Pineapple Coconut Pound Cake
Description:
Pineapple coconut pound cake is a rich, buttery cake with a moist crumb, tropical pineapple flavor, and sweet coconut throughout. This cake is perfect for gatherings, holidays, or anytime you want a classic pound cake with a sunny island twist.
Ingredients
Cake
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1 cup unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 teaspoon vanilla extract
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3 cups all-purpose flour
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½ teaspoon baking powder
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½ teaspoon salt
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1 cup crushed pineapple, well drained
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1 cup sweetened shredded coconut
Optional Glaze
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1 cup powdered sugar
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2–3 tablespoons pineapple juice or milk
Instructions
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Preheat oven to 325°F (165°C). Grease and flour a Bundt or tube pan.
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In a large bowl, cream butter and sugar until light and fluffy.
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Add eggs one at a time, mixing well after each addition.
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Mix in vanilla extract.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually add dry ingredients to the batter, mixing just until combined.
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Fold in drained pineapple and shredded coconut.
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Pour batter evenly into the prepared pan.
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Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
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Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
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If using glaze, drizzle over cooled cake.
Tips and Variations
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Drain pineapple very well to avoid excess moisture.
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Toast the coconut for deeper flavor if desired.
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Serve with whipped cream or fresh pineapple slices.