A tropical twist on a classic! This moist and buttery pound cake is loaded with pineapple, coconut, and topped with a sweet pineapple-coconut glaze that will transport you straight to the islands.

Why You’ll Love This Recipe

Tropical flavors — pineapple, coconut, and a hint of coconut extract create a vacation vibe.
Moist and tender — cream cheese keeps the pound cake soft and rich.
Show-stopping presentation — glazed and garnished with toasted coconut.
Perfect for any occasion — great for brunch, dessert, or gifting.

Ingredients

Pound Cake:

1 cup unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup crushed pineapple, well-drained
1 cup sweetened shredded coconut
2 tsp coconut extract (or vanilla)
½ cup pineapple juice

Coconut-Pineapple Glaze:

2 cups powdered sugar
2–3 tbsp pineapple juice
½ tsp coconut extract
¼ cup toasted shredded coconut (for garnish)

Prep Time: 20 minutes
Cooking Time: 70 minutes
Total Time: ~1 hour 30 minutes
Servings: 12
Calories: ~450 kcal per slice

Step-by-Step Instructions

Step 1: Preheat Oven and Prepare Pan

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan.

Step 2: Mix Dry Ingredients

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

Step 3: Cream Butter, Cream Cheese, and Sugar

In a large bowl, beat butter, cream cheese, and sugar until fluffy. Add eggs one at a time, mixing well after each. Stir in coconut extract.

Step 4: Combine Wet and Dry Ingredients

Alternate adding dry ingredients and pineapple juice to the creamed mixture. Fold in crushed pineapple and shredded coconut.

Step 5: Bake the Cake

Pour batter into prepared pan, smooth the top, and bake for 65–75 minutes, or until a toothpick comes out clean.

Step 6: Cool

Allow cake to cool 15 minutes in the pan, then transfer to a wire rack to cool completely.

Step 7: Prepare Glaze and Garnish

Whisk powdered sugar, pineapple juice, and coconut extract until smooth. Drizzle over cooled cake and sprinkle with toasted shredded coconut.

Tips & Variations

For extra flavor, lightly toast the coconut before folding into the batter.
Substitute vanilla extract for coconut extract if preferred.
Serve with a dollop of whipped cream or a scoop of vanilla ice cream for a tropical dessert experience.

Frequently Asked Questions

Can I make this cake ahead of time?
Yes, it keeps well at room temperature for 2–3 days or refrigerated for up to a week.

Can I use crushed pineapple in juice instead of well-drained?
Yes, but reduce the added pineapple juice slightly to avoid making the batter too wet.

Can I make this gluten-free?
Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Final Thoughts

This Piña Colada Pound Cake is a tropical delight that combines the richness of cream cheese with the sweet flavors of pineapple and coconut. Perfect for dessert tables, brunches, or any time you want a slice of sunshine!