Tropical Coconut Pound Cake

Coconut pound cake slice garnished with whipped cream and fresh pineapple chunks.

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5 from 1 vote

A soft, rich coconut crumb garnished with icing sugar, whipped cream and fresh pineapple pieces.

Prep Time20

Cook Time1 25

Total Time1 45

Course: Dessert

Cuisine: American

Servings: servings

Calories: 491kcal

Author: Carolyn Hetke

Equipment

1 large bundt pan 10" minimum

Ingredients

1 cup coconut, flaked unsweetened
1 cup butter at room temperature
½ cup shortening
3 cups sugar
8 oz cream cheese at room temperature
3 cups all purpose flour 360 grams
7 large eggs
1 tablespoon coconut extract
1 teaspoon almond extract

Toppings

¼ cup icing sugar
2 cups whipped cream
2 tablespoon sugar
2 ½ cups pineapple pieces fresh preferred but if using canned drain it well.

Instructions

Preheat oven to 325° F. Spray a large 10" bundt pan and dust with flour. (A slightly larger Bundt cake will also work but don't go smaller.) See Note 1.
Pulse the coconut in food processor until is is fine. (Not flour-like but like coarse sugar.) Set aside. See note 2.
In a large bowl, beat the butter, shortening and sugar together until evenly combined and it starts to get fluffy. See Note 3. Add the cream cheese in cubes and continue beating until mixture is fluffy. Scrape down sides as needed to ensure everything is thoroughly mixed.
Add the flour and eggs alternately, starting and ending with flour. Add them in about 4 additions, beating until mixture is well combined each time. Beat in the coconut and almond extracts until well mixed. See Note 4.
Stir in the coconut until it is evenly mixed.
Pour the batter into your bundt pan. Tap the pan a couple of times on the counter to even the batter out.
Bake 85-90 minutes until a toothpick comes out clean. Let cake cool about 20 minutes before running a knife around the inner and outer edges to loosen. Invert the pan over your serving platter.
Gently run your knife around the outer edge of the now top of the cake to loosen and gently remove the pan base.

Toppings

Whip cream in a large bowl with 2 Tbsps sugar until it holds its peaks well.
Dust the cake liberally with icing sugar to taste. Serve with a generous dollop of whipped and 2 couple of Tablepsoons of pineapple pieces.

Notes

Note 1: This makes a large cake that rises significantly. You can use a slightly larger bundt pan but don't go smaller. Mine rose about 3 inches over the rim of my 10" pan.

Note 2: You can use sweetened or unsweetened. I prefer the unsweetened but it is a matter of personal taste. Pulse the coconut until it is like coarse sugar so it will not be noticeable in the texture of the finished cake.

Note 3: The batters is quite thick and there is a lot of it so use a gbowl big enough to hold about 12 cups.

Note 4: The batter is thick so it takes a lot beating to get all the ingredients well and evenly combined, including the extracts and the coconut.

Nutrition