Pineapple Coconut Pound Cake
A delightful tropical pound cake infused with crushed pineapple and shredded coconut, perfect for any occasion.
Ingredients
Main Ingredients
- 3 cups all-purpose flour Creates a tender and soft crumb
- 1 teaspoon baking powder Gives the cake a lovely rise
- 1/2 teaspoon salt Enhances sweetness and balances flavors
- 1 cup unsalted butter, softened Adds rich, creamy notes
- 2 3/4 cups granulated sugar Sweetens the cake and helps create a golden crust
- 6 large eggs Provides structure and moisture
- 1 cup coconut milk Infuses the cake with tropical flavor
- 1 teaspoon vanilla extract Adds warmth and depth
- 1 teaspoon coconut extract Amplifies coconut flavor
- 1 cup crushed pineapple, drained Provides juicy sweetness
- 1/2 cup shredded sweetened coconut Adds chewy texture
Glaze Ingredients
- 1 1/2 cups powdered sugar For the glaze
- 1/4 cup coconut milk (for glaze) Ensures the glaze is creamy
- 1 tablespoon pineapple juice Adds sweet, tangy flavor
- 1/2 teaspoon coconut extract (for glaze) For flavor harmony
- 1/2 cup toasted shredded coconut (for topping) Adds crunch
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and grease or flour a bundt or tube pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, fully incorporating each before adding the next.
- Stir in the vanilla and coconut extracts.
- Alternate adding the dry ingredients and the coconut milk to the butter mixture, mixing until just combined.
- Gently fold in the crushed pineapple and shredded coconut.
Baking
- Pour the batter into the prepared pan and bake for 65-75 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for about 10 minutes before transferring to a wire rack to cool completely.
Glazing
- Whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with toasted coconut.
Notes
For a healthier version, substitute some all-purpose flour with whole wheat flour and reduce the sugar using natural alternatives.