Pina Colada Pound Cake (Triple Coconut and Pineapple Cake)
Servings: 20
Ingredients
- 1/2 cup butter, room temperature
- 1/3 cup coconut oil solid at room temperature
- 1 cup sugar
- 4 eggs, large
- 3 1/3 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup plain (or vanilla) yogurt or sour cream can sub in equal amounts sourdough discard
- 1 1/2 cup canned coconut milk
- 1 tbsp vanilla extract
- 1 can (398 mL) crushed pineapple, squeezed (should measure about 2/3 cup) save liquid for a special treat!!)
- 1 cup shredded (unsweetened) coconut plus more for topping
Instructions
- Preheat oven to 350F and line two loaf pans with parchment paper; set asideIn a medium bowl, sift the flour, baking powder and baking soda and stir to combine; set aside.In a large (2 cup) measuring cup, mix together the yogurt/sour cream/discard, coconut milk and vanilla extract; set aside.In a bowl of an electric mixer fitted with the paddle attachment, beat together the butter, coconut oil and sugar on medium until the mixture is light and fluffy (about 4 minutes)On medium speed, add the eggs one at a time, incorporating each egg before adding the next, scraping the sides and bottom of the bowl as you go.On the lowest speed, add the flour in three additions alternating with the liquid mix in two additions, beginning and ending with the flour mix.Turn the mixer off and with a rubber spatula fold in the shredded coconut and drained pineapple, making sure to incorporate all the dry mix (but do not overmix).Divide the batter between the two pans, sprinkle with extra shredded coconut and bake on the middle rack for 50-60 minutes are until a tooth pick comes our clean from the middle of the cake.Slice cake, once cool and freeze any unused slices (wrapped tightly in plastic wrap.