Hang onto your hats, folks, because this pineapple coconut pound cake is about to take your taste buds on a tropical vacation. Perfectly moist, bursting with flavor, and easier to make than you’d think, this cake is your next baking project.
Why This Recipe Works
- The combination of pineapple and coconut brings a tropical flair that’s irresistible.
- Using butter and sour cream ensures the cake is moist and rich.
- The simple glaze adds just the right amount of sweetness without overpowering the flavors.
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
Equipment Needed
- 10-inch bundt pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Rubber spatula
Instructions
Preheat and Prepare
Preheat your oven to 325°F and generously grease your bundt pan. This ensures your cake will release easily after baking. Tip: Use a pastry brush to evenly distribute the grease in all the nooks and crannies of the pan.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy, about 3-4 minutes. This step is crucial for creating the perfect pound cake texture.
Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next to avoid a curdled appearance.
Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture.
Fold in Pineapple and Coconut
Gently fold in the drained crushed pineapple and shredded coconut until just combined. Overmixing can lead to a dense cake, so be careful. Tip: Reserve a little coconut to sprinkle on top of the glaze for extra texture and presentation points.
Bake to Perfection
Pour the batter into the prepared bundt pan and bake for 60-70 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.
Tips and Tricks
For an even more tropical flavor, try toasting the coconut before adding it to the batter. This enhances its flavor and adds a slight crunch. If you’re short on time, you can use canned pineapple, but fresh pineapple will give a brighter, more vibrant taste. Always drain your pineapple well to prevent the batter from becoming too wet. For a decorative touch, drizzle the glaze in a zigzag pattern over the cooled cake and sprinkle with the reserved coconut.
Recipe Variations
- Add a cup of chopped macadamia nuts for a crunchy texture and rich flavor.
- Swap the vanilla extract for coconut extract to double down on the coconut flavor.
- For a lighter version, substitute half of the butter with applesauce and use low-fat sour cream.
Frequently Asked Questions
Can I use fresh pineapple instead of canned?
Absolutely! Fresh pineapple will give your cake a brighter, more vibrant flavor. Just make sure to crush it finely and drain any excess juice to keep the batter from becoming too wet.
How do I store the cake?
This cake keeps well at room temperature for up to 3 days when covered tightly. For longer storage, wrap it well and freeze for up to 3 months. Thaw overnight at room temperature before serving.
Can I make this cake gluten-free?
Yes, you can substitute the all-purpose flour with your favorite gluten-free flour blend. Just make sure it’s a 1:1 substitute blend for the best results.
Summary
This pineapple coconut pound cake is a moist, flavorful dessert that brings a taste of the tropics to your table. With simple ingredients and easy steps, it’s perfect for any occasion.
