Description
A tropical twist on a classic dessert, this moist and flavorful pound cake is infused with the sweet taste of pineapple and coconut.
Ingredients
Scale
For the Crust:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sour cream
- 1/2 cup cream of coconut
- 1/2 cup crushed pineapple, drained
- 1 teaspoon coconut extract
Instructions
1. Prepare the Crust:
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the creamed mixture, alternating with the sour cream and cream of coconut. Stir in the crushed pineapple and coconut extract.
- Pour the batter into the prepared pan. Bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.
Notes
You can customize the seasonings to taste.