There’s something about the warm scent of toasted coconut and juicy pineapple that instantly transports me to lazy summer afternoons. This Pineapple Coconut Pound Cake was inspired by one of those moments — sitting on my grandma’s porch with a slice of buttery cake in one hand and a cold glass of iced tea in the other. While her pound cake was always rich and comforting, this version adds a tropical twist that makes it a perfect summer dessert.
Whether you’re baking for a picnic, a family cookout, or simply to enjoy a slice of sunshine, this Pineapple Coconut Pound Cake delivers on flavor, texture, and nostalgia.
🕒 Quick Recipe Snapshot
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
- Cooling Time: 20 minutes
- Total Time: ~1 hour 50 minutes
- Servings: 4 generous slices (or 6 smaller ones)
🍍 Ingredients for Pineapple Coconut Pound Cake
Dry Ingredients:
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup shredded sweetened coconut
- Zest of 1 lime (optional but enhances flavor)
Wet Ingredients:
- 1 stick (½ cup) unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ tsp coconut extract (optional but enhances coconut flavor)
- ⅓ cup sour cream or Greek yogurt
- ½ cup crushed pineapple (drained)
- 2 tbsp pineapple juice from the can
Glaze:
- ½ cup powdered sugar
- 1–2 tbsp pineapple juice
- Toasted coconut flakes, for topping (optional)
🍰 How to Make Pineapple Coconut Pound Cake
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This helps ensure your Pineapple Coconut Pound Cake releases cleanly.
Step 2: Toast the Coconut
In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes until golden and fragrant. Stir constantly to prevent burning. Set aside to cool.
Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lime zest. Stir in ¾ of the toasted coconut, reserving the rest for topping.
Step 4: Cream the Butter and Sugar
In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 3–4 minutes. This step is key to the cake’s tender crumb.
Step 5: Add Eggs and Extracts
Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
Step 6: Combine the Batter
Gently fold in the sour cream, crushed pineapple, and pineapple juice. Then gradually add the dry mixture, stirring until just combined. Don’t overmix.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Step 8: Make the Glaze
Whisk powdered sugar and pineapple juice to your desired consistency. Drizzle over the cooled cake and sprinkle with remaining toasted coconut.
🥥 Why You’ll Love This Pineapple Coconut Pound Cake
- Moist and Dense: Classic pound cake texture, with tropical flair
- Flavor-Packed: Crushed pineapple and coconut in every bite
- Make-Ahead Friendly: Tastes even better the next day
- Simple Ingredients: Pantry staples and summer fruits
This Pineapple Coconut Pound Cake is guaranteed to be a crowd favorite at your next gathering.
🔁 Substitutions and Variations
Want to customize your Pineapple Coconut Pound Cake? Try these:
- Dairy-Free: Use plant-based butter and yogurt
- Gluten-Free: Swap in a 1:1 gluten-free baking flour
- Extra Tropical: Add diced mango or banana slices
- Rum Glaze: Mix rum with powdered sugar for an adults-only twist
🍽️ How to Serve Pineapple Coconut Pound Cake
This cake is best served:
- With a scoop of vanilla or coconut ice cream
- Topped with whipped cream and fresh pineapple
- Toasted with a dab of butter for breakfast
- Alongside a tropical fruit salad
Pro tip: Let your Pineapple Coconut Pound Cake sit overnight for flavors to deepen!
🧊 Storage & Freezing
- Room Temp: Store in an airtight container for up to 3 days
- Fridge: Keeps well for up to 1 week
- Freezer: Wrap tightly and freeze for up to 2 months
To thaw: Bring to room temperature or warm in the microwave in 20-second bursts.
🥄 Ingredient Spotlight: Pineapple & Coconut
These two ingredients are a dynamic duo in this Pineapple Coconut Pound Cake:
- Pineapple: Adds moisture and natural sweetness
- Coconut: Adds texture, flavor, and a chewy contrast to the crumb
Together, they create a cake that feels indulgent yet refreshing — just what summer baking calls for.
❓ Frequently Asked Questions
Can I use fresh pineapple?
Yes! Just finely chop and drain the pineapple before adding it.
What if I don’t have coconut extract?
You can skip it or replace with a touch more vanilla. The shredded coconut will still shine.
Can I double this recipe?
Absolutely! Double the ingredients and use a bundt or large loaf pan. Adjust the baking time as needed.
📈 Nutritional Information (Per Serving)
| Nutrient | Approximate Value |
|---|---|
| Calories | 410 kcal |
| Sugar | 30 g |
| Fat | 21 g |
| Protein | 5 g |
| Carbohydrates | 45 g |
| Fiber | 2 g |
🧾 Conclusion
There’s something magical about the blend of pineapple and coconut — especially when it comes together in a buttery, golden loaf. This Pineapple Coconut Pound Cake is everything summer baking should be: bright, bold, and bursting with flavor. It’s simple enough for a weekday bake, yet elegant enough for entertaining.
So grab your mixing bowl, and bring a taste of the tropics to your table.
Print
Pineapple Coconut Pound Cake: A Tropical Summer Delight
Ingredients
Dry Ingredients
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup shredded sweetened coconut
Zest of 1 lime (optional but enhances flavor)
Wet Ingredients
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract (optional but enhances coconut flavor)
⅓ cup sour cream or Greek yogurt
½ cup crushed pineapple (drained)
2 tbsp pineapple juice from the can
Glaze
½ cup powdered sugar
1–2 tbsp pineapple juice
Toasted coconut flakes, for topping (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. This helps ensure your Pineapple Coconut Pound Cake releases cleanly.
In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes until golden and fragrant. Stir constantly to prevent burning. Set aside to cool.
In a medium bowl, whisk together flour, baking powder, baking soda, salt, and lime zest. Stir in ¾ of the toasted coconut, reserving the rest for topping.
In a large bowl, beat the softened butter and granulated sugar until light and fluffy — about 3–4 minutes. This step is key to the cake’s tender crumb.
Add eggs one at a time, beating well after each. Mix in vanilla and coconut extracts.
Gently fold in the sour cream, crushed pineapple, and pineapple juice. Then gradually add the dry mixture, stirring until just combined. Don’t overmix.
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
Whisk powdered sugar and pineapple juice to your desired consistency. Drizzle over the cooled cake and sprinkle with remaining toasted coconut.
Notes
For the best flavor and texture, use high-quality crushed pineapple and real shredded coconut. Lightly toasting the coconut before adding it to the batter enhances its nutty, tropical flavor and adds a subtle crunch. Be sure not to overmix the batter, as this can make the cake dense. Letting the cake rest overnight allows the flavors to deepen and the crumb to set perfectly — making this Pineapple Coconut Pound Cake even more delicious the next day!