Pineapple Coconut Pound Cake
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|2 1/2 c||ap flour|
|1/2 tsp||baking soda|
|1 c||unsalted butter, room temperature|
|8 oz||vanilla yogurt|
|1/4 c||crushed pineapple, drained|
|1 tsp||coconut extract|
|1/2 tsp||vanilla extract|
|2 tsp||pineapple juice|
|1/2 c||confectioners' sugar|
|1/4 c||shredded coconut|
Heat oven to 325 degrees. Grease a 12 cup bundt pan. Lightly flour and tap out excess.
Whisk flour, baking soda and salt together in a medium bowl.
Beat butter and sugar until light and fluffy, about 3 minutes.Beat in eggs one at a time, beating well after each addition.
Mix yogurt with pineapples in a small bowl.
Beat flour mixture into butter mixture, low speed, in 3 additions alternating with yogurt mixture, starting and ending with flour. Add coconut extract and vanilla and continue to beat for 3 minutes.
Pour into prepared bundt pan. Bake for 60 mins at 325 or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool for 15 mins. Then turn out cake on the wire rack to cool completely.
Whisk together pineapple juice and confectioners sugar and drizzle over cooled cake. sprinkle coconut over glaze.
Options: You could also add 1 tsp.lime rind to batter and make the glaze using lime juice instead of pineapple to give it a pina colada flavor.
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