Hawaiian Pineapple & Coconut Pound Cake

• Vegetarian

• Produce

  • 1/2 tsp Ginger, ground
  • 1 cup Pineapple

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Granulated sugar
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1 cup Coconut, Flaked

• Dairy

  • 1 cup Butter, unsalted

Found on cozycountryliving.com

Description

Ingredients

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 6 eggs
• 2 1/4 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. ground ginger
• 1 cup crushed pineapple, drained but not squeezed dry
• 1 cup flaked coconut

Directions

• Preheat your oven to 350 degrees.
• Grease 1 large or 2 medium sized loaf pans. (You can also line them with parchment paper and spray with a little cooking spray for easy removal from pans)
• Set aside.
• In your Kitchen Aid Mixer, cream the butter and sugar together until fluffy.
• Add the eggs, one at a time, beating well after each addition.
• Add the remaining ingredients and mix until combined well, but do not over mix.
• Pour the batter into your prepared pan(s).
• Bake for 55-65 minutes (check on it, ovens vary and you may need a few minutes longer on 1 large loaf) or until a toothpick inserted into the cake comes out clean.
• Cool for at least 30 to 35 minutes before removing the cake from the pan to cool completely (or you may want to eat it a little warm-yum!) on a cooling rack.
• Slice and serve with fresh whipped cream, fruit or even ice cream.
• You can always warm this up on a plate in the microwave for a few seconds before serving too.
• Store any left over cake in an airtight container or even freeze for later.
• Enjoy!
• Make 1 large or 2 medium sized pound cakes.