Description
This pound cake is incredibly moist, thanks to a blend of butter and pineapple, while coconut adds texture and depth. The result is a dense yet tender cake with a golden crust and a soft, flavorful interior. Whether you’re baking for a summer gathering, a brunch, or simply craving something indulgent, this cake is guaranteed to impress.
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ cup coconut milk
- 1 cup crushed pineapple (drained)
- ½ cup shredded coconut
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract (optional)
Optional Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or coconut milk
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan to ensure easy release.
In a large bowl, beat the softened butter and sugar together until light and fluffy. This step is key for a soft and airy texture.
Add the eggs one at a time, mixing well after each addition. This helps create a smooth and stable batter.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix until just combined.
Fold in the crushed pineapple, shredded coconut, vanilla extract, and coconut extract. Do not overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Notes
- Drain pineapple well to avoid excess moisture
- Do not overbake, as pound cake can dry out
- Let the cake cool completely before glazing
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
Nutrition
- Calories: 420 kcal
- Sodium: 180mg
- Protein: 5g