Description
Indulge in the tropical delight of Coconut Pineapple Pound Cake, where the moist, buttery texture meets the sweet, tangy flavor of fresh pineapple. Each bite is a creamy explosion of coconut that transports you to a sun-soaked beach, making it the perfect treat for any occasion.
Ingredients
Scale
- For the Cake:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup coconut milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons pineapple juice
- 1/4 cup shredded coconut, toasted
Instructions
- Preheat your oven to 350°F (175°C) and grease a 10-inch bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and vanilla extract, starting and ending with the flour mixture.
- Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the cake is golden brown.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar and pineapple juice until smooth, then drizzle over the cooled cake and sprinkle with toasted coconut.
Notes
- This cake can be made a day in advance; store it covered at room temperature.
- Leftover cake can be stored in an airtight container for up to 5 days.
- For a lighter version, substitute half of the butter with unsweetened applesauce.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: desserts
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approximately 1/12 of the cake)
- Calories: 350
- Sugar: 25 grams
- Sodium: 200 milligrams
- Fat: 15 grams
- Saturated Fat: 10 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 50 grams
- Fiber: 1 gram
- Protein: 4 grams
- Cholesterol: 80 milligrams
Keywords: Coconut Pineapple Pound Cake, tropical cake, moist pound cake, pineapple dessert, coconut dessert, summer cake, easy cake recipe, homemade pound cake, fruity cake, baking recipes, dessert ideas, cake with glaze, tropical flavors