Tropical Pound Cake
Treat yourself to a slice of paradise with this irresistibly moist Tropical Pound Cake, a dessert that brings the flavors of a sunny island getaway straight to your kitchen. With a tender crumb enriched by creamy coconut milk, tangy pineapple juice, and zesty lime, this cake bursts with vibrant tropical notes in every bite. Flecks of shredded sweetened coconut add delightful texture, while a dusting of powdered sugar provides the perfect finishing touch. Perfectly balanced in sweetness and flavor, this easy-to-make loaf bakes to golden perfection in just over an hour, making it an impressive centerpiece for any gathering or a delicious indulgence for your next coffee break. Whether enjoyed alone or paired with fresh fruit or whipped cream, this tropical-inspired pound cake is sure to become a favorite. Keywords: tropical pound cake, coconut milk dessert, pineapple lime cake, island-inspired recipes, easy pound cake recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 0.75 cup coconut milk
- 0.25 cup pineapple juice
- 2 teaspoons lime zest
- 1.5 teaspoons vanilla extract
- 0.5 cup shredded sweetened coconut
- 2 tablespoons powdered sugar (for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a standard 9x5-inch loaf pan. Lightly dust it with flour to ensure easy release after baking.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to fully incorporate.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
In another bowl, mix the coconut milk, pineapple juice, lime zest, and vanilla extract.
Gradually add the dry ingredients and the liquid mixture alternately to the creamed butter and sugar. Begin and end with the dry ingredients, mixing just until combined after each addition.
Fold in the shredded sweetened coconut gently, ensuring it's evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing out the surface with a spatula.
Bake in the preheated oven for 65-75 minutes, or until a toothpick inserted into the center comes out clean. If the top starts to brown too quickly, tent the loaf with aluminum foil during the last 20 minutes of baking.
Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it onto a wire rack to cool completely.
Once cooled, dust the top with powdered sugar for garnish. Slice and serve!
Nutrition Facts
Calories |
5660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 248.9 g | 319% | |
| Saturated Fat | 155.0 g | 775% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1447 mg | 482% | |
| Sodium | 2095 mg | 91% | |
| Total Carbohydrate | 803.5 g | 292% | |
| Dietary Fiber | 18.9 g | 68% | |
| Total Sugars | 497.2 g | ||
| Protein | 74.9 g | 150% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 289 mg | 22% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 1276 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
