Pineapple Coconut Pound Cake

Susan Stump


A real crowd pleaser, moist and delicious and not too heavy!


★★★★★ 3 votes

20 Min
1 Hr


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2 1/2 c
ap flour
1/2 tsp
baking soda
1/2 tsp
1 c
unsalted butter, room temperature
2 c
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

How to Make Pineapple Coconut Pound Cake


  • 1Heat oven to 325 degrees. Grease a 12 cup bundt pan. Lightly flour and tap out excess.
  • 2Whisk flour, baking soda and salt together in a medium bowl.
  • 3Beat butter and sugar until light and fluffy, about 3 minutes.Beat in eggs one at a time, beating well after each addition.
  • 4Mix yogurt with pineapples in a small bowl.
  • 5Beat 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.
  • 6Pour 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.
  • 7Whisk together pineapple juice and confectioners sugar and drizzle over cooled cake. sprinkle coconut over glaze.
  • 8Options: 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.

Printable Recipe Card

About Pineapple Coconut Pound Cake

Course/Dish: Cakes

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