Pineapple Coconut Pound Cake
A moist and tender cake combining the tropical flavors of juicy pineapple and rich coconut, perfect for gatherings and a delightful treat with coffee.
Ingredients
For the cake
- 3 cups all-purpose flour A soft, fluffy foundation that gives this cake its tender texture.
- 1 teaspoon baking powder Ensures a perfect rise for a light, airy slice.
- 1/2 teaspoon salt Enhances the sweetness without overpowering it.
- 1 cup unsalted butter, softened The creamy base adding rich flavor.
- 2 3/4 cups granulated sugar Provides sweetness that binds it all together.
- 6 large eggs Helps create the lovely moistness.
- 1 cup coconut milk Adds a creamy, tropical essence.
- 1 teaspoon vanilla extract Infuses warmth and depth.
- 1 teaspoon coconut extract Amplifies the coconut experience.
- 1 cup crushed pineapple, drained Bursts of sweet, juicy flavor throughout.
- 1/2 cup shredded sweetened coconut Creates texture and adds flavor.
For the glaze
- 1 1/2 cups powdered sugar For a smooth, delightful glaze.
- 1/4 cup coconut milk Ensures it drizzles perfectly.
- 1 tablespoon pineapple juice Brightens the glaze with citrus notes.
- 1/2 teaspoon coconut extract Enhances the tropical feel.
For topping
- 1/2 cup toasted shredded coconut Gives a delightful crunch.
Instructions
Preparation
- Preheat your oven to 325°F (163°C) and prepare a bundt or tube pan by greasing it generously.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla and coconut extract.
- Alternately add the dry ingredients and coconut milk, mixing until just combined.
- Gently fold in the drained crushed pineapple and shredded sweetened coconut.
Baking
- Pour the batter into the prepared pan and bake for 65-75 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Glazing
- While the cake cools, whisk together the glaze ingredients until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with toasted shredded coconut.
Notes
Ensure the butter is softened for a light texture, drain the pineapple to avoid sogginess, and toast the coconut topping to enhance flavor.