Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a delightful dessert that brings together the tropical flavors of pineapple and coconut in a moist, rich cake. This recipe is perfect for gatherings, celebrations, or simply enjoying with your afternoon tea. The combination of cream cheese and butter creates a luscious texture, while the crushed pineapple and shredded coconut add bursts of flavor throughout. Whether you’re baking for a special occasion or just indulging yourself, this cake is sure to impress.

Why You’ll Love This Recipe

• Delicious Flavor: The blend of pineapple and coconut gives this cake an irresistible tropical taste.
• Easy to Make: With simple steps, even beginner bakers can achieve great results.
• Versatile Treat: Perfect for birthday parties, potlucks, or just a cozy family dessert.
• Moist Texture: Cream cheese keeps the cake moist without being overly dense.
• Optional Glaze: Elevate your cake with an easy-to-make coconut glaze for added sweetness.

Tools and Preparation

To make Pineapple Coconut Pound Cake successfully, you’ll need some essential kitchen tools. Having the right equipment makes the process smoother and ensures perfect results.

Essential Tools and Equipment

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

Importance of Each Tool

• Bundt pan or loaf pans: These provide the right shape for even baking and help create a beautiful presentation.
• Electric mixer: Ensures that your butter and cream cheese are mixed smoothly and quickly for the best texture.
• Whisk: Great for mixing dry ingredients thoroughly, ensuring an even distribution throughout the batter.

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: Preheat the Oven

Preheat your oven to 325F (163C). This ensures that your cake bakes evenly from the start.

Step 2: Prepare the Pan

Grease and flour a bundt pan or two loaf pans. This helps prevent sticking when you remove the cake.

Step 3: Cream Butter & Cream Cheese

In a large bowl, beat together unsalted butter and cream cheese until smooth and fluffy. This should take about 2-3 minutes. Gradually add granulated sugar and continue beating until light in color.

Step 4: Add Eggs & Extracts

Add eggs one at a time to the mixture, mixing well after each addition. Stir in both vanilla and coconut extracts to enhance flavor.

Step 5: Mix Dry Ingredients

In another bowl, whisk together all-purpose flour, baking powder, and salt until combined. This helps distribute the leavening agents evenly throughout the batter.

Step 6: Combine Mixtures

Gradually add your dry ingredients into the wet batter. Use a spatula to fold in drained pineapple and shredded coconut gently until just combined.

Step 7: Bake

Pour your batter into the prepared pan(s) and smooth out the top with a spatula. Bake in preheated oven for about 80-90 minutes or until a toothpick inserted comes out clean. Allow it to cool in the pan for 15 minutes before transferring it to a wire rack.

Optional Coconut Glaze:

While your cake cools, whisk together powdered sugar with milk and extract until smooth. Drizzle over cooled cake; sprinkle additional shredded coconut on top as desired. Enjoy your delicious Pineapple Coconut Pound Cake!

How to Serve Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a delightful treat that can be enjoyed in various ways. Whether you’re serving it at a gathering or enjoying a slice at home, these serving suggestions will elevate your experience.

With Fresh Fruit

• Tropical Fruit Salad: Pair slices of the cake with a mix of tropical fruits like mango, kiwi, and berries for a refreshing contrast.
• Sliced Strawberries: Fresh strawberries add a vibrant color and sweetness that complements the cake’s flavors.

With Whipped Cream

• Lightly Sweetened Whipped Cream: A dollop of whipped cream adds a rich texture that pairs beautifully with the moist cake.
• Coconut Whipped Cream: For a tropical twist, use coconut-flavored whipped cream to enhance the coconut notes in the cake.

As a Dessert Sandwich

• Cake Sandwich: Place a layer of whipped cream and fresh fruit between two slices for a delicious dessert sandwich that’s fun to eat.

With Coffee or Tea

• Brewed Coffee: Enjoying this cake with a cup of coffee can balance the sweetness, making for a perfect afternoon treat.
• Herbal Tea: A light herbal tea can enhance the tropical flavors without overpowering them.

How to Perfect Pineapple Coconut Pound Cake

Creating the perfect Pineapple Coconut Pound Cake involves attention to detail. Here are some tips to ensure your cake turns out delicious every time.

• Use Room Temperature Ingredients: Ensuring that butter, cream cheese, and eggs are at room temperature helps achieve a smoother batter.
• Measure Flour Correctly: Spoon flour into your measuring cup and level it off to avoid adding too much flour, which can make the cake dense.
• Drain Pineapple Well: Make sure to drain the crushed pineapple thoroughly to prevent excess moisture from affecting the cake’s texture.
• Don’t Overmix Batter: Gently fold in dry ingredients and add-ins to maintain a light and fluffy texture. Overmixing can lead to a tough cake.
• Check for Doneness Early: Start checking the cake about five minutes before the suggested bake time to avoid overbaking.

Best Side Dishes for Pineapple Coconut Pound Cake

Pairing side dishes with Pineapple Coconut Pound Cake enhances its tropical flavor and makes for an enjoyable meal. Here are some great options:

1. Fresh Fruit Salad: A colorful mix of seasonal fruits adds brightness and freshness alongside your cake.
2. Coconut Rice: This lightly sweetened coconut rice complements the flavors of the pound cake wonderfully.
3. Grilled Peaches: Grilling peaches enhances their sweetness and adds caramelization, making them an excellent pairing with the cake.
4. Vanilla Ice Cream: The creamy texture of vanilla ice cream contrasts beautifully with the moistness of the pound cake.
5. Tropical Sorbet: Consider serving mango or pineapple sorbet for a refreshing complement that echoes tropical vibes.
6. Yogurt Parfait: Layer yogurt with granola and fresh fruit for a delightful side that balances richness with tangy flavors.

Common Mistakes to Avoid

Baking a Pineapple Coconut Pound Cake can be delightful, but it’s easy to make mistakes. Here are some common pitfalls:

• Using Cold Ingredients: Make sure all your ingredients, especially eggs and cream cheese, are at room temperature. This helps the batter mix more evenly and results in a better texture.

• Not Measuring Flour Correctly: Overpacking flour can lead to a dense cake. Use the spoon and level method for accurate measuring.

• Skipping the Creaming Step: Don’t rush past creaming the butter and cream cheese with sugar. This step incorporates air, making your cake light and fluffy.

• Underbaking or Overbaking: Keep an eye on your cake as it bakes. Test doneness with a toothpick; it should come out clean when the cake is done.

• Neglecting to Fold Ingredients: When adding pineapple and coconut, fold gently to avoid deflating the batter. This preserves the cake’s lightness.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 5 days.
• Place parchment paper between layers if stacking slices to prevent sticking.

Freezing Pineapple Coconut Pound Cake

• Wrap tightly in plastic wrap and then foil for up to 3 months.
• Thaw in the refrigerator overnight before serving.

Reheating Pineapple Coconut Pound Cake

• Oven: Preheat to 350°F (175°C) and warm for about 10 minutes for best texture.
• Microwave: Heat individual slices on medium power for 15-20 seconds until warm.
• Stovetop: Place slices in a skillet over low heat, covering with a lid until warmed through.

Frequently Asked Questions

How do I enhance the flavor of my Pineapple Coconut Pound Cake?

Adding coconut extract is optional but recommended for extra coconut flavor. You can also use fresh pineapple puree for added freshness.

Can I substitute ingredients in this recipe?

Yes! You can swap out granulated sugar for brown sugar for a deeper flavor, or use gluten-free flour if desired.

How do I know when my Pineapple Coconut Pound Cake is done?

The cake is ready when a toothpick inserted into the center comes out clean or with just a few crumbs attached.

What are some variations of Pineapple Coconut Pound Cake?

Consider adding chopped nuts like walnuts or macadamia nuts or mixing in other fruits such as mango for a tropical twist.

Can I make this recipe vegan?

You can try substituting vegan butter and cream cheese, along with using flax eggs instead of regular eggs for a plant-based version.

Final Thoughts

The Pineapple Coconut Pound Cake is not only delicious but also versatile. This delightful dessert can be customized with various toppings or flavors to suit your taste. Don’t hesitate to experiment with different fruits or extracts – it’s sure to impress anyone lucky enough to have a slice!

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Pineapple Coconut Pound Cake

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• Author: Aileen
• Total Time: 1 hour 50 minutes
• Yield: Serves about 12 slices 1x

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Description

Discover the delightful Pineapple Coconut Pound Cake, a perfect treat that captures the essence of tropical flavors. This moist and rich cake combines creamy butter and cream cheese with sweet crushed pineapple and shredded coconut, resulting in a luscious dessert that’s ideal for any gathering or cozy afternoon tea. Easy to make, this cake promises to impress guests while satisfying your sweet cravings. Elevate it further with a simple coconut glaze for an added touch of sweetness. Whether served at celebrations or enjoyed at home, every bite is a taste of paradise.

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Ingredients

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• 1 cup unsalted butter, softened
• 1 (8 oz) block cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs
• 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

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Instructions

1. Preheat the oven to 325°F (163°C) and grease/flour a bundt or loaf pan.
2. In a large bowl, beat together butter and cream cheese until smooth. Gradually add sugar and mix until light in color.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla and optional coconut extract.
4. In another bowl, whisk flour, baking powder, and salt together. Gradually add to the wet mixture.
5. Gently fold in drained pineapple and shredded coconut.
6. Pour batter into prepared pan(s) and bake for 80–90 minutes or until a toothpick comes out clean.
7. Cool in pan for 15 minutes before transferring to a wire rack.

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

Nutrition

• Serving Size: 1 slice (approximately 85g)
• Calories: 380
• Sugar: 30g
• Sodium: 220mg
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 44g
• Fiber: <1g
• Protein: 5g
• Cholesterol: 105mg