Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a deliciously moist and tropical-inspired dessert that combines the rich texture of a classic pound cake with the sweet and tangy flavors of pineapple and the nutty goodness of coconut. This cake is perfect for gatherings, celebrations, or simply when you want a slice of paradise on your plate. The combination of buttery cake, tropical fruits, and creamy glaze makes it an irresistible treat that will leave everyone asking for seconds.

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 1 cup unsalted butter, softened
• 5 large eggs
• 1 cup crushed pineapple, drained
• 1/2 cup pineapple juice
• 1 cup shredded coconut
• 1 teaspoon vanilla extract
• 1/2 teaspoon coconut extract
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup sour cream

For the Glaze:

• 2 cups powdered sugar
• 3 tablespoons pineapple juice
• 1 teaspoon coconut extract

For Garnishing:

• 1/2 cup toasted coconut flakes
• Extra shredded coconut (optional)

Preparation

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or a 10-inch tube pan to ensure the cake doesn’t stick.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy. This process should take about 3-5 minutes to achieve a creamy consistency.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures proper incorporation and helps maintain the cake’s structure.

Step 4: Mix in the Pineapple and Extracts

Stir in the crushed pineapple, pineapple juice, vanilla extract, and coconut extract. Mix until well combined.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.

Step 6: Incorporate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, blending well after each addition.

Step 7: Fold in the Coconut

Gently fold in the shredded coconut to evenly distribute it throughout the batter.

Step 8: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cake

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 10: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, pineapple juice, and coconut extract until smooth.

Step 11: Glaze the Cake

Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides for a beautiful finish.

Step 12: Add Garnishes

Sprinkle toasted coconut flakes over the glaze while it is still wet to ensure they stick.

Variations

• Nutty Twist: Add 1/2 cup chopped macadamia nuts or pecans for an added crunch.
• Extra Fruity: Mix in 1/2 cup chopped dried pineapple pieces for an intensified tropical flavor.
• Chocolate Drizzle: For a more indulgent twist, drizzle melted white or dark chocolate over the glazed cake.
• Coconut Cream Glaze: Substitute pineapple juice in the glaze with coconut cream for a richer taste.

COOKING Notes

• Make sure to drain the crushed pineapple properly to avoid excess moisture in the batter.
• Room temperature ingredients mix more smoothly, ensuring an even texture.
• Avoid overmixing the batter once the dry ingredients are added, as this can make the cake dense.
• Toasting the coconut flakes enhances their flavor, adding a slight crunch and nuttiness.

Serving Suggestions

• Serve with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
• Pair with a tropical fruit salad for a refreshing summer dessert.
• Enjoy with a cup of coconut-flavored coffee or a piña colada for a complete tropical experience.

Tips

• If you don’t have pineapple juice, substitute with orange juice or coconut milk for a similar taste.
• Wrap leftovers tightly in plastic wrap and store at room temperature for up to 3 days, or refrigerate for a week.
• This cake freezes well. Wrap individual slices in plastic wrap and store in an airtight container for up to 2 months.
• For an extra moist cake, poke holes in the cake with a skewer before adding the glaze, allowing it to seep into the cake.

Prep Time: 20 minutes

Cooking Time: 75-85 minutes

Total Time: Approximately 2 hours

Nutritional Information (Per Serving)

• Calories: 450
• Protein: 5g
• Sodium: 220mg
• Carbohydrates: 65g
• Sugars: 45g
• Fat: 18g
• Saturated Fat: 12g

FAQs

Q: Can I use fresh pineapple instead of canned?

A: Yes! Just make sure to finely crush it and drain any excess liquid before adding it to the batter.

Q: Can I make this cake ahead of time?

A: Absolutely! It actually tastes better the next day as the flavors meld together. Store it covered at room temperature or in the fridge.

Q: How do I toast coconut flakes?

A: Spread shredded coconut on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally until golden brown.

Q: Can I make this cake gluten-free?

A: Yes! Use a 1:1 gluten-free flour blend in place of regular flour. The texture may vary slightly but will still be delicious.

Q: What can I use instead of sour cream?

A: Greek yogurt or buttermilk are great alternatives.

Conclusion

Pineapple Coconut Pound Cake is a tropical delight that combines the richness of pound cake with the vibrant flavors of pineapple and coconut. Whether you’re making it for a special occasion or just to satisfy your sweet tooth, this cake is sure to impress. With its moist texture, sweet glaze, and coconut garnish, every bite feels like a little taste of paradise. Give this recipe a try and enjoy the ultimate tropical dessert experience!

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