Piña Colada Pound Cake.

Here’s a Piña Colada Pound Cake that’s moist, tropical, and easy—no alcohol required 🍍🥥

Ingredients

Cake

• 1 cup (2 sticks) unsalted butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 3 cups all-purpose flour
• ½ tsp baking powder
• ½ tsp salt
• 1 cup crushed pineapple, drained
• ½ cup coconut milk (or regular milk)
• 1 tsp vanilla extract
• 1 tsp coconut extract (optional but great)
• ½ cup sweetened shredded coconut

Glaze (optional but recommended)

• 1 cup powdered sugar
• 2–3 tbsp pineapple juice
• 1–2 tbsp coconut milk

Instructions

1. Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
2. Cream butter & sugar until light and fluffy (3–4 minutes).
3. Add eggs, one at a time, mixing well after each.
4. Whisk dry ingredients: flour, baking powder, salt.
5. Alternate mixing dry ingredients and coconut milk into batter.
6. Mix in vanilla, coconut extract, pineapple, and coconut.
7. Pour batter into pan and smooth top.
8. Bake:
   • Bundt pan: 65–75 minutes
   • Loaf pan: 75–85 minutes
     (Toothpick should come out mostly clean.)
9. Cool 15 minutes, then remove from pan.
10. Glaze: Whisk glaze ingredients and drizzle over cooled cake.

Tips

• Make sure pineapple is well-drained or the cake can get soggy.
• Toast the coconut for extra flavor.
• Serve with whipped cream or vanilla ice cream for a dessert vibe.

If you want, I can give you a cream cheese version, mini loaf version, or a shortcut using cake mix.