Ingredients

Scale

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

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.

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!