Name: Best Piña Colada Pound Cake with Flavor Extract
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 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; 2 cups powdered sugar; 2–4 Tbsp milk (as needed); ⅛ tsp salt; 1 tsp piña colada extract or emulsion; Sweetened shredded coconut &amp; maraschino cherries (optional)

Best Piña Colada Pound Cake with Flavor Extract

Dolce Flav

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Author:

Dolce Flav

Servings

12

Prep Time

15 minutes

Cook Time

75 minutes

Cream butter and sugar until fluffy, then blend in piña colada extract and eggs one at a time. Alternate dry ingredients with sour cream, then fold in crushed pineapple and coconut for lush moisture and tropical texture. Bake the batter in a well-greased 12-cup Bundt pan until a tester comes out clean. Cool, then whisk a quick piña colada glaze and drizzle generously; finish with toasted coconut and cherries for a bakery-style finish.

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)

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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.

Recipe Note

10 Helpful FAQs

Can I use piña colada emulsion instead of extract? Yes—use equal amounts; both are specified in the base recipe.

Do I need rum? No—the extract provides the signature flavor without alcohol. Add ¼–½ tsp rum extract if you want a boozy note.

Fresh vs canned pineapple? The recipe uses crushed pineapple (drained) for even distribution and moisture.

How do I prevent sticking? Use baking spray with flour or grease + flour every ridge of the Bundt pan thoroughly.

Can I toast the coconut? Yes—toast lightly (325°F, 4–6 min) for crunch and deeper coconut aroma; add after glazing.

Storage? Airtight container at room temp up to 5 days; freeze (well-wrapped) up to 3 months, thaw before unwrapping.

Make-ahead? Bake a day ahead; glaze the day of serving to keep the finish glossy.

Can I bake in loaf pans? Yes—divide between two 8.5×4.5-inch loaf pans; bake until a tester is clean (start checking around 55–65 min). (General conversion.)

How do I keep the crumb tender? Don’t overmix after adding flour; stop as soon as it’s incorporated.

Can I double the extract for stronger flavor? Start with the listed amounts; if you want bolder flavor, increase by ½ tsp total to avoid bitterness (concentrates are potent).