I never thought a rainy spring afternoon would inspire one of my most tropical creations yet. I had just returned from the grocery store, where a perfectly golden pineapple caught my eye—its sweet aroma practically begged me to toss it in the cart.
Back home, while flipping through my notebook of “someday” recipe ideas, I spotted a scribbled pairing: pineapple + coconut = sunshine in a loaf. I laughed a little and thought, “Well, if the sun won’t show up today, I’ll just bake it myself.”
The first attempt was rustic—good flavor, but it lacked that fine, velvety texture that makes pound cake worth every bite. I swapped in sour cream for better moisture, added lime zest for a hint of zing, and toasted the coconut to boost its nutty sweetness. When the glaze soaked into the warm cake and that toasted coconut crackled on top, I knew I had something special.
This Pineapple Coconut Pound Cake became a slice of island life in my kitchen—comforting, cheerful, and just exotic enough to whisk me away for a moment. If you’re craving something sunny, tropical, and soul-soothing, this is the loaf that delivers all that—no passport required.
Short Description
This Pineapple Coconut Pound Cake is a moist, tropical treat packed with crushed pineapple, toasted coconut, and a splash of lime zest. Finished with a pineapple glaze and golden coconut topping, it’s the perfect blend of bright flavor and classic comfort.
Key Ingredients
Dry Ingredients:
- 1½ 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 enhances flavor)
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)
- ⅓ cup sour cream or Greek yogurt
- ½ cup crushed pineapple (drained)
- 2 tbsp pineapple juice (reserved from the can)
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
- Hand or stand mixer
- Rubber spatula
- Whisk
- Microplane (for zesting)
- Wire cooling rack
- Small saucepan or skillet for toasting coconut
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 it with parchment paper. This prevents sticking and helps your cake release cleanly after baking.
Step 2: Toast the Coconut
In a dry skillet over medium heat, toast the shredded sweetened coconut for 2–3 minutes. Stir continuously until it turns golden and smells delightfully nutty. Remove from heat and let cool. This enhances flavor and adds texture.
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
Using a stand or hand mixer, beat the softened butter and granulated sugar for 3–4 minutes until pale, fluffy, and airy. This is crucial for a tender crumb.
Step 5: Add Eggs and Extracts
Beat in the eggs one at a time, mixing thoroughly after each. Add the vanilla and coconut extract, if using, for a flavor boost.
Step 6: Combine the Batter
Fold in the sour cream (or Greek yogurt), crushed pineapple, and pineapple juice until combined. Gradually add the dry mixture and stir just until no dry streaks remain—don’t overmix or you’ll lose that soft texture.
Step 7: Bake
Transfer the batter into the prepared loaf pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, loosely cover it with foil in the last 15 minutes.
Step 8: Cool
Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before glazing.
Step 9: Make the Glaze
Whisk powdered sugar and pineapple juice together until smooth and pourable. Drizzle over the cooled cake and sprinkle with the remaining toasted coconut.
Why You’ll Love This Recipe
Tropical Flavor Blast: Pineapple, coconut, and lime create a sweet, sunny escape in every slice.
Moist and Tender: Sour cream keeps the crumb soft, rich, and never dry.
Easy to Make: No fancy steps—just basic pantry staples and one loaf pan.
Aromatic and Inviting: Toasted coconut and pineapple scent your kitchen as it bakes.
Crowd Pleaser: Whether for brunch, dessert, or an afternoon snack, everyone loves this loaf.
Mistakes to Avoid & Solutions
Using Undrained Pineapple: Too much moisture makes the cake soggy. Be sure to drain well and measure only ½ cup of crushed pineapple.
Skipping the Toasting Step: Untoasted coconut can be bland and chewy. Take the extra 2–3 minutes to toast for maximum flavor.
Overmixing the Batter: Stir just until combined—overworking develops gluten and results in a tougher texture.
Not Checking Doneness: Oven times vary. Use a toothpick to check for doneness around 60 minutes—if it comes out clean, it’s ready.
Glazing Too Soon: Wait until the cake is fully cooled or the glaze will melt into the loaf instead of staying pretty on top.
Serving and Pairing Suggestions
Serve warm or room temperature as a brunch centerpiece or after-dinner dessert.
Pair with a dollop of whipped cream or a scoop of vanilla bean ice cream.
Try alongside a tropical fruit salad or yogurt parfait for a fresh twist.
Enjoy with hot tea, iced coconut water, or pineapple lemonade.
Great for buffets, bake sales, or wrapped as a gift loaf for friends.
Storage and Reheating Tips
Wrap leftover cake tightly in plastic wrap or store in an airtight container.
Keep at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze: wrap the unglazed loaf in foil and freeze up to 3 months. Thaw overnight in the fridge.
To reheat slices: warm in the microwave for 10–15 seconds to refresh texture.
Avoid glazing before freezing; add fresh glaze after thawing for best presentation.
FAQs
1. Can I use fresh pineapple instead of canned?
Yes! Just make sure to finely chop and drain it well. You’ll still need ½ cup of pineapple and 2 tbsp juice (squeeze some from the fresh fruit or supplement with water).
2. What’s the best substitute for sour cream?
Greek yogurt works beautifully—use full-fat for the creamiest texture.
3. Can I make this gluten-free?
Yes. Use a 1-to-1 gluten-free flour blend. Be sure it contains xanthan gum for structure.
4. Can I skip the glaze?
Sure! It’s optional, but the sweet glaze enhances flavor and helps the coconut topping stick.
5. Why is my cake browning too quickly on top?
Ovens vary. Tent the loaf loosely with foil during the last 15–20 minutes if it starts to brown too much before it’s done baking.
Tips & Tricks
– Use room-temperature eggs and butter for smoother batter.
– Add a pinch of cinnamon for extra warmth in the flavor.
– Line the loaf pan with parchment overhang to lift the cake out easily.
– Stir in white chocolate chips or chopped macadamia nuts for a fun variation.
– Let the glaze set for 15–20 minutes before slicing to prevent stickiness.
Recipe Variations
Tropical Citrus Twist: Replace lime zest with orange zest, and use orange juice in the glaze for a citrus-forward version.
Piña Colada Pound Cake: Add 2 tbsp dark rum to the batter and sprinkle the top with rum-glazed pineapple chunks before baking.
Nutty Island Loaf: Mix in ⅓ cup chopped toasted pecans or macadamia nuts into the batter for crunch.
Vegan Version: Use plant-based butter, flax eggs (1 tbsp ground flax + 3 tbsp water per egg), and coconut yogurt instead of sour cream.
Mini Loaves or Muffins: Divide batter into greased mini loaf pans or muffin tins. Bake at 350°F for 20–25 minutes (muffins) or 35–40 minutes (mini loaves), checking for doneness.
Final Thoughts
This Pineapple Coconut Pound Cake isn’t just a dessert—it’s an edible mood lift. It brings together the cozy familiarity of a classic loaf cake with the zesty thrill of a tropical breeze. I love how the sour cream keeps it moist for days, and that tangy pineapple glaze is the cherry on top—bright, sweet, and a little unexpected.
The toasted coconut adds that perfect crunch and aroma, making each bite memorable. It’s the kind of recipe that’s simple enough for a weekday bake but lovely enough to share at a special gathering. When I serve it, I always get requests for the recipe—and that tells me it’s a keeper. Sometimes, baking a little sunshine is all we need to brighten the day.
Pineapple Coconut Pound Cake
Ingredients
Dry Ingredients:
- 1½ 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 enhances flavor
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
- ⅓ cup sour cream or Greek yogurt
- ½ cup crushed pineapple drained
- 2 tbsp pineapple juice reserved from the can
Glaze:
- ½ cup powdered sugar
- 1 –2 tbsp pineapple juice
- Toasted coconut flakes for topping (optional)
Instructions
- Heat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
- In a dry skillet over medium heat, toast the shredded coconut for 2–3 minutes, stirring until golden and fragrant. Set aside to cool.
- In a bowl, whisk together flour, baking powder, baking soda, salt, and lime zest. Stir in most of the toasted coconut (save some for topping).
- Use a mixer to beat the softened butter and sugar for 3–4 minutes until light and fluffy.
- Add the eggs one at a time, beating well after each. Mix in vanilla and coconut extract, if using.
- Stir in sour cream, crushed pineapple, and pineapple juice. Add the dry ingredients and mix gently until combined—don’t overmix.
- Pour the batter into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Cover loosely with foil if it browns too fast.
- Let the cake sit in the pan for 10–15 minutes, then move it to a wire rack to cool completely.
- Mix powdered sugar and pineapple juice to make a glaze. Drizzle over the cooled cake and sprinkle with the remaining toasted coconut.
