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Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake
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Indulge in the tropical delight of Pineapple Coconut Pound Cake, a moist and flavorful treat that brings sunshine to any occasion. This cake beautifully marries the sweetness of crushed pineapple with the rich texture of shredded coconut, creating a delightful experience in every bite. Perfect for birthdays, family gatherings, or a cozy afternoon snack, this cake can be enjoyed plain or dressed up with an optional coconut glaze for an extra touch of decadence. Easy to make with simple steps, even novice bakers will find success in this recipe. Serve it at brunch or as a dessert; its stunning golden color and tropical flavor profile are sure to impress!

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 (8 oz / 226g) block cream cheese, softened
  • 2 cups (500g) granulated sugar
  • 6 large eggs, room temperature
  • 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 (for optional glaze)

Instructions

  1. Preheat your oven to 325°F (163°C) and prepare your bundt or loaf pans by greasing and flouring them.
  2. In a large bowl, cream together softened butter and cream cheese until fluffy. Gradually mix in granulated sugar until light and airy.
  3. Add eggs one at a time, mixing well after each addition along with vanilla and coconut extracts.
  4. Whisk together flour, baking powder, and salt in a separate bowl. Gradually combine dry ingredients with the wet mixture until just incorporated.
  5. Gently fold in well-drained crushed pineapple and sweetened shredded coconut.
  6. Pour the batter into the prepared pan(s) and smooth the top. Bake for 80-90 minutes or until a toothpick inserted comes out clean. Cool in the pan for 15 minutes before transferring to a wire rack.

Nutrition

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

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