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Pineapple Coconut Pound Cake

A moist and flavorful pound cake packed with pineapple and coconut, perfect for parties or as a sweet snack.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 300
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup softened butter at room temperature
  • 2 cups sugar granulated
  • 4 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup sour cream at room temperature
  • 1 can crushed pineapple drained well
  • 1 cup shredded coconut
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Method
 

Preparation
  1. Preheat the oven to 325°F (160°C). Grease and flour a loaf pan or line it with parchment.
  2. Drain a can of crushed pineapple well and press out extra juice with a spoon. Set pineapple aside.
  3. In a bowl, beat softened butter with sugar until light and creamy.
  4. Add eggs one at a time, beating after each addition until mixed.
  5. Stir in vanilla extract and sour cream, mixing until smooth.
Mixing
  1. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  2. Fold dry mix into the wet mix until just combined.
  3. Gently fold in the drained pineapple and shredded coconut.
Baking
  1. Pour batter into the prepared pan, smoothing the top.
  2. Bake for 60 to 75 minutes, or until a toothpick inserted comes out clean.
  3. Cool in the pan for 10 minutes, then remove and let cool fully on a rack.

Notes

Tips for success: Drain pineapple well to avoid excess moisture. Use room temperature eggs and butter for smooth mixing. Do not overmix after adding flour; stop when there are no dry streaks. Check cake at 60 minutes and cover with foil if browning too fast. Let cake cool before slicing for better texture.