Tropical Pound Cake

susan white


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

Blue Ribbon Recipe

This cake is buttery, rich, and dense just like a pound cake should be. But, it's so much better. It mimics the flavors of a pina colada with the sweetness of pineapple and coconut. When the cake bakes, a slight crust forms that holds in a buttery, soft cake. Drizzling the warm cake with sweetened coconut milk is the perfect touch and helps keep the cake moist. We had a hard time waiting for this to cool. Test Kitchen Avatar The Test Kitchen


★★★★★ 4 votes

30 Min
1 Hr


  • 5
    eggs, 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 - 1/2 can(s)
    sweetened condensed coconut milk

How to Make Tropical Pound Cake


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

Printable Recipe Card

About Tropical Pound Cake

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

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