Pineapple Coconut Pound Cake

Why Make This Recipe

Pineapple Coconut Pound Cake is a delightful treat that brings the tropical flavors of pineapple and coconut right to your kitchen. This cake is moist, rich, and bursting with flavor, making it perfect for any occasion. Whether you are celebrating a special event or just want a delicious dessert to enjoy with your family, this pound cake is sure to impress.

How to Make Pineapple Coconut Pound Cake

Ingredients

• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 2 1⁄2 cups all-purpose flour
• 1 teaspoon baking powder
• 1⁄2 teaspoon salt
• 1 cup crushed pineapple, well drained
• 3⁄4 cup coconut milk
• 1 teaspoon coconut extract
• 1⁄2 teaspoon alcohol-free vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup powdered sugar
• 2–3 tablespoons pineapple juice
• 1 tablespoon coconut milk
• 1⁄4 teaspoon coconut extract (optional)

Directions

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is well incorporated.
4. In another bowl, mix together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the wet mixture, alternating with the crushed pineapple, coconut milk, coconut extract, and vanilla extract. Mix until just combined.
6. Fold in the shredded coconut gently.
7. Pour the batter into the prepared bundt pan and smooth the top.
8. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
9. While the cake cools, prepare the glaze by whisking together the powdered sugar, pineapple juice, coconut milk, and coconut extract.
10. Once the cake is completely cool, drizzle the glaze over the top and let it set before serving.

How to Serve Pineapple Coconut Pound Cake

This cake is best served at room temperature. You can slice it and serve it plain, or add a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat! It’s also great with fresh fruit or a sprinkle of toasted coconut on top.

How to Store Pineapple Coconut Pound Cake

You can store the cake at room temperature for up to 3 days in an airtight container. If you want to keep it longer, it can be stored in the refrigerator for up to a week. For longer storage, wrap the cooled cake tightly in plastic wrap and freeze it for up to 3 months. Just thaw it in the fridge before serving.

Tips to Make Pineapple Coconut Pound Cake

• Make sure your butter is softened to room temperature for better mixing.
• Use fresh crushed pineapple for a more intense flavor, but ensure it’s well-drained to avoid excess moisture.
• Don’t overmix the batter after adding the dry ingredients; mix just until combined to keep the cake tender.
• For a more intense coconut flavor, you can add extra coconut extract or use coconut cream instead of coconut milk.

Variation

You can easily customize this pound cake by adding chopped nuts like pecans or walnuts for added crunch. You can also swap the crushed pineapple for other fruits like mango or peaches to experiment with different flavors.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just ensure it’s crushed and well-drained before adding it to the batter.

2. Can I make this cake in a different pan?
Yes, you can use a loaf pan or any other cake pan. Just adjust the baking time as needed.

3. Is there a way to make this cake gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to check the measurements as gluten-free flours may vary.

Enjoy making your Pineapple Coconut Pound Cake, and treat yourself to a slice of paradise!

Pineapple Coconut Pound Cake

A delightful pound cake that combines the tropical flavors of pineapple and coconut, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr 5 minutes mins

Total Time 1 hour hr 25 minutes mins

Servings: 12 slices

Course: Dessert, Snack

Cuisine: American, Tropical

Calories: 320

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 1 cup unsalted butter, softened Make sure it's at room temperature for better mixing.
• 2 cups granulated sugar
• 4 large eggs
• 2.5 cups all-purpose flour Can be substituted with gluten-free flour blend.
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup crushed pineapple, well drained Fresh crushed pineapple gives more intense flavor.
• 0.75 cup coconut milk Can use coconut cream for a stronger flavor.
• 1 teaspoon coconut extract Optional for enhancing coconut flavor.
• 0.5 teaspoon alcohol-free vanilla extract
• 1 cup sweetened shredded coconut

Glaze Ingredients

• 1 cup powdered sugar
• 2-3 tablespoons pineapple juice
• 1 tablespoon coconut milk
• 0.25 teaspoon coconut extract (optional) For additional flavor.

Method

 

Preparation

1. Preheat your oven to 350°F (175°C) and grease a bundt pan.
2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, ensuring each is well incorporated.
4. In another bowl, mix together the flour, baking powder, and salt.
5. Gradually add the dry mixture to the wet mixture, alternating with the crushed pineapple, coconut milk, coconut extract, and vanilla extract. Mix until just combined.
6. Fold in the shredded coconut gently.

Baking

1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.

Glazing

1. While the cake cools, prepare the glaze by whisking together the powdered sugar, pineapple juice, coconut milk, and coconut extract.
2. Once the cake is completely cool, drizzle the glaze over the top and let it set before serving.

Notes

Best served at room temperature. Great with whipped cream or vanilla ice cream.