Description
A delightful pound cake infused with the tropical flavors of pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 1/2 cups sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup crushed pineapple, drained
- 1 cup coconut milk
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- For the glaze: 1 cup powdered sugar, 2–3 tablespoons pineapple juice, 1 tablespoon coconut milk
- Optional garnishes: Toasted coconut, pineapple tidbits, maraschino cherries
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan thoroughly.
- Cream together the softened butter and sugar until light and fluffy (3-5 minutes).
- Beat in the eggs one at a time, incorporating fully.
- Whisk together the flour, baking powder, and salt in another bowl.
- Add the dry mixture into the wet mixture, mixing gently until combined.
- Stir in the crushed pineapple, coconut milk, coconut extract, vanilla extract, and shredded coconut.
- Pour the batter into the prepared bundt pan.
- Bake for 60-70 minutes or until a toothpick comes out clean.
- Prepare the glaze by mixing powdered sugar with pineapple juice and coconut milk.
- Drizzle the glaze over the cooled cake and garnish as desired.
Notes
Make-ahead tips: Bake the cake a day ahead for better flavor. Avoid overmixing to maintain a light texture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 150mg
Keywords: cake, coconut, pineapple, tropical, dessert, pound cake