Pineapple Coconut Pound Cake Recipe- Easiest Recipe Ever

Pineapple Coconut Pound Cake Recipe- Easiest Recipe Ever:-A delightfully tropical take on the traditional pound cake, pineapple coconut pound cake combines the sweet and tangy flavors of pineapple with the rich creaminess of coconut. This cake is a delightfully tropical variation on the traditional pound cake. When it comes to dessert, this decadent treat is ideal for any occasion, from get-togethers with family to picnics in the summer.

Pineapple Coconut Pound Cake Recipe- Easiest Recipe Ever


The purpose of this recipe is to guide you through the process of making a pineapple coconut pound cake that is not only flavorful but also moist, and it will leave your taste senses in awe.


  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup canned crushed pineapple, drained
  • 1/2 cup shredded coconut
  • 1/4 cup pineapple juice
  • 1/4 cup coconut milk
  • Optional: Additional shredded coconut for topping


Also Read:-Chocolate Swirl Coffee Cake Recipe-Learn Like a Pro



  • Preheat your oven to 175 degrees Celsius (350 degrees Fahrenheit). Either grease and flour a loaf pan measuring 9 inches by 5 inches, or line it with parchment paper to make removal easier.
  • Put the butter that has been softened and the granulated sugar into a large mixing bowl and use an electric mixer to beat the two together until the mixture is frothy and light.


  • One egg at a time, beating thoroughly after each addition, add the eggs to the mixture. The vanilla essence should be stirred in until it is completely incorporated.
  • Combine the all-purpose flour, baking powder, and salt in a separate bowl and sift those ingredients together. Mix the dry ingredients into the wet ingredients in a slow and steady manner until they are almost completely incorporated.


  • The crushed pineapple and shredded coconut should be folded into the batter until they are spread equally throughout the mixture.
  • The coconut milk and pineapple juice should be combined in a small bowl and stirred together. Take this mixture and gradually pour it into the batter while swirling it until it is completely smooth and thoroughly blended.


  • The batter should be poured into the loaf pan that has been prepared, and spreading it out evenly with a spatula. You can add more shredded coconut to the top for an additional layer of taste and texture, but this step is optional.
  • Bake in an oven that has been warmed for fifty to sixty minutes, or until a toothpick that has been put into the center appears clean and the top has a golden brown color.


  • It is recommended that you take the pineapple coconut pound cake out of the oven and allow it to cool for ten to fifteen minutes in the pan. After that, place it on a wire rack and allow it to cool fully before carving it into slices and serving it.


Nutrition Information

  • Serving Size: 1 slice (based on 12 slices per loaf)
  • Calories: Approximately 320 kcal
  • Total Fat: 16g
  • Saturated Fat: 10g
  • Trans Fat: 0g
  • Cholesterol: 95mg
  • Sodium: 190mg
  • Total Carbohydrates: 40g
  • Dietary Fiber: 1g
  • Sugars: 27g
  • Protein: 4g


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