Pineapple Coconut Pound Cake Recipes

PINEAPPLE COCONUT POUND CAKE

Pineapple Coconut Pound Cake image

A real crowd pleaser, moist and delicious and not too heavy!

Provided by Susan Stump

Categories Cakes

Time 1h20m

Number Of Ingredients 15

Ingredients

2 1/2 c ap flour
1/2 tsp baking soda
1/2 tsp salt
1 c unsalted butter, room temperature
2 c sugar
4 eggs
8 oz vanilla yogurt
1/4 c crushed pineapple, drained
1 tsp coconut extract
1/2 tsp vanilla extract
GLAZE
2 tsp pineapple juice
1/2 c confectioners' sugar
GARNISH
1/4 c shredded coconut

Steps:

1. Heat oven to 325 degrees. Grease a 12 cup bundt pan. Lightly flour and tap out excess.
2. Whisk flour, baking soda and salt together in a medium bowl.
3. Beat butter and sugar until light and fluffy, about 3 minutes.Beat in eggs one at a time, beating well after each addition.
4. Mix yogurt with pineapples in a small bowl.
5. Beat flour mixture into butter mixture, low speed, in 3 additions alternating with yogurt mixture, starting and ending with flour. Add coconut extract and vanilla and continue to beat for 3 minutes.
6. Pour into prepared bundt pan. Bake for 60 mins at 325 or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool for 15 mins. Then turn out cake on the wire rack to cool completely.
7. Whisk together pineapple juice and confectioners sugar and drizzle over cooled cake. sprinkle coconut over glaze.
8. Options: You could also add 1 tsp.lime rind to batter and make the glaze using lime juice instead of pineapple to give it a pina colada flavor.

COCONUT-PINEAPPLE LOAF CAKE

Coconut-Pineapple Loaf Cake image

Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cake Recipes

Time 1h25m

Number Of Ingredients 9

Ingredients

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Steps:

Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g

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