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Pineapple Coconut Pound Cake

A moist and tender dessert combining golden, caramelized pineapple and creamy coconut for a delightful tropical experience.
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Prep Time 20 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour provides the foundation
  • 1 teaspoon baking powder for that perfect rise
  • ½ teaspoon baking soda helps achieve the ideal texture
  • ½ teaspoon salt a pinch for balance
Wet Ingredients
  • 1 cup unsalted butter, softened adds richness
  • 2 cups granulated sugar for sweetness
  • 4 large eggs binds the cake together
  • 1 teaspoon vanilla extract for flavor depth
  • 1 cup crushed pineapple, drained juicy goodness
  • ½ cup shredded coconut, unsweetened tropical flair

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
  4. Incorporate the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and mix until well combined.
  5. Gradually add the dry mixture into the butter-sugar-egg mixture, alternating with the crushed pineapple.
  6. Gently fold in the shredded coconut with a spatula.
  7. Transfer the batter into a greased and floured 9x5-inch loaf pan.
Baking
  1. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow the cake to cool in the pan for about 15 minutes before removing it to a wire rack to cool completely.
  3. Slice and enjoy!

Notes

Ensure your butter is at room temperature and measure ingredients accurately. Store the cake in an airtight container for 3-4 days at room temperature or refrigerate for up to a week.