Tropical Coconut Pineapple Pound Cake: A Slice of Paradise

Serving: This cake is perfect on its own or paired with a scoop of vanilla ice cream or whipped cream. It also makes a great gift for friends and family.
Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days or freeze it for up to 2 months.
Variations
Pineapple Coconut Muffins: Turn this cake into individual muffins by pouring the batter into a muffin tin and baking for 18-22 minutes at 350°F (175°C).
Add Nuts: For extra crunch, add 1/2 cup of chopped macadamia nuts or walnuts to the batter.
Coconut Flavored Frosting: Instead of a glaze, top the cake with a coconut-flavored buttercream frosting for an extra indulgent treat.
FAQ
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to finely chop and drain any excess liquid before adding it to the batter.

2. Can I use coconut milk in the batter?
Yes, coconut milk would add an extra layer of coconut flavor to the cake. You can substitute half of the milk with coconut milk if desired.

3. Can I make this cake ahead of time?
Yes, this cake can be made a day ahead of time and stored at room temperature. The flavors will develop even more as it sits.