Pineapple Coconut Pound Cake is a delightful treat that brings the taste of the tropics right to your kitchen. This moist cake is filled with the sweet flavors of pineapple and coconut, making it perfect for any occasion. Whether you’re celebrating with family or just want a delicious dessert, this cake is sure to impress!
Why Make This Recipe
Making Pineapple Coconut Pound Cake is a great way to enjoy a sweet, homemade dessert without too much fuss. It’s simple to prepare and requires easy-to-find ingredients. This recipe also gives you a chance to use crushed pineapple and shredded coconut, which add a wonderful tropical flair. Plus, it’s perfect for sharing with friends and family during gatherings or just as a weekend treat.
How to Make Pineapple Coconut Pound Cake
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 tsp vanilla extract
- 1/2 tsp salt
Directions:
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla, crushed pineapple, and shredded coconut.
- Gradually add the flour mixture to the wet mixture, mixing until just combined.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
How to Serve Pineapple Coconut Pound Cake
You can serve this cake plain or add a dusting of powdered sugar on top for a simple touch. It pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. Enjoy it with a nice cup of coffee or tea for a relaxing afternoon treat!
How to Store Pineapple Coconut Pound Cake
To keep your cake fresh, store it in an airtight container at room temperature. It can last for up to 3 days this way. If you want to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and aluminum foil, and it will stay good for up to 3 months in the freezer.
Tips to Make Pineapple Coconut Pound Cake
- Make sure your butter is softened to room temperature for easy creaming with the sugar.
- Don’t over-mix the batter after adding the flour; this helps keep your cake light and fluffy.
- If you want an extra boost of coconut flavor, try toasting the shredded coconut before adding it to the batter.
Variation
You can customize this cake by adding nuts like walnuts or pecans. For a chocolate twist, consider adding chocolate chips for a unique flavor combination!
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple, just make sure to finely chop and drain it well before adding it to the batter.
2. What if I don’t have a bundt pan?
You can use any cake pan you have, just adjust the baking time. A 9×13 inch pan works well, and it will likely need less time in the oven.
3. Can I make this cake ahead of time?
Absolutely! This cake stays moist and flavorful for a few days, so it’s perfect for making ahead of time for parties or gatherings.
