Imagine the sweet, creamy flavors of a piña colada—now baked into a buttery, moist pound cake that melts in your mouth! This tropical-inspired dessert combines juicy pineapple, coconut, and a hint of rum for the ultimate vacation vibes, no passport required.
Perfect for summer parties, potlucks, or when you need a little sunshine on your plate! ☀️
🌟 Why You’ll Love This Recipe
✅ Soft, buttery crumb with a golden crust
✅ Bursting with tropical flavors (pineapple + coconut in every bite!)
✅ Easy to make—no fancy techniques needed
✅ Great for gifting (it stays fresh for days!)
✅ Optional rum glaze for an extra festive touch 🍹
📝 Ingredients
🍰 For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
5 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup crushed pineapple, drained (reserve juice for glaze!)
½ cup coconut milk (full-fat for best flavor)
1 tsp vanilla extract
1 tsp coconut extract (or sub more vanilla)
🍍 For the Rum Glaze (Optional but Amazing!):
1 cup powdered sugar
2-3 tbsp reserved pineapple juice (or milk)
1 tbsp rum (or rum extract for non-alcoholic)
½ tsp coconut extract
Toasted coconut flakes (for garnish)
👩🍳 Step-by-Step Instructions
.jpeg)
