Description
A delightful pound cake blending the tropical flavors of pineapple and coconut.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 (8 ounce) package cream cheese, softened
- 3 cups granulated sugar
- 6 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 (20 ounce) can crushed pineapple, well drained
- 1 cup shredded coconut
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 10-inch Bundt pan.
- In a large bowl, cream together butter and cream cheese until light and fluffy.
- Gradually add sugar, beating until well combined.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, mixing until just combined.
- Fold in drained crushed pineapple and shredded coconut.
- Pour batter into the prepared Bundt pan.
- Bake for 1 hour and 30 minutes to 1 hour and 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Notes
- Ensure pineapple is very well drained to prevent a soggy cake.
- Do not overmix the batter once flour is added.
- Prep Time: 25 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pineapple, coconut, pound cake, tropical, dessert, baking