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pineapple-coconut pound cake

(7 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is another recipe from my cookbook "Kitchen Chatter and Friends". This pound cake is dense, moist, and tender . You will enjoy it's rich and fresh flavor.

(7 ratings)
yield 10 servings
prep time 15 Min
cook time 1 Hr 10 Min
method Bake

Ingredients For pineapple-coconut pound cake

  • 1 1/2 c
    shredded coconut
  • 1/2 c
    butter, room temperature
  • 1 1/2 c
    all purpose flour
  • 1/2 tsp
    baking soda
  • 1/4 tsp
    salt
  • 1 c
    granulated sugar
  • 3 lg
    eggs,room temperature
  • 1 c
    dairy sour cream
  • 20 oz
    can pineapple tidbits, drained and patted very dry

How To Make pineapple-coconut pound cake

  • 1
    Heat oven to 350^. Spread coconut on a pan to toast in oven for about 6 minutes- tossing around after 3 minutes.Set aside. Turn oven to 325 degrees. Spray a 9X5-inch loaf pan generously with non stick cooking spray- Sprinkle just a bit of coconut on the bottom, set aside.
  • 2
    In a medium mixing bowl mix the flour,baking soda and salt; set aside. In your large mixer bowl cream butter and sugar until fluffy and light. Add eggs ,beating well after each addition. Reduce speed to low and add flour mixture alternately with the sour cream- ending with flour mixture.
  • 3
    Mix just to combine(do not over beat) Fold in pineapple (squeezed dry), and the coconut. Spoon into the prepared pan. Sprinkle top with remaining coconut. Batter will fill the pan -but will not overflow when baked.
  • 4
    Bake for 65-70 minutes. Check after 45 minutes,Cover pan 1/2 way through baking time). Remove to rack to cool for 15 minutes before removing from pan to cool completely. Store covered at room temperature.
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