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Best Piña Colada Pound Cake with Flavor Extract
Dolce Flav
12
15 minutes
75 minutes
Pina Colada
This piña colada pound cake recipe combines crushed pineapple, shredded coconut and sour cream in a buttery Bundt cake finished with a piña colada glaze. It makes 12 servings in a 12-cup Bundt pan, with optional coconut and cherries for decorating.
Plan ahead: Allow about 15 minutes for prep and 75 minutes for baking, then 20 minutes of cooling in the pan and enough additional time for the cake to cool completely before glazing.
Choosing your flavor: The recipe uses piña colada extract or emulsion alongside real pineapple and coconut. Compare our piña colada flavoring and follow the selected product's directions. When changing concentrates, test a small batch; the flavoring does not replace the fruit, coconut or sour cream that give this cake its texture.
Ingredients
Pound Cake
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 1½ cups unsalted butter, room temp
- 5 large eggs, room temp
- 1 cup sour cream, room temp
- ½ tsp salt
- ½ tsp baking powder
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
- 2 tsp piña colada extract or emulsion
Glaze & Topping
- 2 cups powdered sugar
- 2–4 Tbsp milk (as needed)
- ⅛ tsp salt
- 1 tsp piña colada extract or emulsion
- Sweetened shredded coconut & maraschino cherries (optional)
Directions
Prep & preheat: Heat oven to 325°F (163°C). Grease a 12-cup Bundt pan thoroughly (baking spray with flour works best).
Cream for structure: Beat butter and sugar on medium until light and fluffy (≈5 min).
Flavor first: Mix in piña colada extract or emulsion. Add eggs one at a time, mixing just to combine.
Dry + dairy: Whisk flour, baking powder, and salt. Add to bowl in thirds, alternating with sour cream; begin and end with flour. Do not overmix.
Fold for texture: Gently fold in crushed pineapple and shredded coconut. Spread batter evenly in pan.
Bake: 1 hour 15 minutes, or until a toothpick tests clean. Cool 20 minutes in pan, then turn out and cool completely.
Glaze: Whisk powdered sugar, salt, piña colada extract, and just enough milk to drizzle. Pour over cooled cake; top with coconut and cherries if desired.