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Pineapple Coconut Pound Cake

Pineapple Coconut Pound Cake is a moist, tropical loaf filled with crushed pineapple, toasted coconut, and lime zest, then topped with a sweet pineapple glaze and golden coconut.
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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.