Escape to paradise with every bite of this moist and flavorful Coconut Pineapple Pound Cake! This easy recipe is perfect for beginner bakers and seasoned pros alike. It's the ideal dessert for any occasion – from casual weeknight gatherings to elegant dinner parties. Get ready to impress your friends and family with this delicious homemade treat, a true testament to the magic of simple ingredients transformed into something truly special. This recipe offers a healthy balance of sweetness and tropical flavors, making it a crowd-pleasing addition to your repertoire of easy recipes and quick dinner ideas.
Ingredients:
- 1 ½ cups (190g) all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup (240ml) unsweetened shredded coconut
- 1 cup (220g) crushed pineapple, drained well
Instructions:
Get started: Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan. This ensures your cake releases easily.
Dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Setting up your ingredients beforehand makes the baking process much smoother.
Cream together butter and sugar: In a large bowl, cream together the softened butter and sugar until light and fluffy. This step is crucial for a tender crumb. Use an electric mixer for best results.
Add eggs and vanilla: Beat in the eggs one at a time, then stir in the vanilla extract. Scrape down the sides of the bowl as needed.
Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Fold in coconut and pineapple: Gently fold in the shredded coconut and drained crushed pineapple. Folding, rather than stirring, helps maintain the air incorporated into the batter.
Bake: Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This prevents the cake from sticking and ensures even cooling.
Tips for the Best Coconut Pineapple Pound Cake:
- Room temperature ingredients: Ensure your butter and eggs are at room temperature for optimal creaming and mixing.
- Don't overmix: Overmixing develops gluten, resulting in a tough cake. Mix until just combined.
- Properly drain the pineapple: Excess liquid will make your cake soggy. Squeeze out as much liquid as possible from the crushed pineapple.
- Test for doneness: Use a wooden skewer or toothpick to check if the cake is baked through. If it comes out clean, it’s ready.
Variations:
- Toasted coconut: For added flavor and texture, toast the shredded coconut before adding it to the batter.
- Citrus zest: Add the zest of one lime or lemon for a brighter, more vibrant flavor.
- Nuts: Incorporate chopped macadamia nuts or pecans for a delightful crunch.
- Glaze: Drizzle a simple glaze made from powdered sugar and coconut milk over the cooled cake.
Nutritional Information (per serving, approximate):
- Calories: Approximately 350-400
- Fat: 20-25g
- Carbohydrates: 40-45g
- Protein: 4-5g
Note: Nutritional information is an estimate and may vary depending on the specific ingredients used.
This Coconut Pineapple Pound Cake recipe is a perfect example of delicious dishes achievable through homemade cooking. It’s a delightful treat that's sure to become a favorite in your household. Enjoy!