Description
A moist and rich pound cake infused with tropical pineapple and coconut flavors, perfect for dessert or afternoon tea.
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup crushed pineapple, drained
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/4 cup pineapple juice
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a loaf or bundt pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and pineapple juice.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with milk.
- Fold in the crushed pineapple and shredded coconut.
- 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.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Drain the pineapple well to avoid excess moisture.
- Toast the coconut for extra flavor if desired.
- This cake stores well at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American