Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking powder
½ cup coconut milk
1 cup crushed pineapple (drained)
½ cup shredded coconut
1 teaspoon vanilla extract
½ teaspoon coconut extract (optional)
Optional Glaze:
1 cup powdered sugar
2–3 tablespoons pineapple juice or coconut milk
Instructions
Step 1: Preheat and Prepare
Preheat your oven to 325°F (165°C). Grease and flour a loaf pan or bundt pan to ensure easy release.
Step 2: Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This step is key for a soft and airy texture.
Step 3: Add Eggs
Add the eggs one at a time, mixing well after each addition. This helps create a smooth and stable batter.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together flour, baking powder, and salt.
Step 5: Combine Wet and Dry
Gradually add the dry ingredients to the butter mixture, alternating with coconut milk. Mix until just combined.
Step 6: Add Flavor
Fold in the crushed pineapple, shredded coconut, vanilla extract, and coconut extract. Do not overmix.
Step 7: Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
Notes
Drain pineapple well to avoid excess moisture
Do not overbake, as pound cake can dry out
Let the cake cool completely before glazing
