Pineapple Coconut Pound Cake is the perfect dessert to brighten up any occasion. This delightful cake combines the tropical flavors of pineapple and coconut, resulting in a moist, tender treat that’s sure to impress your family and friends. Whether you’re hosting a summer gathering or celebrating a birthday, this cake stands out with its rich flavor and beautiful presentation.

Why You’ll Love This Recipe

• Delicious Flavor Combination: The blend of pineapple and coconut creates a refreshing taste that transports you to a tropical paradise.
• Moist and Tender Texture: Thanks to the cream cheese and butter, every slice is wonderfully moist, making it hard to resist.
• Versatile for All Occasions: Perfect for parties, picnics, or simply enjoying at home with a cup of tea or coffee.
• Easy to Make: With straightforward steps, even novice bakers can master this recipe.
• Customizable Glaze Option: Add a sweet coconut glaze for an extra layer of flavor if you desire.

Tools and Preparation

Before diving into the recipe, gather your tools. Having everything ready will make the baking process smoother.

Essential Tools and Equipment

• Bundt pan or two loaf pans
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan or two loaf pans: These shapes create a beautiful presentation for the cake while aiding even baking.
• Electric mixer: Ensures that your butter and cream cheese are whipped to perfection for a light batter.
• Measuring cups and spoons: Precision is key in baking; accurate measurement leads to consistent results.

this recipe

Ingredients

For the Cake:

• 1 cup (226g) unsalted butter, softened
• 1 (8 oz / 226g) block cream cheese, softened
• 2 cups (500g) granulated sugar
• 6 large eggs, room temp
• 2 tsp vanilla extract
• 1 tsp coconut extract (optional, but enhances flavor)
• 3 cups (375g) all-purpose flour
• tsp baking powder
• tsp salt
• 1 cup (240ml) crushed pineapple, well-drained
• cup (60g) sweetened shredded coconut

Optional Coconut Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp coconut milk or regular milk
• tsp vanilla or coconut extract
• Extra shredded coconut for garnish

How to Make Pineapple Coconut Pound Cake

Step 1: Prep Oven & Pan

1. Preheat your oven to 325F (163C).
2. Grease and flour your bundt pan or two loaf pans.

Step 2: Cream Butter & Cream Cheese

1. In a large bowl, beat the softened butter and cream cheese until smooth and fluffy, about 2-3 minutes.
2. Gradually add the granulated sugar while continuing to beat for another 3-5 minutes until light in color.

Step 3: Add Eggs & Extracts

1. Add the eggs one at a time, mixing well after each addition.
2. Stir in the vanilla extract and optional coconut extract.

Step 4: Dry Ingredients

1. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.

Step 5: Combine

1. Gradually mix the dry ingredients into the wet batter until just combined.
2. Gently fold in the drained crushed pineapple and shredded coconut until evenly distributed.

Step 6: Bake

1. Pour the batter into your prepared pan(s) and smooth out the top with a spatula.
2. Bake for 80-90 minutes or until a toothpick inserted into the center comes out clean.
3. Let it cool in the pan for 15 minutes before turning it out onto a wire rack.

Optional Coconut Glaze:

1. In a small bowl, whisk together powdered sugar, milk, and extract until smooth.
2. Drizzle over cooled cake and sprinkle with extra shredded coconut for garnish.

Enjoy your delicious Pineapple Coconut Pound Cake!

How to Serve Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a delightful treat that pairs well with various accompaniments. Serving it creatively can elevate your dessert experience and impress your guests.

With Fresh Fruit

• Tropical Fruit Salad: A mix of fresh mango, kiwi, and berries complements the flavors of the cake.
• Sliced Strawberries: Drizzle with a bit of honey for added sweetness; they add freshness to each bite.

With Creamy Additions

• Whipped Cream: Lightly sweetened whipped cream brings a fluffy texture to the rich cake.
• Coconut Whipped Topping: For an extra coconut kick, use this dairy-free option that’s both light and creamy.

Accompanied by Beverages

• Iced Tea: A refreshing glass of iced tea balances the sweetness of the pound cake.
• Coconut Water: This hydrating drink enhances the tropical theme and keeps everything light.

How to Perfect Pineapple Coconut Pound Cake

To achieve the best results with your Pineapple Coconut Pound Cake, consider these helpful tips that will ensure a moist and flavorful cake.

• Use Room Temperature Ingredients: Allow butter, cream cheese, and eggs to come to room temperature for better mixing and texture.
• Well-Drain Pineapple: Ensure your crushed pineapple is well-drained to avoid excess moisture in the batter.
• Don’t Overmix: Mix just until combined when adding dry ingredients; overmixing can lead to a dense cake.
• Check Oven Temperature: Use an oven thermometer to confirm accurate baking temperatures for even cooking.

Best Side Dishes for Pineapple Coconut Pound Cake

Pairing side dishes with Pineapple Coconut Pound Cake can enhance its flavor profile. Here are some great options that complement this delightful dessert.

1. Minted Pea Salad: A cool salad with peas, mint, and lemon dressing adds a fresh contrast.
2. Coconut Rice: Fluffy rice cooked in coconut milk brings out the tropical notes of the cake.
3. Roasted Veggies: Seasoned roasted vegetables provide a savory balance to the sweet cake.
4. Grilled Pineapple Slices: The caramelized sweetness of grilled pineapple amplifies the fruitiness of the pound cake.
5. Chilled Cucumber Soup: A refreshing soup made with cucumbers and yogurt offers a light side option.
6. Fruit Sorbet: A scoop of fruity sorbet cleanses the palate and complements the dessert’s flavors.

Common Mistakes to Avoid

Baking a perfect Pineapple Coconut Pound Cake can be tricky if you’re not careful. Here are some common mistakes to watch out for:

• Using cold ingredients: Always ensure your eggs and cream cheese are at room temperature. Cold ingredients can prevent proper mixing and affect the cake’s texture.

• Not draining the pineapple: Failing to drain the crushed pineapple can lead to excess moisture in the batter. Make sure to press out as much liquid as possible for the best results.

• Overmixing the batter: Mixing too much after adding flour can result in a dense cake. Mix until just combined to keep it light and fluffy.

• Skipping the greasing step: Neglecting to grease and flour your pan can cause sticking, making it difficult to remove your cake. Always prepare your baking pan properly.

• Underbaking or overbaking: Each oven is different, so check for doneness with a toothpick around the suggested time. Baking too long can dry out your cake.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• It will last up to 5 days in the fridge.

Freezing Pineapple Coconut Pound Cake

• Wrap tightly in plastic wrap, then foil.
• It can be frozen for up to 3 months.

Reheating Pineapple Coconut Pound Cake

• Oven: Preheat to 350°F (175°C). Wrap in foil and heat for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for 15-20 seconds.
• Stovetop: Use a skillet over low heat, cover and warm for about 5 minutes.

Frequently Asked Questions

What makes Pineapple Coconut Pound Cake moist?

The crushed pineapple adds both moisture and flavor, while butter and cream cheese create a rich texture that keeps the cake tender.

Can I use fresh pineapple instead of canned?

Yes! Just make sure to finely chop and drain fresh pineapple well before adding it to the batter.

How do I enhance the coconut flavor?

Adding extra coconut extract or using unsweetened shredded coconut can boost the coconut flavor without making it overly sweet.

Can I make this recipe gluten-free?

Yes! Substitute all-purpose flour with a gluten-free blend that measures cup-for-cup for best results.

Final Thoughts

This Pineapple Coconut Pound Cake is a delightful treat that combines tropical flavors into a rich dessert. It’s perfect for gatherings or simply enjoying at home. Feel free to customize it by adding nuts or adjusting sweetness levels, making it a versatile addition to any dessert table.

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Pineapple Coconut Pound Cake

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• Author: Adeline
• Total Time: 1 hour 50 minutes
• Yield: Approximately 12 servings 1x

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Description

Indulge in the tropical delight of Pineapple Coconut Pound Cake, a moist and flavorful dessert that combines the refreshing taste of crushed pineapple with the rich essence of coconut. This cake is perfect for any occasion, whether you’re celebrating a birthday or hosting a summer barbecue. Its tender texture and vibrant flavors will impress your guests and leave them craving more. Easy to prepare, this pound cake can also be dressed up with a sweet coconut glaze for an extra touch of decadence. Serve it alongside fresh fruit or whipped cream for a delightful treat that will transport you to a sunny paradise with every bite.

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Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 (8 oz) block cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs, room temperature
• 2 tsp vanilla extract
• 1 tsp coconut extract (optional)
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup crushed pineapple, well-drained
• 1 cup sweetened shredded coconut
• 1 cup powdered sugar (for glaze)
• 2–3 tbsp coconut milk or regular milk (for glaze)
• 1 tsp vanilla or coconut extract (for glaze)
• Extra shredded coconut for garnish

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Instructions

1. Preheat your oven to 325°F (163°C) and grease your bundt pan or two loaf pans.
2. In a large bowl, beat softened butter and cream cheese until smooth. Gradually add sugar, beating until fluffy.
3. Mix in eggs one at a time, then stir in vanilla and optional coconut extract.
4. In another bowl, whisk together flour, baking powder, and salt. Gradually combine dry ingredients with wet batter.
5. Fold in well-drained crushed pineapple and shredded coconut.
6. Pour batter into prepared pan(s) and bake for 80-90 minutes until a toothpick comes out clean. Cool before serving.
7. For the optional glaze, whisk together powdered sugar, coconut milk, and extract until smooth, then drizzle over cooled cake and sprinkle with extra shredded coconut for garnish.

• Prep Time: 20 minutes
• Cook Time: 90 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Tropical

Nutrition

• Serving Size: 1 slice (85g)
• Calories: 330
• Sugar: 30g
• Sodium: 170mg
• Fat: 18g
• Saturated Fat: 11g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg

Keywords: Use room temperature ingredients for better mixing. Ensure pineapple is well-drained to avoid excess moisture. Consider adding chopped nuts for added texture.