Coconut Pineapple Pound Cake

Coconut Pineapple Pound Cake

Ingredients

For the Cake:

1 cup (2 sticks) unsalted butter, softened

½ cup shortening (or substitute with butter for richness)

3 cups granulated sugar

6 large eggs, room temperature

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup sour cream (or buttermilk)

2 tsp vanilla extract

1 tsp coconut extract (optional, for extra flavor)

1 cup sweetened shredded coconut

Optional: 1 cup well-drained crushed pineapple (if you want pineapple baked into the cake)

For the Pineapple-Coconut Glaze:

2 cups powdered sugar

2–3 Tbsp pineapple juice (reserved from canned pineapple or bottled)

½ tsp vanilla extract

½ cup crushed pineapple (well-drained, optional – for chunky glaze)

½ cup sweetened shredded coconut (for topping)

Instructions

Make the Cake:

Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.

In a large bowl, cream butter, shortening, and sugar until light and fluffy.

Add eggs one at a time, mixing well after each.

In another bowl, whisk flour, baking powder, and salt.

Add dry ingredients to the creamed mixture alternately with sour cream, beginning and ending with flour. Mix until just combined.

Stir in vanilla, coconut extract, shredded coconut, and (if using) drained crushed pineapple.

Pour batter into prepared pan and bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.

Let cool in the pan 15 minutes, then remove and cool completely on a wire rack.

Make the Glaze:

In a bowl, whisk together powdered sugar, pineapple juice, and vanilla until smooth.

If desired, fold in crushed pineapple for a chunky glaze.

Spoon or drizzle glaze over cooled cake.

Sprinkle shredded coconut on top for garnish.