Toasted Coconut Pineapple Pound Cake Recipe
I love pound cakes. My husband loves pound cake. And the best of all my children love pound cake for a dessert. Every time I make a pound cake, it seems to disappear instantly, almost at lightning speed. So, my toasted coconut pineapple pound cake is a perfect dessert to satisfy all my hungry mouths.
And this toasted coconut pineapple pound cake makes no exception. It is sweet because of the sweetened coconut and crushed pineapple. Lightly toasting the coconut flakes brings out the full flavor of the coconut. Just be sure to keep an eye on it when toasting it. Sweetened coconut flakes can burn in a flash if you leave it alone for too long.
I like to toast it under the broiler. It goes pretty fast. When you see it turning brown, take it out of the oven and stir or flip the flakes over to uncover the white parts. Put it back under the broiler and toast for a little longer. It is okay to have some white coconut showing.
Our cost of this recipe.
There isn’t much in this recipe that I can grow or make that can reduce the price. I have come up with the price of a large Bundt size cake for about $13.29 or $0.83 per serving slice. We raise the eggs and make our vanilla extract which can help reduce the cost slightly. For further price breakdown, look below at each ingredient in the recipe.
Another way to make this recipe price reduced is to replace the crushed pineapple with Pineapple Zucchini. My garden zucchini is pretty prolific, and I find many ways to preserve it for the winter months. Using this replacement can reduce the cost to about $1.50 to $2.00.
Similar pound cake recipes to try
Recipe adapted
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Toasted Coconut Pineapple Pound Cake
Ingredients
- 2 cups sweetened shredded coconut, …[$5.46]
- 2 sticks butter, softened…[$2.00]
- 2 cups white granulated sugar, …[$0.58]
- 6 large eggs, …[$1.38]
- 2 tsp vanilla extract, …[$1.40]
- 2 tsp baking powder, …[$0.08]
- 2½ cups all purpose flour, …[$0.56]
- 1 pint (20 oz) crushed pineapple, …[$1.83]
Instructions
- Spread sweetened coconut flakes on a baking sheet. Put under broiler and toast until coconut becomes lightly brown. Stir flakes around to get other pieces toasted. Remove from oven and set aside.
- Preheat oven at 350 °F and grease an Angel food cake or Bundt cake pan and set aside.
- Cream together butter and sugar. Add in eggs, vanilla, baking powder, and flour. Mix until everything is smooth.
- Fold in crushed pineapple and toasted coconut. Pour into greased pan and bake for 50-60 minutes or until toothpick comes out clean. The top of the cake will darken more than normal pound cakes.
Toasted Coconut Pineapple Pound Cake
Ingredients
- 2 cups sweetened shredded coconut, …[$5.46]
- 2 sticks butter, softened…[$2.00]
- 2 cups white granulated sugar, …[$0.58]
- 6 large eggs, …[$1.38]
- 2 tsp vanilla extract, …[$1.40]
- 2 tsp baking powder, …[$0.08]
- 2½ cups all purpose flour, …[$0.56]
- 1 pint (20 oz) crushed pineapple, …[$1.83]
Instructions
- Spread sweetened coconut flakes on a baking sheet. Put under broiler and toast until coconut becomes lightly brown. Stir flakes around to get other pieces toasted. Remove from oven and set aside.
- Preheat oven at 350 °F and grease an Angel food cake or Bundt cake pan and set aside.
- Cream together butter and sugar. Add in eggs, vanilla, baking powder, and flour. Mix until everything is smooth.
- Fold in crushed pineapple and toasted coconut. Pour into greased pan and bake for 50-60 minutes or until toothpick comes out clean. The top of the cake will darken more than normal pound cakes.