Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a delightful treat that combines the tropical flavors of pineapple and coconut in a moist, rich pound cake. This recipe is perfect for various occasions, from casual afternoon tea to festive celebrations. The unique blend of ingredients creates a cake that not only tastes amazing but also has a beautiful appearance. With its simple preparation and delicious flavor, this cake will surely become a favorite at your gatherings!

Why You’ll Love This Recipe

• Tropical Flavor Explosion: The combination of pineapple and coconut delivers a refreshing taste that transports you to a sunny paradise.
• Easy to Make: With straightforward steps, even novice bakers can create this impressive dessert with ease.
• Versatile Occasions: Perfect for birthday parties, holiday gatherings, or as a sweet treat for any day of the week.
• Moist and Rich Texture: Thanks to cream cheese and butter, this pound cake offers a soft and moist crumb that melts in your mouth.
• Customizable Topping: Add the optional coconut glaze or enjoy it plain; the choice is yours!

Tools and Preparation

To successfully create this delicious Pineapple Coconut Pound Cake, gather some essential tools that will aid in the baking process.

Essential Tools and Equipment

• Bundt pan or loaf pans
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Whisk
• Rubber spatula

Importance of Each Tool

• Bundt pan or loaf pans: These provide the ideal shape for even baking and easy release of your cake.
• Mixing bowls: Essential for combining ingredients efficiently without making a mess.
• Hand mixer or stand mixer: Makes creaming butter and mixing batter quick and effortless.

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
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) crushed pineapple, well-drained
• 1 cup (60g) sweetened shredded coconut

Optional Coconut Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp coconut milk or regular milk
• 1 tsp vanilla or coconut extract
• Extra shredded coconut for garnish

How to Make Pineapple Coconut Pound Cake

Step 1: Prep Oven & Pan

Preheat your oven to 325F (163C). Grease and flour your bundt pan or two loaf pans to ensure easy removal after baking.

Step 2: Cream Butter & Cream Cheese

In a large bowl, beat together the softened butter and cream cheese until smooth and fluffy. This should take about 2-3 minutes. Gradually add in the granulated sugar while continuing to mix for another 3-5 minutes until the mixture is light and airy.

Step 3: Add Eggs & Extracts

Add the eggs one at a time into the mixture, ensuring each egg is well incorporated before adding the next. Stir in both vanilla extract and optional coconut extract until combined.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to ensure even distribution of dry ingredients.

Step 5: Mix Wet & Dry Ingredients

Gradually add the dry ingredient mixture into the wet batter. Mix until just combined; be careful not to overmix. Gently fold in the drained crushed pineapple and shredded coconut using a rubber spatula.

Step 6: Bake

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

Optional Coconut Glaze:

For an extra touch of sweetness, whisk together powdered sugar with coconut milk (or regular milk) and vanilla/coconut extract until smooth. Drizzle over cooled cake and sprinkle with extra shredded coconut if desired. Enjoy your delicious Pineapple Coconut Pound Cake!

How to Serve Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a delightful dessert that shines at any gathering. Its tropical flavors and moist texture make it a hit for both casual and formal occasions. Here are some serving suggestions to elevate your cake experience.

With Fresh Fruit

• Tropical Fruit Salad: Pair the cake with a vibrant mix of fresh fruits like mango, kiwi, and strawberries for a refreshing balance.
• Grilled Pineapple Slices: Enhance the pineapple flavor by grilling slices of fresh pineapple until caramelized.

With Whipped Cream

• Classic Whipped Cream: Serve generous dollops of lightly sweetened whipped cream on top for a creamy contrast.
• Coconut Whipped Cream: For an extra coconut kick, whip coconut cream with a hint of sugar and vanilla.

As Part of a Dessert Platter

• Mini Desserts: Slice the cake into smaller portions and accompany it with bite-sized desserts like brownies or macarons.
• Cheese Board: Include the cake on a cheese platter with soft cheeses like brie and tangy blue cheese for an intriguing flavor combination.

How to Perfect Pineapple Coconut Pound Cake

To ensure your Pineapple Coconut Pound Cake turns out perfectly every time, consider these helpful tips.

• Use Room Temperature Ingredients: Ensure that your butter, cream cheese, and eggs are at room temperature for better mixing and texture.
• Do Not Overmix: Mix just until combined when adding dry ingredients to prevent a dense texture.
• Drain Pineapple Well: Squeeze out excess moisture from crushed pineapple to avoid a soggy cake.
• Check Oven Temperature: Use an oven thermometer to confirm your oven is baking at the correct temperature for even cooking.

Best Side Dishes for Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake pairs wonderfully with various side dishes that complement its flavors. Consider these options when planning your meal.

1. Coconut Rice: This dish enhances the tropical theme, made with jasmine rice cooked in coconut milk for added flavor.
2. Tropical Salad: A light salad featuring mixed greens, mangoes, and a citrus vinaigrette balances the sweetness of the cake.
3. Vanilla Ice Cream: A scoop of creamy vanilla ice cream provides a classic pairing that contrasts beautifully with the cake’s texture.
4. Coconut Yogurt Parfait: Layer coconut yogurt with granola and fresh fruit for a fun twist on dessert.
5. Lemon Sorbet: The tartness of lemon sorbet refreshes the palate after enjoying a slice of pound cake.
6. Chocolate Fondue: Dip pieces of the cake into warm chocolate for an indulgent dessert experience.

Common Mistakes to Avoid

Baking the perfect Pineapple Coconut Pound Cake can be tricky. Here are some common mistakes to steer clear of.

• Skipping ingredient measurements: Not measuring ingredients accurately can lead to inconsistencies in your cake’s texture and flavor. Always use a kitchen scale or measuring cups for precision.
• Using cold eggs: Cold eggs can affect the batter’s emulsification, leading to a dense cake. Remember to bring your eggs to room temperature before mixing them in.
• Overmixing the batter: Mixing the batter too much after adding flour can result in a tough cake. Mix until just combined for a light and fluffy texture.
• Neglecting to grease the pan: Failing to properly grease and flour your bundt or loaf pans can cause the cake to stick. Take the time to ensure your pan is well-prepared for easy release.
• Not checking doneness: Relying solely on baking times can be misleading. Use a toothpick inserted into the center; it should come out clean when your cake is done.
• Ignoring cooling time: Removing the cake from its pan too soon can lead to breakage. Allow it to cool for at least 15 minutes before transferring it to a wire rack.

Refrigerator Storage

• Store your Pineapple Coconut Pound Cake in an airtight container.
• It will last up to 5 days in the refrigerator.
• Make sure it’s completely cooled before wrapping it up to prevent moisture buildup.

Freezing Pineapple Coconut Pound Cake

• Wrap slices or whole cakes tightly in plastic wrap and then foil.
• The cake can be frozen for up to 3 months.
• Label with the date so you know when to use it by.

Reheating Pineapple Coconut Pound Cake

• Oven: Preheat oven to 350°F (175°C) and warm for about 10-15 minutes.
• Microwave: Heat individual slices on medium power for about 20-30 seconds.
• Stovetop: Place a slice in a skillet over low heat, cover, and warm for about 5 minutes.

Frequently Asked Questions

Can I make Pineapple Coconut Pound Cake ahead of time?

Yes, you can prepare this cake ahead of time. It stores well in both the refrigerator and freezer, making it convenient for special occasions.

What variations can I try with this recipe?

You can customize your Pineapple Coconut Pound Cake by adding nuts, different extracts, or even swapping pineapple for other fruits like mango or peach.

How do I prevent my cake from sticking?

Ensure you thoroughly grease and flour your pan before pouring in the batter. This step is crucial for easy release after baking.

Can I use fresh pineapple instead of canned?

Yes! If using fresh pineapple, make sure it’s finely chopped and well-drained before adding it to the batter. This helps maintain texture without excess moisture.

Final Thoughts

Pineapple Coconut Pound Cake is not only delicious but also versatile. Its tropical flavors make it perfect for any occasion, from summer barbecues to cozy gatherings. Feel free to customize it with different fruits or toppings, making it truly your own! Give this delightful recipe a try—the results are bound to impress!

Print

Pineapple Coconut Pound Cake

Print Recipe

Pin Recipe

Pineapple Coconut Pound Cake is a tropical delight that brings sunshine to any gathering. This moist and rich cake combines the sweet, tangy flavor of crushed pineapple with the creamy sweetness of coconut, creating a dessert that’s both visually stunning and irresistibly delicious. Perfect for celebrations or simply enjoying on a sunny afternoon, this cake is easy to make, even for novice bakers. The addition of cream cheese ensures a soft, melt-in-your-mouth texture, while optional coconut glaze adds an extra layer of sweetness. Whether served plain or dressed up with toppings, this cake is sure to become a favorite.

• Total Time: 1 hour 50 minutes
• Yield: About 12 servings 1x

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• 1 (8 oz) block cream cheese, softened
• 2 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 cup crushed pineapple, well-drained
• 1 cup sweetened shredded coconut

Instructions

1. Preheat oven to 325F (163C). Grease and flour bundt or loaf pans.
2. Beat softened butter and cream cheese until smooth. Gradually add sugar and mix until light and fluffy.
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 combine with the wet ingredients without overmixing.
5. Gently fold in drained pineapple and shredded coconut.
6. Pour batter into prepared pan(s) and smooth the top. Bake for 80-90 minutes until a toothpick comes out clean. Cool before serving.

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

Nutrition

• Serving Size: 1 slice (60g)
• Calories: 310
• Sugar: 24g
• Sodium: 200mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 85mg

Keywords: For added flavor, consider incorporating chopped nuts or using fresh pineapple instead of canned. Ensure all ingredients are at room temperature for better mixing.