During one long weekend at my daughter’s house, the grandkids were sprawled across the living room floor, building forts out of couch cushions and giggling louder than the cartoons playing in the background. She’d asked if I could bake something special for their little Sunday gathering—a quiet moment with family before the school week started again.

I remembered the loaf my grandmother used to make with ripe pineapple and toasted coconut, its aroma drifting through her kitchen windows, mingling with birdsong and the rustling of citrus trees in the backyard.

She never wrote it down. She just moved from memory, folding flavor into each step like she was crafting a story. I’d stood beside her, small hands barely tall enough to reach the counter, watching toasted coconut turn golden in the skillet. Those memories came rushing back that afternoon at my daughter’s kitchen, a few states away from where I grew up.

My son walked in just as I pulled the loaf from the oven, laughing at the coconut dusting my apron. “Smells like Nana’s,” he said. I hadn’t realized until then how much I’d been craving that connection. That cake tied generations together—past and present—without needing to say a word.

Short Description

This Pineapple Coconut Pound Cake is rich, moist, and full of tropical flavor—sweet crushed pineapple, toasted coconut, and a light citrus zing. Finished with a bright pineapple glaze and crisp coconut topping, it’s perfect for dessert or afternoon tea.

Key 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 recommended)

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 adds depth)
⅓ cup sour cream or Greek yogurt
½ cup crushed pineapple (well-drained)
2 tbsp pineapple juice (from the canned pineapple)

Glaze:

½ cup powdered sugar
1–2 tbsp pineapple juice
Toasted coconut flakes, for topping (optional)

Tools Needed

9×5-inch loaf pan
Mixing bowls (medium and large)
Hand or stand mixer
Whisk and rubber spatula
Wire cooling rack
Small skillet (for toasting coconut)
Measuring cups and spoons

Cooking 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 with parchment paper for easier cleanup and perfect release.

Step 2: Toast the Coconut
In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes until lightly golden and fragrant. Stir constantly to avoid burning. Set aside to cool. It adds a deeper, nuttier flavor than raw coconut.

Step 3: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and lime zest. Stir in ¾ of the toasted coconut, saving the rest for garnish.

Step 4: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar until fluffy and pale—about 3–4 minutes. This traps air for a light, tender crumb.

Step 5: Add Eggs and Extracts
Beat in eggs one at a time, mixing well after each addition. Add vanilla and coconut extracts, blending just until combined.

Step 6: Combine the Batter
Stir in the sour cream, crushed pineapple, and pineapple juice. Gradually fold in the dry mixture, being careful not to overmix. The batter should be smooth but thick.

Step 7: Bake
Pour the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes. Check doneness by inserting a toothpick in the center—it should come out clean or with a few moist crumbs.

Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.

Step 8: Make the Glaze
Whisk powdered sugar and pineapple juice until smooth and pourable. Drizzle over the cooled cake and sprinkle with reserved toasted coconut. Let it set for a few minutes before slicing.

Why You’ll Love This Recipe

– Bursting with tropical flavors from pineapple, coconut, and lime

– Incredibly moist texture thanks to sour cream or Greek yogurt

– Easy to make in one bowl with simple ingredients

– Perfect for spring and summer gatherings—or brightening up winter

– Customizable with nuts, spices, or even a rum glaze

– Freezer-friendly and makes a lovely edible gift

Mistakes to Avoid & Solutions

Mistake 1: Using Too Much Liquid from the Pineapple
Solution: Drain the crushed pineapple well. Excess juice can make the cake soggy and dense. You want a moist cake, not a pudding.

Mistake 2: Overmixing the Batter
Solution: Once you add the flour mixture, mix until just combined. Overmixing will make your cake tough and rubbery.

Mistake 3: Skipping the Toasted Coconut
Solution: Don’t skip this step—it deepens the coconut flavor and adds great texture. Watch closely to avoid burning.

Mistake 4: Underbaking
Solution: Oven temps can vary. Check with a toothpick around the 60-minute mark. The top should be golden and the cake should spring back when touched.

Mistake 5: Pouring Glaze on a Hot Cake
Solution: Let the cake cool fully before glazing, or the glaze will melt off and soak in too much.

Serving and Pairing Suggestions

Serve it:

Warm or room temp, sliced thick

With a dollop of whipped cream or a scoop of vanilla ice cream

Alongside fresh berries or mango slices

As part of a brunch spread with coffee or tea

Cut into cubes and served on a dessert platter for parties

Pair it with:

Iced herbal tea or a pineapple-mint cooler

Fresh fruit salad for a tropical-themed brunch

Lightly sweetened yogurt and honey drizzle

Storage and Reheating Tips

Room Temp: Store in an airtight container for up to 3 days.

Fridge: Keeps for up to 6 days; let it come to room temp before serving.

Freezer: Wrap tightly in plastic, then foil. Freeze for up to 2 months. Thaw in the fridge overnight.

To Reheat: Warm slices in the microwave for 10–15 seconds or in a 300°F oven for 5–7 minutes to restore that fresh-baked texture.

FAQs

1. Can I use fresh pineapple instead of canned?
Yes, but make sure it’s very finely crushed and well-drained. Canned pineapple offers a consistent texture and moisture level.

2. What can I use instead of sour cream?
Plain Greek yogurt works just as well. It adds the same moisture and slight tang.

3. Can I make this cake ahead of time?
Absolutely! It actually tastes better the next day as the flavors deepen. Just store it in an airtight container.

4. Can I double the recipe for a bundt cake?
Yes—double the ingredients and bake in a greased and floured bundt pan for 75–85 minutes, checking doneness with a skewer.

5. Is this cake too sweet?
Not at all. The sweetness is balanced by the tang of the pineapple and sour cream. If you prefer less sweet, reduce the sugar by 2 tablespoons.

Tips & Tricks

Use room-temperature butter and eggs for better blending.

Lime zest is optional but brightens the flavor beautifully.

Don’t skip draining the pineapple—too much juice changes the cake’s structure.

Toast extra coconut to keep on hand for other recipes or sprinkling over yogurt.

If you like a crunch, fold in ¼ cup chopped macadamia nuts or almonds.

Recipe Variations

Tropical Banana Twist
Swap ½ cup of pineapple with mashed ripe banana. Reduce sugar to ½ cup. The banana adds moisture and makes it softer and sweeter.

Piña Colada Pound Cake
Replace sour cream with coconut cream and add 1 tbsp dark rum to the batter. The flavor becomes richer and more decadent.

Lemon Coconut Version
Use lemon zest instead of lime and replace pineapple juice with lemon juice in the glaze for a zesty, citrus-forward profile.

Gluten-Free Option
Use a 1:1 gluten-free baking flour. Add an extra egg white to improve structure and help the cake rise well.

Mini Loaves or Muffins
Pour batter into mini loaf pans or muffin tins. Bake at 350°F for 25–30 minutes (check doneness early). Great for gifting or lunchboxes.

Final Thoughts

That warm slice, shared around my daughter’s kitchen table, felt like passing down more than just a recipe—it was handing off a little piece of family history. My granddaughter asked for seconds, then asked if I’d show her how to make it next time. And just like that, the story of this pineapple coconut pound cake lives on, ready for the next pair of curious hands.

Pineapple Coconut Pound Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

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 recommended)
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 adds depth)
⅓ cup sour cream or Greek yogurt
½ cup crushed pineapple (well-drained)
2 tbsp pineapple juice (from the canned pineapple)
Glaze:
½ cup powdered sugar
1–2 tbsp pineapple juice
Toasted coconut flakes, for topping (optional)

Instructions

Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment for easy release.

Step 2: Toast the Coconut
Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden. Set aside to cool.

Step 3: Mix the Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and lime zest. Stir in ¾ of the toasted coconut; reserve the rest.

Step 4: Cream the Butter and Sugar
Beat butter and sugar for 3–4 minutes until light and fluffy.

Step 5: Add Eggs and Extracts
Add eggs one at a time, mixing well. Stir in vanilla and coconut extracts.

Step 6: Combine the Batter
Fold in sour cream, crushed pineapple, and pineapple juice. Add dry mix gradually; stir just until combined.

Step 7: Bake
Pour batter into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool in the pan 10–15 minutes, then transfer to a wire rack.

Step 8: Make the Glaze
Mix powdered sugar and pineapple juice until smooth. Drizzle over cooled cake and top with remaining toasted coconut. Let set before slicing.