Indulge in a dense, buttery pound cake infused with the bright tropical essence of pineapple and sweet coconut. This luxurious dessert utilizes cream cheese and sour cream to ensure a moist, tight crumb that stays fresh for days. It is the perfect balance of tangy fruit notes and rich, sweet profiles, creating a sophisticated treat that embodies an island escape in every slice.
1 cup Unsalted Butter, softened
8 oz Cream Cheese, softened
2.5 cups Granulated Sugar
6 Large Eggs, room temperature
3 cups All-Purpose Flour
0.5 tsp Baking Powder
0.5 tsp Salt
1 tsp Coconut Extract
1 tsp Vanilla Extract
1 cup Crushed Pineapple, very well drained
1 cup Shredded Coconut, sweetened
0.5 cup Sour Cream
Preheat oven to 325 degrees Fahrenheit and grease a large Bundt or tube pan thoroughly.
Whisk the flour, baking powder, and salt together in a medium bowl.
Cream the softened butter, cream cheese, and granulated sugar in a stand mixer until pale and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the coconut extract, vanilla extract, and sour cream until combined.
Gradually fold in the dry ingredients until just incorporated.
Fold in the drained crushed pineapple and shredded coconut by hand.
Pour the batter into the prepared pan and smooth the top.
Bake for approximately 65 minutes or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Ensure all dairy and eggs are at room temperature for the best emulsion. Draining the pineapple thoroughly is critical to preserving the structure of the cake. Store in an airtight container at room temperature for up to 3 days.
Find it online: https://flavoornote.com/pina-colada-pineapple-pound-cake/