Stupendous toasted coconut pineapple pound cake is a definite crowd-pleaser which is simple yet amazing. This pound cake is baked with crushed pineapples and toasted sweetened coconut flakes.
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.