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