Picture this: it’s a warm summer afternoon, and the sun is casting a golden glow over your backyard. The grill is cooling down from lunch, the kids are playing in the sprinkler, and you’re ready to bring out something special. You walk in with a beautifully glazed Pineapple Coconut Pound Cake, and suddenly, everyone gathers around. With its moist, buttery crumb and bursts of tropical flavor, this cake isn’t just dessert—it’s a mini vacation on a plate.
Inspired by tropical getaways and Sunday family dinners, this pound cake brings together sweet pineapple, rich coconut, and classic pound cake texture for a recipe that feels both nostalgic and refreshing. Whether you’re hosting a brunch, bringing a dish to a potluck, or simply treating yourself, this cake will steal the show—and possibly a few hearts.
⭐ Why You’ll Love This Pineapple Coconut Pound Cake
- Moist and Buttery Texture: Thanks to sour cream and crushed pineapple.
- Bursting with Tropical Flavors: Coconut and pineapple bring the sunshine.
- Simple Ingredients, Big Flavor: No complicated steps or fancy tools needed.
- Perfect for Any Occasion: Brunch, birthdays, holidays, or weekday indulgence.
🛒 Ingredients You’ll Need
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract
- ½ cup sour cream
- 1 cup crushed pineapple, drained
- 1 cup sweetened shredded coconut
For the Pineapple Glaze:
- 1 cup powdered sugar
- 2 tbsp pineapple juice
- 1 tbsp coconut milk (or more pineapple juice for extra tang)
👩🍳 How to Make Pineapple Coconut Pound Cake
1. Prepare the Cake Batter
Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan or a large loaf pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar together until light and fluffy—this should take about 3 minutes with a hand mixer.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla and coconut extracts for an aromatic boost.
- Mix in the sour cream until the batter is creamy and smooth.
- Gradually add the dry ingredients, mixing until just combined—don’t overmix!
- Fold in the drained crushed pineapple and shredded coconut.
Pro Tip: Draining the pineapple well ensures your batter stays thick and bakes evenly.
2. Bake the Cake
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
Bonus Tip: If using a bundt pan, tap it gently on the counter to remove any air bubbles before baking.
3. Make the Pineapple Glaze
- In a small bowl, whisk together the powdered sugar, pineapple juice, and coconut milk until smooth and pourable.
- Once the cake is completely cool, drizzle the glaze generously over the top.
Optional: Sprinkle with extra shredded coconut or chopped toasted macadamia nuts for a finishing touch!
🌴 Serving Suggestions
This cake pairs beautifully with:
- A scoop of vanilla or coconut ice cream
- Fresh tropical fruit like mango, kiwi, or extra pineapple
- A chilled glass of iced tea or a piña colada (why not?)
Want to make it fancy? Top each slice with whipped cream and a pineapple wedge for that vacation dessert aesthetic.
🧊 How to Store & Freeze
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keeps well for up to 1 week.
- Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 3 months. Thaw overnight in the fridge before serving.
Make Ahead Tip: You can bake the cake a day ahead and glaze it right before serving for maximum freshness.
📝 Variations and Substitutions
Looking to customize your pound cake? Try these twists:
- Add chopped nuts (pecans or macadamias) for extra crunch.
- Swap coconut milk in the glaze for heavy cream if preferred.
- Use Greek yogurt instead of sour cream for a tangier bite.
- Make it boozy: Add a splash of rum to the glaze for a grown-up version.
📸 Share-Worthy Moments
This is one of those bakes that’s guaranteed to get attention—especially if you’re posting it on Instagram or Pinterest. That golden glaze, the tropical flavors, and that moist crumb are all made for the spotlight.
Snap a pic of your slice and tag it with #TropicalPoundCake or #PineappleCoconutDream so we can see your creation!
🧁 What Readers Are Saying
“This cake was the hit of our brunch! The pineapple flavor was so fresh and the glaze was perfection.” – Melanie T.
“Reminded me of a vacation to Hawaii. Moist, rich, and so easy to make. Saving this forever!” – Carlos D.
📚 The Story Behind the Recipe
This recipe was born out of a love for two things: tropical flavors and nostalgic bakes. Growing up, Sunday dinners at my grandmother’s house almost always ended with a pound cake—classic, comforting, and perfectly sweet. But on the rare summer days when she added pineapple and coconut, it felt like we were transported to an island escape.
This Pineapple Coconut Pound Cake is my homage to those moments—a blend of tradition and tropical delight, meant to be shared with loved ones or savored in a quiet moment of joy.
🌟 Final Thoughts
This Pineapple Coconut Pound Cake isn’t just dessert—it’s a celebration of sunshine, sweet memories, and bold flavors. It’s the kind of cake you bake once and then keep in your recipe box forever, ready for whenever life needs a little brightening.
Whether you’re a seasoned baker or just starting out, this recipe is designed to be easy, rewarding, and totally irresistible.
So grab those ingredients, preheat that oven, and get ready to bring a taste of the tropics to your kitchen.