Best Pineapple Coconut Pound Cake Recipes

Pineapple Coconut Pound Cake image

Provided by Susan Stump

Categories Cakes

Time 1h20m

Number Of Ingredients 15

2 1/2 c ap flour
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter, room temperature
2 c sugar
4 eggs
8 oz vanilla yogurt
1/4 c crushed pineapple, drained
1 tsp coconut extract
1/2 tsp vanilla extract
GLAZE
2 tsp pineapple juice
1/2 c confectioners' sugar
GARNISH
1/4 c shredded coconut

Steps:

1. Heat oven to 325 degrees. Grease a 12 cup bundt pan. Lightly flour and tap out excess.
2. Whisk flour, baking soda and salt together in a medium bowl.
3. Beat butter and sugar until light and fluffy, about 3 minutes.Beat in eggs one at a time, beating well after each addition.
4. Mix yogurt with pineapples in a small bowl.
5. Beat flour mixture into butter mixture, low speed, in 3 additions alternating with yogurt mixture, starting and ending with flour. Add coconut extract and vanilla and continue to beat for 3 minutes.
6. Pour into prepared bundt pan. Bake for 60 mins at 325 or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool for 15 mins. Then turn out cake on the wire rack to cool completely.
7. Whisk together pineapple juice and confectioners sugar and drizzle over cooled cake. sprinkle coconut over glaze.
8. Options: You could also add 1 tsp.lime rind to batter and make the glaze using lime juice instead of pineapple to give it a pina colada flavor.

Pineapple-Coconut Pound Cake image

Provided by Pat Duran

Time 1h25m

Number Of Ingredients 9

1 1/2 c shredded coconut
1/2 c butter, room temperature
1 1/2 c all purpose flour
1/2 tsp baking soda
1/4 tsp salt
1 c granulated sugar
3 large eggs,room temperature
1 c dairy sour cream
20 oz can pineapple tidbits, drained and patted very dry

Steps:

1. Heat oven to 350^. Spread coconut on a pan to toast in oven for about 6 minutes- tossing around after 3 minutes.Set aside. Turn oven to 325 degrees. Spray a 9X5-inch loaf pan generously with non stick cooking spray- Sprinkle just a bit of coconut on the bottom, set aside.
2. In a medium mixing bowl mix the flour,baking soda and salt; set aside. In your large mixer bowl cream butter and sugar until fluffy and light. Add eggs ,beating well after each addition. Reduce speed to low and add flour mixture alternately with the sour cream- ending with flour mixture.
3. Mix just to combine(do not over beat) Fold in pineapple (squeezed dry), and the coconut. Spoon into the prepared pan. Sprinkle top with remaining coconut. Batter will fill the pan -but will not overflow when baked.
4. Bake for 65-70 minutes. Check after 45 minutes,Cover pan 1/2 way through baking time). Remove to rack to cool for 15 minutes before removing from pan to cool completely. Store covered at room temperature.