Introduction to Pineapple Coconut Pound Cake
There’s something magical about a slice of Pineapple Coconut Pound Cake that instantly transports me to a sun-soaked beach. This delightful treat is not just a cake; it’s a tropical escape on a plate! Whether you’re looking to impress guests at a gathering or simply want to indulge in a sweet moment after a long day, this recipe is your go-to. It’s easy to whip up, and the flavors are so vibrant that they’ll make your taste buds dance. Trust me, once you try this cake, it’ll become a cherished favorite in your kitchen!
Why You’ll Love This Pineapple Coconut Pound Cake
This Pineapple Coconut Pound Cake is a dream come true for busy home cooks like me. It’s incredibly easy to make, requiring just a handful of ingredients and minimal prep time. The result? A moist, flavorful cake that’s bursting with tropical goodness. Plus, it’s perfect for any occasion, whether it’s a casual family dinner or a festive celebration. Trust me, every bite feels like a mini-vacation!
Ingredients for Pineapple Coconut Pound Cake
Gathering the right ingredients is the first step to creating this tropical delight. Here’s what you’ll need:
- Unsalted butter: Softened to room temperature, it adds richness and moisture to the cake.
- Granulated sugar: This sweetener helps create that lovely fluffy texture we all adore.
- Large eggs: Room temperature eggs help bind the ingredients and provide structure.
- Vanilla extract: A splash of this adds warmth and depth to the flavor profile.
- All-purpose flour: The backbone of the cake, giving it that classic pound cake texture.
- Baking powder: This leavening agent ensures your cake rises beautifully.
- Salt: Just a pinch enhances all the flavors and balances the sweetness.
- Sour cream (or plain Greek yogurt): This adds moisture and a slight tang, making the cake extra tender.
- Crushed pineapple: Make sure it’s well-drained! This fruity addition brings a burst of tropical flavor.
- Sweetened shredded coconut: It adds texture and that unmistakable coconut flavor.
- Powdered sugar: For the glaze, it creates a sweet, smooth finish.
- Pineapple juice: Reserved from the canned pineapple or fresh, it’s used to adjust the glaze consistency.
- Melted butter: This is mixed into the glaze for added richness.
- Toasted shredded coconut: A delightful topping that adds crunch and visual appeal.
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Pineapple Coconut Pound Cake
Now that you have all your ingredients ready, let’s dive into the fun part—making this delightful Pineapple Coconut Pound Cake! Follow these simple steps, and you’ll be on your way to a tropical treat that will impress everyone.
Step 1: Preheat and Prepare
First things first, preheat your oven to 350°F (175°C). This ensures your cake bakes evenly. While that’s heating up, grab your bundt pan and grease it well with butter or cooking spray. Then, dust it with flour to prevent sticking. Trust me, you want that beautiful cake to come out smoothly!
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer for about 3-5 minutes until the mixture is pale and fluffy. This step is crucial for a light texture! Next, add the eggs one at a time, mixing well after each addition. Don’t rush this part; it’s where the magic begins!
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps to evenly distribute the leavening agent and ensures your cake rises perfectly. It’s like giving your cake a little pep talk before it goes into the oven!
Step 4: Mix Wet and Dry Ingredients
Now, it’s time to combine the wet and dry ingredients. Alternate adding the flour mixture and sour cream into the butter mixture. Start with the flour, then add some sour cream, and repeat until everything is just combined. Be careful not to overmix; we want a tender cake, not a tough one!
Step 5: Fold in Pineapple and Coconut
Gently fold in the well-drained crushed pineapple and sweetened shredded coconut. This is where the tropical flavors really come to life! Use a spatula to carefully incorporate them into the batter without deflating it. You want every bite to be bursting with flavor!
Step 6: Bake the Cake
Pour the batter into your prepared bundt pan, smoothing the top with a spatula. Pop it into the oven and bake for 55–65 minutes. Keep an eye on it! You’ll know it’s done when it’s golden brown and a toothpick inserted into the center comes out clean. The aroma will be heavenly!
Step 7: Cool and Glaze
Once baked, allow the cake to cool in the pan for about 10 minutes. This helps it set. Then, carefully invert it onto a wire rack to cool completely. While it cools, prepare the glaze by whisking together powdered sugar, pineapple juice, and melted butter until smooth. Pour it over the cooled cake, letting it drip down the sides. It’s the finishing touch that makes this Pineapple Coconut Pound Cake irresistible!
Tips for Success
- Make sure your butter is softened for easy creaming.
- Drain the crushed pineapple well to avoid a soggy cake.
- Use room temperature eggs for better mixing.
- Don’t overmix the batter; it should be just combined.
- Check for doneness with a toothpick; it should come out clean.
- Let the cake cool completely before glazing for the best results.
Equipment Needed
- Bundt pan: A classic choice for this cake, but a loaf pan works too!
- Mixing bowls: Use at least two—one for wet ingredients and one for dry.
- Electric mixer: A hand mixer is perfect, but a whisk will do in a pinch.
- Spatula: Essential for folding in ingredients and smoothing the batter.
- Wire rack: Great for cooling the cake evenly after baking.
Variations of Pineapple Coconut Pound Cake
- Gluten-Free Option: Substitute all-purpose flour with a gluten-free flour blend for a delicious gluten-free version.
- Vegan Twist: Replace eggs with flaxseed meal mixed with water and use coconut oil instead of butter for a vegan-friendly cake.
- Chocolate Lovers: Add cocoa powder to the batter for a chocolatey twist, or fold in chocolate chips for extra indulgence.
- Nutty Addition: Incorporate chopped walnuts or pecans for a delightful crunch and added flavor.
- Spiced Up: Add a teaspoon of cinnamon or nutmeg to the dry ingredients for a warm, spiced flavor profile.
Serving Suggestions for Pineapple Coconut Pound Cake
- Pair with a scoop of vanilla ice cream for a delightful contrast.
- Serve alongside fresh tropical fruits like mango or kiwi for a colorful plate.
- Drizzle with extra pineapple juice for added moisture and flavor.
- Enjoy with a cup of coconut or herbal tea for a relaxing treat.
- Garnish with mint leaves for a fresh, vibrant touch.
FAQs about Pineapple Coconut Pound Cake
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple can enhance the flavor of your Pineapple Coconut Pound Cake. Just make sure to chop it finely and drain any excess juice to keep the cake from becoming soggy.
How do I store leftover Pineapple Coconut Pound Cake?
Store any leftovers in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze slices wrapped in plastic wrap and then foil for up to three months.
Can I make this cake ahead of time?
Yes! This cake actually tastes better the next day as the flavors meld together. Just glaze it right before serving for that fresh, tropical touch.
What can I substitute for sour cream?
If you don’t have sour cream on hand, plain Greek yogurt works wonderfully as a substitute. It adds the same moisture and tanginess to your Pineapple Coconut Pound Cake.
Can I add more coconut to the recipe?
Definitely! If you’re a coconut lover, feel free to increase the amount of shredded coconut in the batter or add it to the glaze for an extra coconut kick in your Pineapple Coconut Pound Cake.
Final Thoughts
Making this Pineapple Coconut Pound Cake is more than just baking; it’s about creating joyful moments in the kitchen. The aroma wafting through your home will evoke memories of sunlit beaches and laughter with loved ones. Each slice is a delightful reminder of the simple pleasures in life. Whether you’re celebrating a special occasion or just treating yourself, this cake brings a slice of tropical paradise to your table. I hope you enjoy every bite as much as I do, and may it inspire you to create more delicious memories in your own kitchen!
Print
Pineapple Coconut Pound Cake: A Tropical Treat Recipe!
- Total Time: 2 hours
- Yield: 12–14 slices 1x
- Diet: Vegetarian
Description
A deliciously moist and flavorful pound cake infused with tropical pineapple and coconut, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 2 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp salt
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup crushed pineapple (drained)
- ¾ cup sweetened shredded coconut
- 2 cups powdered sugar (for glaze)
- 3–4 tbsp pineapple juice (reserved from canned pineapple or fresh)
- 1 tbsp melted butter (for glaze)
- 1 cup sweetened shredded coconut, lightly toasted (for topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream butter and sugar until pale and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and sour cream into the butter mixture.
- Fold in crushed pineapple and shredded coconut.
- Pour batter into prepared bundt pan. Smooth top.
- Bake 55–65 minutes, until golden brown and toothpick inserted comes out clean.
- Cool in pan 10 minutes, then invert onto a wire rack to cool completely.
- In a bowl, whisk powdered sugar, pineapple juice, and melted butter until smooth. Adjust consistency with more sugar or juice as needed.
- Pour glaze evenly over cooled cake, letting it drip naturally.
- Sprinkle generously with toasted shredded coconut on top.
Notes
- Ensure the pineapple is well-drained to avoid excess moisture in the cake.
- For a richer flavor, use fresh pineapple instead of canned.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 55–65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg
