Imagine a buttery, golden pound cake laced with sweet pineapple, tender coconut flakes, and a light tropical glaze. That’s this Pineapple Coconut Pound Cake—a slice of paradise you can bake in your own oven. Moist, flavorful, and delightfully dense, it’s the kind of dessert that works just as beautifully for a summer party as it does for a cozy winter pick-me-up.
Whether you’re a coconut lover, a pineapple enthusiast, or someone who just loves a good old-fashioned pound cake with a twist—this one’s for you.
Why I Love This Recipe
There’s something nostalgic and transportive about this cake. It smells like a beach vacation while it’s baking and tastes like pure sunshine on a fork. The sour cream keeps it extra moist, the pineapple adds brightness, and the coconut flakes bring the perfect bit of chew.
It’s easy to make, stunning to serve, and delicious enough to skip any frosting—though the optional glaze is absolutely worth it.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 ½ cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- ½ teaspoon coconut extract
- 1 cup crushed pineapple, drained (reserve the juice)
- ½ cup sour cream
- 1 cup sweetened shredded coconut
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons reserved pineapple juice or milk
- ¼ teaspoon coconut extract
- Sweetened shredded coconut 🥥 for garnish (optional)
Swaps and Notes
- No Sour Cream? Use full-fat plain Greek yogurt as a substitute.
- Extracts: Coconut extract boosts the tropical vibe, but you can omit it if needed.
- Bundt Pan Tip: A nonstick bundt pan greased thoroughly with butter and flour is key to releasing the cake cleanly.
- Glaze Tip: For a thicker glaze, use less liquid; for a thinner drizzle, add more pineapple juice.
Step-by-Step Instructions
🔸 Preheat and Prep
Preheat oven to 325°F (160°C). Generously grease and flour a 10-inch Bundt or tube pan.
🔸 Mix Dry Ingredients
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
🔸 Cream Butter and Sugar
In a large bowl, beat the butter and sugar until light and fluffy—about 4–5 minutes.
🔸 Add Eggs and Extracts
Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
🔸 Add Pineapple and Sour Cream
Stir in the drained crushed pineapple and sour cream until evenly incorporated.
🔸 Combine Wet and Dry
Gradually add the flour mixture, mixing just until combined.
🔸 Fold in Coconut
Gently fold in the shredded coconut.
🔸 Bake
Pour the batter into the prepared pan and smooth the top. Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted in the center comes out clean.
🔸 Cool and Glaze
Cool in the pan for 15 minutes, then turn out onto a wire rack. Once completely cool, whisk glaze ingredients together and drizzle over the cake. Garnish with shredded coconut if desired.
Tips for Success
- Drain Pineapple Well: Excess juice can throw off the moisture balance.
- Don’t Overmix: Once the flour is in, mix just until combined to avoid a dense cake.
- Cool Completely Before Glazing: This ensures your glaze sets perfectly instead of soaking in.
Serving Suggestions and Pairings
This pound cake is a treat on its own, but it also pairs beautifully with:
- A scoop of coconut or vanilla ice cream
- A chilled glass of Rainbow Sangria
- For a backyard BBQ or summer party, add a side of Easy Coconut Macaroons for extra tropical flair
Hosting a party? Create a dessert spread with:
- Easy Ice Cream Sandwich Cake
- Caramel Apple Pie Cookies
- Unicorn Poke Cake for a colorful surprise
Storage and Leftovers
- Room Temperature: Store covered for up to 4 days.
- Fridge: Keeps for 5–7 days in an airtight container.
- Freezer-Friendly: Freeze sliced or whole (unglazed) for up to 2 months. Thaw overnight in the fridge and glaze before serving.
More Recipes You’ll Love
Love this cake? You’ll swoon for these tropical and fruity treats:
- Easy Coconut Macaroons – Simple, chewy, and coconut-packed
- Rainbow Sangria – The perfect sipper with your cake
- Ice Cream Sandwich Cake – A no-bake hit for summer celebrations
Final Thoughts
This Pineapple Coconut Pound Cake brings everything you want in a dessert: texture, moisture, tropical flavor, and a beautiful presentation. It’s the perfect centerpiece for any gathering—or a “just because” treat that makes any day feel special.
Tried it? Tag @chefmaniac with your creations and let us know how it turned out! 🌴🍰🥥
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