Our Pina Colada Pound Cake is infused with coconut and pineapple flavors. It's perfect for summer gatherings, family dinners, or simply satisfying your sweet tooth.
This cake is so much fun! Sweetened coconut, crushed pineapple, and Pina Colada emulsion. Then we topped it with a Pina Colada glaze, more coconut, and some Maraschino cherries for a little pizazz! I've been really enjoying experimenting with emulsions lately. So let's get into it so I can show you how we do it!
Pound Cake recipes ---> Pineapple Pound Cake, German Chocolate Pound Cake, Sour Cream Cream Cheese Pound Cake, Sour Cream Pound Cake, Cream Cheese Pound Cake, Honey Bun Pound Cake, Butter Vanilla Pound Cake, Cinnamon Roll Pound Cake, Blueberry Lemon Bundt Cake, Dark Chocolate Buttermilk Pound Cake
Ingredients needed for the Pound Cake:
- All-Purpose Flour
- Granulated Sugar
- Unsalted Butter - room temperature
- Large Eggs - room temperature
- Sour Cream - room temperature
- Salt
- Baking Powder
- Crushed Pineapple - drained
- Sweetened shredded coconut
- Pina colada emulsion or extract
Ingredients needed for the glaze:
- Powdered sugar
- Milk
- Salt
- Pina colada emulsion or extract
- Sweetened shredded coconut (To top the cake)
- Maraschino cherries (To top the cake)
(Note: The full ingredient list is provided in the recipe card below.)
Steps to make the Pound Cake:
Preheat your oven to 325 degrees.
Combine the flour, baking powder, and salt and sit to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
Add in the pina colada extract or emulsion. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour. Fold the crushed pineapples and shredded coconut into the batter.
Spray a 10 to 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before removing it from the pan. Allow the cake to cool before applying the icing.
Steps to make the glaze:
In a bowl, add the powdered sugar, salt, and pina colada emulsion. Using a hand or stand mixer, slowly add in the milk until your desired consistency is reached. Drizzle or pour the glaze on the cake as desired. Then if you so choose, top the cake with shredded coconut and maraschino cherries.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Sifter
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips help make sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be at room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
If you don't like or don't want to use buttermilk- milk or buttermilk are great substitutions.
Ingredients
- Pound Cake Ingredients:
- 3 c All-Purpose Flour
- 2 c Granulated Sugar
- 1 ½ c Unsalted Butter - room temperature
- 5 Large Eggs - room temperature
- 1 c Sour Cream - room temperature
- ½ teaspoon Salt
- ½ tsp Baking Powder
- 1 c Crushed Pineapple - drained
- 1 c Sweetened shredded coconut
- 2 tsps Pina colada emulsion or extract
- Glaze Ingredients:
- 2 c Powdered sugar
- 2-4 tbsps Milk
- ⅛ teaspoon Salt
- 1 teaspoon Pina colada emulsion or extract
- Sweetened shredded coconut (To top the cake)
- Maraschino cherries (To top the cake)
Instructions
- Steps to make the Pound Cake:
- Preheat your oven to 325 degrees.
- Combine the flour, baking powder, and salt and sit to the side.
- Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until light and fluffy (approximately 5 minutes).
- Add in the pina colada extract or emulsion.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
- Fold the crushed pineapples and shredded coconut into the batter.
- Spray a 10 to 12-cup bundt pan with non-stick spray. Pour the batter into the pan and spread it evenly. Bake the cake for about an hour and 15 minutes.
- The cake is done once an inserted toothpick comes out clean. Allow the cake to cool for 20 minutes before removing it from the pan). Allow the cake to cool before applying the icing.
- Steps to make the Glaze:
- In a bowl, add the powdered sugar, salt, and pina colada emulsion. Using a hand or stand mixer, slowly add in the milk until your desired consistency is reached.
- Drizzle or pour the glaze on the cake as desired. Then if you so choose, top the cake with shredded coconut and the maraschino cherries.
Pat Adams says
The link is for pineapple emulsion; is that the same as Pina colada emulsion?
Ashley Frederick says
Oops I fixed it. Thanks!