Pineapple Coconut Pound Cake – A Buttery Tropical Classic with Island Flavor

Why You’ll Love This Recipe

This Pineapple Coconut Pound Cake is everything a homemade dessert should be: rich, moist, and deeply comforting, with a bright tropical twist. The buttery density of a classic pound cake pairs beautifully with the natural sweetness of pineapple and the gentle nuttiness of coconut. Each slice feels indulgent without being heavy, making it perfect for both everyday baking and special occasions.

What I appreciate most about this recipe is its balance. The pineapple adds moisture and freshness, while the coconut brings warmth and depth without overpowering the cake. I tested this cake with both fresh and canned pineapple, and the canned crushed pineapple delivered the most consistent results and tenderness. This cake also keeps well, meaning you can enjoy it over several days without losing quality. Whether served plain, lightly glazed, or with a dollop of whipped cream, this cake delivers reliable, bakery-style results from a simple home recipe.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Butter forms the foundation of this pound cake, providing richness, structure, and that unmistakable melt-in-the-mouth texture. Always use softened butter for proper creaming.

Granulated sugar sweetens the cake while helping incorporate air during mixing, which contributes to a tender crumb.

Eggs add structure, moisture, and stability. Bringing them to room temperature ensures smoother incorporation.

All-purpose flour provides the classic dense yet soft crumb expected from a pound cake without making it heavy.

Baking powder gives the cake just enough lift while maintaining its signature richness.

Salt balances sweetness and enhances the overall flavor profile.

Crushed pineapple adds moisture, sweetness, and a subtle tang. Make sure it is well-drained to avoid excess liquid.

Unsweetened shredded coconut delivers a gentle coconut flavor and pleasant texture throughout the cake.

Milk helps loosen the batter and ensures even baking. I tested this with whole milk, but coconut milk also works beautifully.

Vanilla extract rounds out the flavors and complements both pineapple and coconut.

Directions

Begin by preheating your oven to 170°C (340°F). Grease and line a loaf or bundt pan, ensuring all corners are well coated.

Cream the butter and sugar together until pale and fluffy. This step is essential, as it creates air pockets that improve texture. Add the eggs one at a time, mixing well after each addition to maintain a smooth batter.

In a separate bowl, whisk together the flour, baking powder, and salt. Add the dry ingredients to the butter mixture gradually, alternating with the milk. Mix gently to avoid overworking the batter.

Fold in the drained pineapple, shredded coconut, and vanilla extract until evenly distributed. The batter should be thick but spreadable.

Transfer the batter into the prepared pan and smooth the surface. Bake for 60–70 minutes, or until a skewer inserted into the center comes out clean.

Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.

 3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results

Servings and timing

This recipe yields approximately 10 slices.
Preparation time is about 20 minutes, with a baking time of 60–70 minutes. Allow additional cooling time before slicing for best results.

Storage/reheating

Store the cake in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to five days. To reheat, warm individual slices gently in the microwave for a few seconds.

Variations and Customizations

This Pineapple Coconut Pound Cake is highly adaptable. For a brighter citrus note, add lemon or lime zest to the batter. A light pineapple glaze made with powdered sugar and pineapple juice can enhance sweetness without overwhelming the cake.

If you prefer added texture, toasted coconut can replace regular shredded coconut. For a more dessert-forward version, fold in white chocolate chips or drizzle melted chocolate over the cooled cake.

You can also bake this recipe as mini loaves for gifting or portion control. I tested this with almond milk for a dairy-light option, and the texture remained moist and tender. This flexibility makes it a dependable base recipe you can personalize easily.

FAQs

Can I use fresh pineapple instead of canned?

Yes, but it must be finely crushed and well-drained to prevent excess moisture.

Does this cake freeze well?

Yes, wrap tightly and freeze for up to two months.

Can I make this in a bundt pan?

Absolutely. Just adjust baking time slightly and check for doneness.

Is sweetened coconut acceptable?

Yes, but reduce sugar slightly to balance sweetness.

Can I add nuts?

Chopped macadamia nuts or walnuts work well.

Why is my cake dense?

Overmixing or excess moisture can cause heaviness.

Can I use coconut oil instead of butter?

Butter is recommended for best flavor and texture.

How do I keep the cake moist?

Properly draining pineapple and not overbaking are key.

Can I make this gluten-free?

A quality gluten-free flour blend can be used with good results.

Should I refrigerate leftovers?

Only if storing longer than three days.

Conclusion

Pineapple Coconut Pound Cake is a timeless recipe with tropical charm and dependable results. Its rich crumb, balanced sweetness, and subtle fruitiness make it a cake you will return to often. Whether enjoyed plain or customized, it is a reliable addition to any baking repertoire.

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