Hawaiian Pound Cake Recipe

Name: Hawaiian Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 sticks unsalted butter, at room temperature; 1/4 cup milk; 1 tsp. vanilla; 3/4 cup crushed pineapple, undrained; 1/2 cup shredded coconut; 2-3/4 cup sugar; 1/2 cup macadamia nuts, chopped; 6 eggs; 3 cups flour; 1 tsp. baking powder

Servings: persons

3 sticks unsalted butter, at room temperature
1/4 cup milk
1 tsp. vanilla
3/4 cup crushed pineapple, undrained
1/2 cup shredded coconut
2-3/4 cup sugar
1/2 cup macadamia nuts, chopped
6 eggs
3 cups flour
1 tsp. baking powder

1
Butter a 10-inch tube or Bundt pan.
2
In a mixer bowl cream together the butter and sugar.
3
Add eggs, one at a time, beating well after each addition.
4
Sift flour and baking powder together.
5
Add to butter mixture alternately with milk.
6
Add remaining ingredients.
7
Blend well.
8
Pour batter into prepared pan.
9
Place in a COLD oven.
10
Turn oven to 325F and bake 1-1/2 hours or until a knife inserted in center comes out clean.
11
Allow cake to stand five minutes before removing from the pan and cooling on a wire rack.

1380

kcal

Calories

Fat

128

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 sticks unsalted butter, at room temperature, 1/4 cup milk, 1 tsp. vanilla, 3/4 cup crushed pineapple, undrained, and more.

Yes, Hawaiian Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Hawaiian Pound Cake

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