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Pineapple Coconut Pound Cake

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Indulge in the tropical delight of Pineapple Coconut Pound Cake, a moist and flavorful dessert that transports you to a sun-kissed paradise with every bite. This cake marries the sweetness of crushed pineapple and the rich essence of coconut, creating a harmonious blend that is both refreshing and satisfying. Perfect for celebrations or as an everyday treat, this easy-to-make pound cake will impress your family and friends with its luscious texture and vibrant flavors. Serve it plain, drizzled with coconut glaze, or alongside whipped cream for an extra special touch. Whether for a birthday party or a cozy afternoon snack, this cake is sure to become a favorite.

Ingredients

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  • 1 cup (226g) unsalted butter, softened
  • 1 (8 oz / 226g) block cream cheese, softened
  • 2 cups (500g) granulated sugar
  • 6 large eggs, room temp
  • 2 tsp vanilla extract
  • 1 tsp coconut extract (optional, but enhances flavor)
  • 3 cups (375g) all-purpose flour
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup (240ml) crushed pineapple, well-drained
  • 1 cup (60g) sweetened shredded coconut
  • 1 cup (120g) powdered sugar (for optional glaze)
  • 2–3 tbsp coconut milk or regular milk (for optional glaze)
  • 1 tsp vanilla or coconut extract (for optional glaze)
  • Extra shredded coconut for garnish (optional)

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or two loaf pans thoroughly to prevent sticking.
  2. In a large bowl, beat together the softened butter and cream cheese until smooth and fluffy. Gradually add in the granulated sugar while continuing to mix until light and airy.
  3. Add the eggs one at a time to the mixture, ensuring each egg is well incorporated before adding the next. Stir in both the vanilla extract and coconut extract until mixed through.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
  5. Gradually mix the dry ingredients into the wet batter until just combined. Be careful not to overmix. Gently fold in the drained crushed pineapple and sweetened shredded coconut until evenly distributed throughout the batter.
  6. Pour your batter into the prepared bundt pan or loaf pans. Smooth out the top with a spatula. Bake in the preheated oven for about 80-90 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for 15 minutes before transferring it onto a wire rack.
  7. In a small bowl, whisk together powdered sugar, coconut milk (or regular milk), and vanilla or coconut extract until smooth. Drizzle over your cooled cake and sprinkle with extra shredded coconut for garnish if desired.

Nutrition

Find it online: https://trandtaste.com/pineapple-coconut-pound-cake/

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