Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a delightful dessert that brings tropical flavors to your table. This cake combines the sweetness of pineapple with the rich texture of coconut, making it perfect for any occasion, from casual gatherings to festive celebrations. Its moist crumb and luscious taste will impress your guests, while its simplicity ensures you can whip it up with ease.

Why You’ll Love This Recipe

• Delicious Flavor: The combination of pineapple and coconut creates a refreshing and unique taste that stands out.
• Easy to Make: With straightforward steps, even beginner bakers can master this recipe.
• Versatile Occasions: This cake is suitable for birthdays, picnics, or just a cozy afternoon tea.
• Moist Texture: The use of cream cheese and crushed pineapple results in an incredibly moist pound cake.
• Optional Glaze: Add a sweet coconut glaze for an extra touch of indulgence.

Tools and Preparation

To create your Pineapple Coconut Pound Cake, you’ll need some essential tools to ensure the process goes smoothly.

Essential Tools and Equipment

• Bundt pan or loaf pans
• Mixing bowls
• Electric mixer
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Bundt pan or loaf pans: These provide the right shape for the cake, ensuring even baking and an attractive presentation.
• Electric mixer: Saves time and effort when creaming butter and sugar, resulting in a fluffy batter.
• Whisk: Essential for combining dry ingredients thoroughly, ensuring an even texture throughout the cake.

Ingredients

For the Cake:

• 1 cup (226g) unsalted butter, softened
• 1 (8 oz / 226g) block cream cheese, softened
• 2 cups (500g) granulated sugar
• 6 large eggs, room temp
• 2 tsp vanilla extract
• 1 tsp coconut extract, optional but enhances flavor
• 3 cups (375g) all-purpose flour
• 1 tsp baking powder
• 1 tsp salt
• 1 cup (240ml) crushed pineapple, well-drained
• 1 cup (60g) sweetened shredded coconut

Optional Coconut Glaze:

• 1 cup (120g) powdered sugar
• 2-3 tbsp coconut milk or regular milk
• 1 tsp vanilla or coconut extract
• Extra shredded coconut for garnish

How to Make Pineapple Coconut Pound Cake

Step 1: Preheat the Oven

Preheat your oven to 325F (163C). Greasing and flouring your bundt pan or loaf pans will help prevent sticking.

Step 2: Cream Butter & Cream Cheese

In a large bowl, beat together the softened butter and cream cheese until smooth and fluffy. This should take about 2-3 minutes. Gradually add the granulated sugar while continuing to mix until light and airy—approximately another 3-5 minutes.

Step 3: Add Eggs & Extracts

Add each egg one at a time into the mixture, mixing well after each addition. Stir in both the vanilla extract and optional coconut extract to enhance the flavor profile.

Step 4: Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures that all dry ingredients are evenly distributed before combining them with the wet ingredients.

Step 5: Combine

Gradually incorporate the dry ingredients into your wet batter. Mix until combined but be careful not to over-mix. Gently fold in the well-drained crushed pineapple and shredded coconut until evenly dispersed throughout the batter.

Step 6: Bake

Pour your cake batter into the prepared bundt or loaf pans. Smooth out the top with a spatula. Bake in your preheated oven for 80-90 minutes or until a toothpick inserted into the center comes out clean. Allow it to cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.

Optional Coconut Glaze:

For an added touch, whisk together powdered sugar, coconut milk, and either vanilla or coconut extract until smooth. Drizzle this glaze over your cooled cake and sprinkle extra shredded coconut on top for garnish.

How to Serve Pineapple Coconut Pound Cake

Serving Pineapple Coconut Pound Cake can elevate any gathering or simply treat yourself to a delightful dessert. This cake pairs wonderfully with various accompaniments that enhance its tropical flavors.

With Fresh Fruit

• Sliced Strawberries: Fresh strawberries add a sweet and slightly tart contrast to the rich cake.
• Mango Chunks: Juicy mango pieces bring an extra tropical vibe, complementing the coconut and pineapple.

With Whipped Cream

• Sweetened Whipped Cream: A dollop of sweetened whipped cream adds a light and airy texture that balances the dense cake.
• Coconut Whipped Cream: For a more cohesive flavor, use coconut whipped cream to enhance the tropical essence.

With Ice Cream

• Vanilla Ice Cream: The classic pairing of vanilla ice cream provides a creamy contrast that melts beautifully on warm slices.
• Coconut Ice Cream: Elevate the coconut flavor by serving it with a scoop of creamy coconut ice cream.

As a Breakfast Treat

• Toasted with Butter: Enjoy warm slices toasted with butter for a decadent breakfast option.
• Accompanied by Coffee: Pairing with your favorite coffee enhances the flavors and makes for a delightful morning or afternoon snack.

How to Perfect Pineapple Coconut Pound Cake

Perfecting your Pineapple Coconut Pound Cake is key to achieving that irresistible moistness and flavor. Follow these tips for the best results.

• Use Room Temperature Ingredients: Ensure butter, cream cheese, and eggs are at room temperature for better mixing and texture.
• Drain Pineapple Well: Properly drain crushed pineapple to avoid excess moisture in the batter, which can lead to a soggy cake.
• Don’t Overmix Batter: Gently combine wet and dry ingredients to prevent gluten development, keeping your cake tender.
• Check Oven Temperature: Use an oven thermometer to ensure your oven is at the correct temperature for even baking.
• Cool in Pan Briefly: Allowing the cake to cool in the pan for about 15 minutes helps it hold its shape when turned out onto a wire rack.

Best Side Dishes for Pineapple Coconut Pound Cake

Pairing side dishes with Pineapple Coconut Pound Cake can enhance your dessert experience. Here are some great options:

1. Tropical Fruit Salad: A refreshing mix of seasonal fruits like kiwi, papaya, and pineapple enhances the tropical theme.
2. Coconut Rice Pudding: Creamy coconut rice pudding adds another layer of richness and complements the cake beautifully.
3. Chilled Citrus Sorbet: A light citrus sorbet provides a refreshing palate cleanser between bites of sweet cake.
4. Chocolate Fondue: Dip pieces of pound cake into chocolate fondue for an indulgent treat that combines flavors well.
5. Citrus Salad with Mint: A salad made with oranges and mint leaves offers brightness and freshness alongside the dense cake.
6. Lemon Bars: The zesty flavor of lemon bars contrasts nicely with the sweetness of the pound cake, creating balance on your dessert plate.

Common Mistakes to Avoid

Baking can be tricky, and avoiding common mistakes is essential for a perfect Pineapple Coconut Pound Cake.

• Skipping the Room Temperature Ingredients: Ensure your butter and cream cheese are at room temperature for a smooth batter. Cold ingredients can result in a dense cake.
• Not Draining Pineapple Properly: Excess moisture from the pineapple can make the cake soggy. Always drain the crushed pineapple well before adding it to the batter.
• Overmixing the Batter: Mix just until combined when adding dry ingredients to prevent a tough texture. Overmixing activates gluten, leading to a dense cake.
• Incorrect Baking Time: Ovens vary, so check your cake earlier than suggested. A toothpick should come out clean, indicating it’s done.
• Ignoring Cooling Instructions: Letting the cake cool in the pan for too long can lead to sogginess. Cool it only for 15 minutes before transferring it to a wire rack.

Storage & Reheating Instructions

Refrigerator Storage

• • Duration: Store in an airtight container for up to 5 days.
• • Container: Use a covered cake dome or plastic wrap to maintain moisture.

Freezing Pineapple Coconut Pound Cake

• • Duration: Freeze for up to 3 months.
• • Container: Wrap tightly in plastic wrap and then foil or use a freezer-safe bag.

Reheating Pineapple Coconut Pound Cake

• Oven: Preheat to 350°F (175°C) and bake for about 10-15 minutes until warmed through.
• Microwave: Heat on medium power for 20-30 seconds; be careful not to overheat as it may dry out.
• Stovetop: Place slices in a skillet on low heat, covering with a lid for about 5 minutes until warmed.

Frequently Asked Questions

Here are some common questions about making a Pineapple Coconut Pound Cake.

Can I use fresh pineapple instead of canned?

Yes, but you’ll need to finely chop and drain fresh pineapple thoroughly before using it in your recipe.

How do I make my pound cake more coconut-flavored?

Add extra coconut extract or increase the amount of shredded coconut in your batter for a stronger coconut flavor.

What can I substitute for cream cheese?

You can substitute cream cheese with Greek yogurt or mascarpone cheese if you prefer a lighter version.

Why did my cake sink in the middle?

A sinking cake is often caused by underbaking or adding too much moisture. Ensure proper baking time and drainage of wet ingredients.

Final Thoughts

This delightful Pineapple Coconut Pound Cake is not just delicious; it’s also versatile! You can customize it by adding nuts or swapping flavors. Whether enjoyed as dessert or with afternoon tea, this cake is sure to impress. Try making it today!