Pineapple Coconut Pound Cake: An Incredible Ultimate Recipe

Pineapple Coconut Pound Cake is a moist, tropical dream come true a buttery, tender cake infused with crushed pineapple, shredded coconut, and a hint of vanilla. Every bite bursts with sunshine flavor and melt-in-your-mouth texture. This recipe is perfect for brunch, potlucks, or a sweet treat to enjoy with your morning coffee.

Baked to golden perfection and topped with a light coconut glaze, this pound cake is as beautiful as it is delicious.

Why You’ll Love This Recipe

• Moist & Flavorful – Pineapple adds natural sweetness and juiciness.
• Tropical Twist – Coconut brings warmth and texture to every bite.
• Perfect Crumb – Dense yet tender, with a buttery finish.
• Easy to Make – Simple ingredients and classic pound cake method.
• Crowd Favorite – Great for gatherings, brunch, or dessert.

Preparation and Cooking Time

• Prep Time: 15 minutes
• Cook Time: 55–60 minutes
• Total Time: 1 hour 15 minutes

Ingredients

For the Cake:

• 1 cup unsalted butter (softened)
• 1 ½ cups granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• ½ tsp coconut extract (optional)
• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• ½ cup sour cream or plain yogurt
• ¾ cup crushed pineapple (drained)
• ½ cup sweetened shredded coconut

For the Glaze:

• 1 cup powdered sugar
• 2 tbsp pineapple juice or milk
• 1 tbsp shredded coconut (for topping)

Step-by-Step Instructions

1. Preheat Oven:
   Preheat to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
2. Cream Butter & Sugar:
   In a large bowl, beat butter and sugar until light and fluffy (about 3–4 minutes).
3. Add Eggs & Flavoring:
   Beat in eggs one at a time, then add vanilla and coconut extract.
4. Mix Dry Ingredients:
   In a separate bowl, whisk together flour, baking powder, and salt.
5. Combine Wet & Dry:
   Alternate adding flour mixture and sour cream to the batter. Fold in crushed pineapple and shredded coconut.
6. Bake:
   Pour into prepared pan and bake 55–60 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Glaze:
   Let cool for 10 minutes, then drizzle with pineapple glaze and sprinkle with shredded coconut.

How to Serve

• Plating Tips: Slice and serve with whipped cream or fresh pineapple.
• Side Pairings: Delicious with coffee, tea, or a scoop of vanilla ice cream.
• Leftover Uses: Toast slices lightly and top with butter for breakfast.
• Beverage Pairing: Great with coconut milk latte or tropical fruit juice.

Additional Tips

• Use room temperature ingredients for the best texture.
• Drain the pineapple well to avoid excess moisture.
• Add toasted coconut on top for a nutty flavor.
• Store tightly covered to keep the cake moist for days.

Variations

• Coconut-Lime Twist: Add lime zest to the batter and glaze.
• Nutty Version: Add chopped macadamia nuts or almonds.
• Mini Cakes: Bake in muffin tins for individual servings.
• Gluten-Free: Substitute flour with a gluten-free blend.

Storage & Freezing

• Refrigerate: Up to 5 days in an airtight container.
• Freeze: Up to 2 months. Wrap tightly in plastic and foil.
• Reheat: Microwave 10–15 seconds or warm in a 300°F oven for 5 minutes.

Special Equipment

• Hand or stand mixer
• Loaf or bundt pan
• Wire rack for cooling

Frequently Asked Questions

Can I use fresh pineapple?
Yes, just chop finely and drain before adding.

Can I skip the coconut?
Yes you can make it plain pineapple pound cake.

What can I use instead of sour cream?
Plain Greek yogurt works perfectly.

Can I double the recipe?
Absolutely bake in two pans or a large bundt pan.

Conclusion

Pineapple Coconut Pound Cake is a tropical twist on a classic favorite buttery, moist, and full of island flavor. With its tender crumb, sweet glaze, and aromatic coconut, it’s sure to become one of your most-requested desserts.

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