Pineapple Coconut Pound Cake

Craving something sweet, nostalgic, and tropically irresistible? This Pineapple Coconut Pound Cake might just be your new go-to dessert. Whether you’re juggling Zoom meetings, wrangling toddlers, or just trying to make it to Friday in one piece, this moist and flavorful cake is like sunshine on a plate—and guess what? It’s easier to make than you’d think.

I first whipped this up on a gloomy Tuesday when I needed a slice of something that felt like summer. One bite in, and my kitchen transformed into a breezy island hideaway (well, in my mind at least). That’s the magic of this old fashioned pineapple coconut pound cake—it brings comfort and a little whimsy, no plane ticket required.

Why You’ll Love This Pineapple Coconut Pound Cake

Let’s be real—there are a lot of cake recipes out there. But what makes this one a keeper?

• It’s packed with real pineapple and coconut for a tropical twist that doesn’t taste artificial.

• The crumb? Moist. The flavor? Bright and buttery.

• It’s a tried-and-true old fashioned pineapple coconut pound cake—no fancy ingredients or equipment needed.

• The glaze takes it over the top with a silky coconut drizzle and crunchy toasted flakes.

Busy week? This is the kind of cake that looks like you tried harder than you did. We love that.

Ingredients

Here’s what you’ll need to whip up the best pineapple coconut pound cake:

For the Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs, room temperature

• 2 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp salt

• ¾ cup crushed pineapple, drained (reserve the juice)

• ¼ cup pineapple juice (from the can)

• ½ cup sour cream

• 1 tsp vanilla extract

• 1 tsp coconut extract

• 1 cup sweetened shredded coconut

For the Coconut Glaze:

• 1 ½ cups powdered sugar

• 2–3 tbsp coconut milk or whole milk

• ½ tsp coconut extract

• Pinch of salt

Garnish (Optional but encouraged!):

• ½ cup toasted coconut flakes (or sweetened coconut shreds)

• White chocolate shavings (because why not?)

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or loaf pan generously—no one likes a stuck cake!

2. Cream the Butter and Sugar

Using a stand or hand mixer, beat the butter and sugar together until light and fluffy—about 3–4 minutes. This step is key for that tender crumb.

3. Add Eggs

Add the eggs one at a time, mixing well after each addition. Scrape down the bowl so nothing’s left behind!

4. Mix the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt.

5. Alternate Mixing

Add the dry mixture to the butter mixture, alternating with the pineapple juice + sour cream, beginning and ending with flour. Stir in vanilla, coconut extract, and that dreamy crushed pineapple.

6. Fold in Coconut

Gently fold in the shredded coconut. Don’t overmix—just enough to evenly distribute.

7. Bake

Pour the batter into your prepared pan and bake for 60–70 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes, then transfer to a wire rack.

8. Glaze and Garnish

Once cooled, whisk together the glaze ingredients until smooth. Drizzle over the cake and top with toasted coconut flakes and white chocolate shavings if you’re feeling extra.

Smart Tips for a Smoother Bake

• Room temp ingredients = better texture. Let eggs, butter, and sour cream sit out for 30 minutes before baking.

• If your glaze is too thick, add a splash more milk. Too thin? Add a bit more powdered sugar.

• Want to toast coconut at home? Just spread it on a baking sheet and bake at 350°F for 5–7 minutes. Watch it like a hawk—it turns fast!

• Store leftovers in an airtight container at room temp for 2–3 days. If there are any leftovers, that is.

A Sweet Slice of Memory

This easy pineapple coconut pound cake quickly earned a spot in my family’s dessert rotation. My kids now call it “sunshine cake,” and I’m not about to correct them. It’s the kind of dessert that reminds me of potlucks growing up—where someone always brought “that cake” that disappeared first.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream for an indulgent treat.

• Pair it with cold brew or tropical tea for a dreamy afternoon pick-me-up.

• Slice and wrap for a sweet homemade gift—your friends will definitely ask for the recipe.

Quick Glance

• Prep Time: 20 minutes

• Cooking Time: 60–70 minutes

• Total Time: ~90 minutes

• Servings: 10–12

Nutritional Info (Per Slice – Approx.)

• Calories: 420

• Protein: 4g

• Sodium: 210mg

(Note: Totally worth it.)

FAQs About Pineapple Coconut Pound Cake

Can I use fresh pineapple instead of canned?

Yes, just make sure to finely crush it and remove excess moisture. You’ll still want about ¾ cup for the batter.

Can I make this a day ahead?

Absolutely. In fact, it tastes even better the next day once the flavors marry a bit. Store it covered at room temp.

How do I store leftovers?

Wrap slices in plastic wrap or store in an airtight container for up to 3 days at room temp or 5 days in the fridge.

Want to try more old-school favorites?

Check out my Southern Butter Cake recipe for another crowd-pleasing classic!

Additional Resources

If you’re new to baking or need tips on ingredient swaps, you might find this guide to common baking substitutions from King Arthur Baking super handy.

Love cozy flavors? Try my reader-favorite Apple Cinnamon Loaf—perfect for fall cravings or weekend brunches.

Just like a warm hug in dessert form, this Pineapple Coconut Pound Cake is a treat you’ll want to make again and again. From birthday parties to lazy Sundays, it fits right in. So go ahead—grab your mixer, cue up a beachy playlist, and let this cake transport you (and your taste buds) somewhere sunny.

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