Description
A deliciously moist and flavorful pound cake infused with tropical pineapple and coconut, perfect for any occasion.
Ingredients
Scale
- 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