Tropical Pound Cake

susan white


My husband finished his first piece of this and then said think I will have another!!!!

★★★★★ 3 votes
30 Min
1 Hr

Blue Ribbon Recipe

Notes from the Test Kitchen:
We knew this was going to be tasty while this pound cake was baking. The batter alone smelled heavenly. While baking, the aroma only got better. It's dense like a pound cake should be. But, drizzling coconut milk on top helps to make it very moist. I had a hard time waiting for this to cool!


eggs at room temperature
2 c
1 c
butter, unsalted
1/4 tsp
baking soda
1 1/2 tsp
baking powder
2 tsp
rum extract
2 tsp
pineapple extract
1/2 c
frozen pina colada drink mix; softened
2 c
cake flour


1/3 to 1/2
can sweetened coconut milk

How to Make Tropical Pound Cake


  • 1Preheat oven to 350 and generously grease and flour a bundt pan, I actually use a spray with the flour included.
  • 2Combine the sugar and butter till creamy and smooth. Add the baking powder, baking soda, and the two extracts. Add the eggs one at a time and mix thoroughly with each addition. Then add the softened pina colada mix and mix thoroughly. Add about half of the flour and scrape the sides to make sure it is thoroughly blended. Add the rest of the flour and blend well.
  • 3Pour the batter into the prepared pan and bake for an hour. Check to make sure it is done and remove from oven. let cool for 10 minutes. Turn onto a cake plate and let rest for another ten minutes. Slowly drizzle the sweetened coconut milk over the top of the cake till it runs down the sides. TRY to wait till totally cool to have a slice ...

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About Tropical Pound Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American