If you’re looking to get a taste of something tropical and delicious, then this pound cake variation is just what you need! Not only is it a delightful twist on a classic, but it’s also perfect for any gathering or even a cozy day at home. Let’s dive into how you can whip up this scrumptious cake!
Pineapple Coconut Pound Cake
This recipe combines the rich, buttery flavor of traditional pound cake with the sweet, tropical essence of pineapple and coconut. The result? A moist, flavorful cake that will transport your taste buds to a sunny beach with each bite!
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 cup sour cream
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs one at a time, making sure to mix well after each addition.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add this dry mixture to the creamy mixture, alternating with sour cream. Mix until just combined.
- Fold in the crushed pineapple, shredded coconut, and vanilla extract until evenly distributed in the batter.
- Pour the batter into the prepared bundt pan, smoothing out the top with a spatula.
- Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake has cooled, slice it up, serve, and enjoy each bite of this wonderful tropical treat. Perfect for dessert or an afternoon snack, this pound cake will surely become a favorite in your home!
source: www.pinterest.com
