Description
A tropical delight of buttery sweetness, fresh pineapple, and coconut in a moist pound cake, perfect for summer gatherings.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 tsp coconut extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup canned crushed pineapple, drained
- 1/2 cup coconut milk (or whole milk)
- 1/2 cup shredded sweetened coconut
- 1 cup powdered sugar
- 2 tbsp coconut rum (or pineapple juice)
- 1 tbsp milk or coconut milk
- Toasted coconut flakes (for garnish)
- Maraschino cherries (for garnish)
- Pineapple slices (for garnish)
Instructions
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- Cream the softened butter and granulated sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition.
- Incorporate the vanilla and coconut extract into the batter.
- Whisk together the flour, baking powder, and salt in a separate bowl.
- Gradually mix the dry ingredients with the wet, alternating with coconut milk.
- Fold in the drained crushed pineapple and shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60 to 70 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 to 15 minutes before transferring to a wire rack.
- Whisk together the powdered sugar, coconut rum (or pineapple juice), and milk to make the glaze.
- Drizzle the glaze over the cooled cake and garnish with toasted coconut flakes, maraschino cherries, and pineapple slices.
Notes
Make sure to drain the pineapple to prevent excess moisture in the batter. Use the toothpick test to check for doneness.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Caribbean
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 30g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg