Description
A tropical-inspired pound cake that blends the flavors of coconut and pineapple for a moist, buttery dessert reminiscent of a piña colada—without any alcohol.
Ingredients
- 1 cup unsalted butter, softened
- 3 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- ¼ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp kosher salt
- ¾ cup sour cream
- 1 cup crushed pineapple, drained
- 2 tsp coconut extract
- 2 Tbsp milk
- 2 cups powdered sugar
- 1 tsp coconut extract (for glaze)
- 1 cup sweetened coconut, toasted
Instructions
- Preheat oven to 325°F. Grease and flour a 10–12‑cup bundt pan thoroughly.
- In a skillet over medium heat, toast coconut for 3–5 minutes until golden and fragrant, stirring frequently. Set aside.
- In a large bowl, beat butter until creamy. Add sugar and coconut extract; cream until fluffy.
- Beat in eggs one at a time, mixing well after each.
- In a separate bowl, whisk flour, baking soda, baking powder, and salt.
- Add dry ingredients and sour cream alternately to the butter mixture, beginning and ending with the flour mixture, mixing until just combined. Fold in drained pineapple.
- Pour batter into prepared pan and bake for 85–90 minutes, or until a toothpick inserted comes out clean.
- Let cake cool in pan for 15 minutes, then invert onto a wire rack and cool completely.
- Whisk milk, powdered sugar, and coconut extract until smooth. Drizzle over cooled cake, then sprinkle toasted coconut on top.
Notes
- Ensure pineapple is well-drained to avoid excess moisture in the batter.
- Use nonstick baking spray with flour for best bundt pan release.
- For added texture, stir shredded coconut into the batter.
- Can substitute Greek yogurt for a lighter version.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 48g
- Sodium: 190mg
- Fat: 25g
- Saturated Fat: 17g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
