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A slice of pina colada pound cake - J Dub By Design™

J Dub’s Piña Colada Pound Cake


This pound cake screams summertime!  Pineapple and coconut are perfectly paired to create this melt in your mouth slice of Heaven.


  • 3 cups (360 grams) flour
  • 1 teaspoon baking powder
  • 1 1/2 cups (348 grams) sugar
  • 6 eggs
  • 1 Tablespoon vanilla
  • 1/4 cup cream of coconut
  • 1 cup (227 grams) buttermilk
  • 3/4 cup (170 grams) butter
  • 3/4 cup (170 grams) coconut oil
  • 1 cup (170 grams) chopped fresh pineapple (drained)
  •  1 cup (85 grams) flaked coconut (optional)


  • 2 Tablespoons cream of coconut
  • 1/4 cup powdered sugar


  1. Preheat oven to 325 degrees Fahrenheit.
  2. Grease and flour a bundt pan.
  3. Whip butter and coconut oil.
  4. Add sugar and mix until creamy.
  5. Add eggs one at a time, mixing until just incorporated.
  6. Whisk flour and baking powder together.
  7. Add flour to sugar mixture, alternating with buttermilk.
  8. Mix until combined.
  9. Add vanilla and cream of coconut then mix again.
  10. Remove bowl from mixer and add in chopped pineapple and shredded coconut (if using).
  11. Stir gently to combine.
  12. Bake for 55 – 60 minutes, checking at 50 minutes to see if a toothpick comes out clean
  13. Remove from oven and allow to completely cool in pan on a cooling rack
  14. Once cool, flip over to remove from pan.
  15. Mix together the powdered sugar and cream of coconut.
  16. Using a spoon, drizzle the icing over the pound cake.
  17. Sprinkle the cake with shaved coconut or dried pineapple (optional).
  18. Enjoy!


  • Make sure your ingredients are at room temperature (eggs, milk, butter)
  • Prep Time: 20 minutes
  • Cook Time: 55 - 60 minutes
  • Category: desserts
  • Cuisine: American

Keywords: piña colada pound cake, pound cake