Description
A tropical twist on the classic pound cake, filled with pineapple and coconut flavors.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup canned crushed pineapple, drained
- 1/2 cup coconut milk
- 1/2 cup shredded coconut
Instructions
1. Prepare the Crust:
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and coconut extracts.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the creamed mixture alternately with coconut milk, beginning and ending with flour mixture. Stir in crushed pineapple and shredded coconut.
- Pour batter into prepared bundt pan. Bake for 55-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.