Description
A delightful Pineapple Coconut Pound Cake that combines tropical flavors for a moist and flavorful dessert, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups of all-purpose flour
- 1 teaspoon of baking powder
- 1/2 teaspoon of salt
- 1 cup of unsalted butter, softened
- 1 1/2 cups of granulated sugar
- 3 large eggs
- 1 teaspoon of vanilla extract
- 1/2 cup of crushed pineapple, drained
- 1/2 cup of sweetened shredded coconut
- 1/2 cup of coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a loaf pan thoroughly to prevent sticking.
- Whisk together the flour, baking powder, and salt in a medium bowl until well combined. Set aside.
- Cream the softened butter and granulated sugar together in a large bowl until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, alternating with the coconut milk, starting and finishing with the flour mixture.
- Fold in the crushed pineapple and shredded coconut until just combined.
- Pour the batter into the prepared loaf pan, ensuring it’s evenly distributed and smooth on top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
To keep the cake fresh, store leftovers in an airtight container at room temperature for up to three days. It can be frozen for up to three months.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 90mg