Pineapple Coconut Pound Cake 🍍🥥
A Tropical Twist on Classic Pound Cake!
This Pineapple Coconut Pound Cake is moist, buttery, and packed with tropical flavors—crushed pineapple and shredded coconut in every bite, topped with a sweet pineapple glaze. Perfect for brunch, tea time, or as a show-stopping dessert!
Why You’ll Love This Recipe
✔ Ultra-moist & tender – Thanks to sour cream and pineapple
✔ Bold tropical flavor – Coconut extract + real pineapple
✔ Beautiful presentation – Bundt cake shape makes it elegant
✔ Easy to make – Simple ingredients, no fancy techniques
Ingredients
For the Cake
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup sour cream
- 1 cup crushed pineapple, well-drained
- 1 cup sweetened shredded coconut
For the Pineapple Glaze
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- 1 tbsp coconut milk (or more pineapple juice)
Step-by-Step Instructions
1. Prep & Preheat
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan (or 2 loaf pans).
2. Make the Batter
- Whisk together flour, baking powder, and salt.
- In a separate bowl, beat butter + sugar until fluffy (~3 mins).
- Add eggs one at a time, then vanilla & coconut extracts.
- Mix in sour cream.
- Gradually add dry ingredients (don’t overmix).
- Fold in pineapple and coconut.
3. Bake
- Pour into prepared pan.
- Bake 60-70 mins until a toothpick comes out clean.
- Cool 10 mins in pan, then transfer to a wire rack.
4. Glaze & Serve
- Whisk glaze ingredients until smooth.
- Drizzle over cooled cake.
- Optional: Top with toasted coconut flakes.
Pro Tips
🍍 Drain pineapple well – Prevents a soggy cake.
🥥 Toast the coconut – For extra flavor, toast shredded coconut at 350°F for 5-7 mins.
🔪 Clean slices – Use a serrated knife to cut.
Serving Suggestions
☕ With iced tea or coffee for brunch
🍦 À la mode with vanilla ice cream
🍹 Pair with a piña colada cocktail
Storage
- Room temp: Covered for 3 days.
- Freeze: Wrap tightly for up to 2 months (glaze after thawing).
Nutritional Info (Per Slice)
| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Carbs | 55g |
| Protein | 4g |
| Sugar | 38g |
Final Thoughts
This Pineapple Coconut Pound Cake is a tropical vacation in every bite—perfect for summer gatherings or whenever you crave sunshine flavors!