Pineapple Coconut Pound Cake
A moist, tropical-inspired pound cake featuring pineapple and coconut flavors, perfect for celebrations or a sweet treat with coffee or tea.
Ingredients
Instructions
- Beat butter, Crisco, and sugar until well combined.
- Add eggs one at a time, beating well after each addition.
- Alternately add coconut, vanilla, crushed pineapple, flour, and sweet milk to the mixture, beating well after each addition.
- Pour batter into a prepared baking pan.
- Bake at 300°F for 1 hour and 20 minutes, starting in a cold oven.
Tips & Substitutions
For a richer flavor, consider adding a tablespoon of coconut extract along with the vanilla. If you don't have sweet milk, regular milk or buttermilk can work as a substitute. To enhance the coconut flavor, you can toast the coconut before adding it to the batter. Make sure to sift the cake flour to ensure a light and airy cake.
Serving Suggestions
This Pound Cake is delightful on its own, but it also pairs beautifully with fresh fruit or a scoop of vanilla ice cream. Drizzle with a simple glaze made of powdered sugar and pineapple juice for added sweetness. It can be served alongside coffee or tea, making it a perfect treat for brunch or dessert. Consider browsing more American recipes for complementary dishes.
Storage & Reheating
Store leftover Pineapple Coconut Pound Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the microwave for about 10-15 seconds, or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Pineapple Coconut Pound Cake contains roughly 194 calories, with 2g protein, 41g carbohydrates, and 2g fat. It is a good source of calcium (11% of the Daily Value) and vitamin C (11% of the Daily Value). Note that it is relatively high in sodium, at 785mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh pineapple instead of crushed?
Yes, you can use fresh pineapple, but you'll need to finely chop it to mimic the texture of crushed pineapple. However, keep in mind that fresh pineapple may not provide the same moisture as canned, so you might want to adjust the sweet milk slightly.
What can I substitute for Crisco?
If you're looking for a substitute for Crisco, you can use an equal amount of vegetable shortening or unsalted butter. Each will impart a slightly different flavor and texture but will still yield a delicious cake.
How can I tell when the cake is done?
To check if the cake is done, insert a toothpick into the center; if it comes out clean or with a few crumbs attached, it's ready. The edges should also start to pull away from the sides of the pan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).