Pineapple Coconut Pound Cake Recipe 


This Pineapple Pound Cake is so flavorful and very moist. A lot of people will like it!



– 3 sticks unsalted butter, softened (339g) – 3 cups white sugar (600g) – 5 large eggs, room temperature (if you are in a hurry, place in a bowl of warm water for 5 minutes) – 3 cups All Purpose Flour (not self-rising) (375g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt (3g) – 1 cup sour cream (242g) – 15.25 oz (or 20 oz) – 1 teaspoon vanilla extract (4g) – 2½ teaspoons coconut extract (10g) – 1 cup flaked, sweetened coconut (We used Baker's brand) (75g) – PINEAPPLE SIMPLE SYRUP GLAZE – ⅓ cup reserved pineapple juice from the drained pineapple. – ⅓ cup sugar (100g) SIMPLE WHITE GLAZE – 2 cup powdered sugar sifted – 3-4 Tablespoons milk Adjust amount as needed for desired consistency. – pinch of salt – 1 teaspoon coconut extract (4g)


Before baking at 350°F, flour and grease a bundt pan. Over a bowl, crush and strain pineapple. Use a fork to lightly press crushed pineapple in the strainer to release juice into the bowl. Sort pineapple and juice. Set aside.


Step 1

Mix all-purpose flour, baking powder, and salt in another bowl. Mix butter on medium speed until smooth. Add sugar slowly and mix on medium speed until fluffy.


Step 2

Add eggs. Mix sour cream, 1¼ cups drained crushed pineapple, coconut extract, and vanilla extract in a small bowl or measuring cup.


Step 3

Switch flour, sour cream, butter, sugar, and eggs on low speed. Start and finish with dry ingredients. I add flour three times and sour cream twice. Only mix until combined.


Step 4

Mix in coconut. Fill bundt pan with batter. Bake at 350 for 60–65 minutes. Bake times vary. Watch the cake near 1 hour and add time as needed. Clean or moist crumbs should come off toothpicks or skewers.


Step 5

Combine pineapple juice and white/granulated sugar. Microwave 1 minute. Hot mixture should dissolve sugar. If sugar crystals form on the spoon after stirring the heated mixture, microwave for a few seconds.


Step 6

Glaze cake top and sides with silicone pastry brush. Not all syrup is needed.


Step 7

Stir confectioners sugar, coconut extract, milk, and a pinch of salt in a small bowl until smooth. If too thick, add milk. Use more confectioners sugar if too thin.


Step 8

Pour over pineapple-glazed pound cake after cooling. Increase powdered sugar if the glaze is too thin. Add juice or milk if too thick.


Step 9

Ultimate Cookies and Cream Cake Recipe 


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