cake

Rebecca Blumer
Indulge in a buttery, golden pound cake infused with the sunny flavors of pineapple and coconut. This lush dessert features a tender crumb and a sweet tropical glaze, perfect for any summer gathering.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling time 1 hour
Total Time 2 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 448 kcal

Equipment

  • Bundt Pan
  • Electric Mixer
  • Cooling Rack

Ingredients
 

  • 360 g Flour (3 cups)
  • 1 teaspoon Baking powder
  • 348 g Sugar (1 1/2 cups)
  • 6 Eggs
  • 1 Tablespoon Vanilla
  • 1/4 cup Cream of coconut
  • 227 g Buttermilk (1 cup)
  • 170 g Butter (3/4 cup)
  • 170 g Coconut oil (solid) (3/4 cup)
  • 170 g Fresh pineapple (1 cup), chopped and drained
  • 85 g Flaked coconut (optional) (1 cup)

Icing

  • 2 Tablespoons Cream of coconut
  • 1/4 cup Powdered sugar

Instructions
 

Prep your pan and set the base

  • Heat the oven to 325 degrees Fahrenheit and allow it to reach a steady temperature to ensure an even, velvety crumb.
  • Generously grease and flour a Bundt pan, using a flour-based spray like Baker’s Joy to reach every detail and prevent tearing.

Cream, emulsify, and build a silky batter

  • Whip the butter and solid coconut oil together until creamy and unified with no visible streaks.
  • Add the sugar and continue mixing until the mixture is pale, fluffy, and has the consistency of soft frosting.
  • Incorporate the eggs one at a time, mixing only until each egg disappears into the batter to maintain a smooth emulsion.

Finish the mix and fold in the tropical bits

  • Whisk the flour and baking powder together in a separate bowl to distribute the leavener evenly.
  • Add the dry ingredients and buttermilk to the batter in alternating turns, stopping as soon as the flour is no longer visible.
  • Stir in the vanilla and cream of coconut until the batter is thick, glossy, and ribbons off the beater.
  • Remove the bowl from the mixer and gently fold in the drained pineapple and flaked coconut by hand.

Bake, cool, and finish with icing

  • Bake for 55 to 60 minutes. Check for doneness at 50 minutes using a toothpick; it should come out clean and the top should be springy.
  • Let the cake cool completely in the pan on a wire rack to prevent cracking or sticking.
  • Invert the pan to release the cake, then whisk the powdered sugar and cream of coconut into a smooth glaze.
  • Drizzle the icing over the cooled cake and finish with optional shaved coconut or dried pineapple before slicing.

Notes

Safety Tip: Do not attempt to unmold the cake while it is still hot, as it is fragile and likely to tear or stick to the pan.
Storage Tip: Keep the cake covered at room temperature for up to 3 days in a cool kitchen, or refrigerate for up to 5 days, bringing slices back to room temperature before serving.
Pro Tip: To prevent the fruit from sinking, ensure the pineapple is thoroughly drained and consider tossing the pieces in a light coating of flour before folding them into the batter.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 448kcalCarbohydrates: 54gProtein: 5gFat: 24gSaturated Fat: 16gCholesterol: 92mgSodium: 175mgPotassium: 115mgFiber: 1gSugar: 36gVitamin A: 450IUVitamin C: 4mgCalcium: 60mgIron: 2mg
Keyword Bundt cake, pina colada pound cake, tropical cake
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