Ingredients
Ingredients
Here’s what you’ll need to whip up the best pineapple coconut pound cake:
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs, room temperature
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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¾ cup crushed pineapple, drained (reserve the juice)
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¼ cup pineapple juice (from the can)
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½ cup sour cream
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1 tsp vanilla extract
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1 tsp coconut extract
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1 cup sweetened shredded coconut
For the Coconut Glaze:
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1 ½ cups powdered sugar
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2–3 tbsp coconut milk or whole milk
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½ tsp coconut extract
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Pinch of salt
Garnish (Optional but encouraged!):
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½ cup toasted coconut flakes (or sweetened coconut shreds)
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White chocolate shavings (because why not?)
Instructions
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!
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.
Add the eggs one at a time, mixing well after each addition. Scrape down the bowl so nothing’s left behind!
In a separate bowl, whisk together the flour, baking powder, and salt.
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.
Gently fold in the shredded coconut. Don’t overmix—just enough to evenly distribute.
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.
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.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
Nutrition
- Calories: 420
- Sodium: 210mg
- Protein: 4g