Description
A rich and buttery tropical pound cake made with pineapple and coconut for the ultimate vacation-inspired dessert. Moist, fluffy, and topped with a sweet pineapple glaze.
Ingredients
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup crushed pineapple, drained
1/2 cup coconut milk
1 tsp vanilla extract
1 tsp coconut extract
3/4 cup sweetened shredded coconut
For the Pineapple Glaze:
1 cup powdered sugar
2 tbsp pineapple juice
1 tsp coconut milk (optional)
Instructions
1. Preheat oven to 325°F (163°C). Grease and flour a loaf or bundt pan.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Add eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk flour, baking powder, and salt.
5. Alternate adding dry ingredients and coconut milk into the batter.
6. Mix in vanilla extract and coconut extract.
7. Fold in crushed pineapple and shredded coconut gently.
8. Pour batter into prepared pan and smooth the top.
9. Bake for 60–70 minutes until a toothpick inserted comes out clean.
10. Cool cake for 15 minutes before removing from pan.
11. Whisk glaze ingredients together and drizzle over cooled cake.
Notes
Drain pineapple well to avoid excess moisture.
Toast shredded coconut for deeper flavor.
Store tightly covered at room temperature for up to 3 days.
Delicious served chilled or lightly warmed.
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 31g
- Sodium: 180mg
- Fat: 23g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg