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164K views · 12K reactions | My Gran Gran Helen's Coconut Pineapple 🍍 Pound Cake 🥥 | By Sofana | My grand grand Helen always has some sort of coconut cake out around the holiday season. My favorite is her Coconut Pineapple Pound Cake and to make it, you're going to need four sticks of softened butter. Now, I use salted. You can use unsalted if you want, doesn't really make a difference and to that, we're going to add three cups of sugar and we're going to cream this cream cream this butter and sugar until it's light and fluffy. To add to that, we're going to have six large room temperature you want to add them in one at a time or two at a time with a hybrid fall in the bowl it'll be okay but room temperature eggs six of em we're going to add them gradually add them in scrape it after each addition now I have 1/ 2 a cup of buttermilk here and to that I want to add a teaspoon of vanilla extract also want to add a teaspoon of coconut extract and I'm also going to add like 1/ 4 teaspoon of rum extract now you want to be careful with that rum extract because it is a little strong and then going to set that to the side and start adding our flour. All in all, we're going to use three and a half cups of cake flour and we're going to use a teaspoon of salt. Now, to your buttermilk, you want to add a half a cup of crushed pineapple with the juice and so now you have like a cup of liquid and you going to take that liquid and alternate it with your flour. So, it's three and a half cups of flour alternate with the one cup of liquid which is the buttermilk and pineapple mixture. Once you get cake batter completed. You going to add it to your prepared pan. I actually buttered and floured my pan and it baked in a a preheated 325 degree oven for about an hour and 25 minutes could be a little bit more depending on your oven. So, our 25 minutes give or take. You going to have to check it and I made a pineapple cream cheese icing for this. The pineapple cream cheese icing is so to make the pineapple cream cheese icing you need one block of softened cream cheese one8 ounce block to that you going to cream it with three cups of powdered sugar and then you want to add to that about a/ 4 to a/ 2 a cup of the crushed pineapple with the pineapple juice and you blend that together and that's your icing and then you just going to cover this with toasted coconut or regular coconut happy baking

164K views · 12K reactions | My Gran Gran Helen's Coconut Pineapple 🍍 Pound Cake 🥥 | By Sofana | My grand grand Helen always has some sort of coconut cake out around the holiday season. My favorite is her Coconut Pineapple Pound Cake and to make it, you're going to need four sticks of softened butter. Now, I use salted. You can use unsalted if you want, doesn't really make a difference and to that, we're going to add three cups of sugar and we're going to cream this cream cream this butter…

Barney Stinnett

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164K views · 12K reactions | My Gran Gran Helen's Coconut Pineapple 🍍 Pound Cake 🥥 | By Sofana | My grand grand Helen always has some sort of coconut cake out around the holiday season. My favorite is her Coconut Pineapple Pound Cake and to make it, you're going to need four sticks of softened butter. Now, I use salted. You can use unsalted if you want, doesn't really make a difference and to that, we're going to add three cups of sugar and we're going to cream this cream cream this butter and sugar until it's light and fluffy. To add to that, we're going to have six large room temperature you want to add them in one at a time or two at a time with a hybrid fall in the bowl it'll be okay but room temperature eggs six of em we're going to add them gradually add them in scrape it after each addition now I have 1/ 2 a cup of buttermilk here and to that I want to add a teaspoon of vanilla extract also want to add a teaspoon of coconut extract and I'm also going to add like 1/ 4 teaspoon of rum extract now you want to be careful with that rum extract because it is a little strong and then going to set that to the side and start adding our flour. All in all, we're going to use three and a half cups of cake flour and we're going to use a teaspoon of salt. Now, to your buttermilk, you want to add a half a cup of crushed pineapple with the juice and so now you have like a cup of liquid and you going to take that liquid and alternate it with your flour. So, it's three and a half cups of flour alternate with the one cup of liquid which is the buttermilk and pineapple mixture. Once you get cake batter completed. You going to add it to your prepared pan. I actually buttered and floured my pan and it baked in a a preheated 325 degree oven for about an hour and 25 minutes could be a little bit more depending on your oven. So, our 25 minutes give or take. You going to have to check it and I made a pineapple cream cheese icing for this. The pineapple cream cheese icing is so to make the pineapple cream cheese icing you need one block of softened cream cheese one8 ounce block to that you going to cream it with three cups of powdered sugar and then you want to add to that about a/ 4 to a/ 2 a cup of the crushed pineapple with the pineapple juice and you blend that together and that's your icing and then you just going to cover this with toasted coconut or regular coconut happy baking

Barney Stinnett