If you aren’t aware, summers in San Francisco are (sadly) the worst. To give you context, it is mid-July and I am wearing a long sleeve shirt, pull-over sweater and long pants. I walked to work with my long coat, scarf and hood over my head to hide from the misty rain. If you ask me, I think mother nature is confused and took the concept of Christmas in July a little too seriously. So it’s days like these that we must tap into our imagination and create our own summer inside Brit HQ. Today we created the cake of my dreams — pineapple pound cake shaped just like a mini pineapple itself. Enjoy!

Pineapple_Cake_029

Ingredients:
— 1 3/4 cup flour

— 1 1/2 teaspoons baking powder

— 1 1/2 sticks butter

— 3/4 cup sugar

— 3 eggs

— 2 teaspoons vanilla

— 1 cup crushed pineapple

— 1/2 cup milk

— toasted coconut

— cone-shaped cake pan

pineapple-cake-001

Instructions:

1. Pre-heat oven to 350 degrees Fahrenheit. Squeeze out as much juice from the crushed pineapple as possible and puree in a blender.

2. Mix baking powder and flour together in a bowl.

3. In an electric mixer, add room temperature butter and sugar, and mix until blended.

4. Beat in eggs one at a time, then mix in vanilla.

5. Pour in half the milk, half the flour mixture and half the crushed pineapple — mix until combined. Then add the second half of the milk, flour mixture and pineapple — mix until combined.

6. Spray and flour your baking pan and pour in the mixture. Place in a 350-degree oven for one hour or until a skewer comes out clean.

7. Use a bread knife to shave off the sides of the pineapple to turn it into a cylindrical shape.

8. Cover in icing and toasted coconut. Create leaves out of green fondant and attach to pineapple cake with a toothpick.

Pineapple_Cake_002

Measure out one cup of crushed pineapple and use a strainer to remove all the water. Place in a blender and mix until smooth. Use the rest of the crushed pineapple to make a piña colada!

Pineapple_Cake_006

Mix together baking powder and flour in a small dish, then set aside.

pineapple-cake-002

Cream room temperature butter and sugar in an electric mixer.

Pineapple_Cake_005

Beat in eggs one at a time and then add in vanilla extract.

Pineapple_Cake_007

Pour in half of the milk, half of the flour mixture and half of the pureed pineapple. Mix until combined and then add in the other half of the ingredients.

pineapple-cake-003

Spray your pan with a good coating of non-stick spray and then cover with flour. This will help your cake slide right out of the pan once it has cooled.

Pineapple_Cake_011

Pour all of the batter into the pan and place it in a 350-degree oven for one hour or until a skewer comes out clean.

pineapple-cake-009

Once your cake has cooled, remove from the pan and trim off the sides to turn the cake into a cylindrical shape.

pineapple-cake-010

Cover in frosting and toasted coconut.

pineapple-cake-011

Use green fondant to make the pineapple leaves. Roll out the fondant to be 1/4-inch thick and then cut leaf shapes using a knife. Sprinkle with edible glitter and slide in toothpicks. Set them aside to let harden for a couple of hours.

Pineapple_Cake_022

Stick them on top of your cake and voilá! A pineapple cake creation!

Pineapple_Cake_030

No joke, this pineapple cake was one of my all time favorites. It is so moist, buttery and delicious!

Pineapple_Cake_033

Show us your project by tagging us on Instagram + using the hashtag #iamcreative!

How-To-Make-A-Pineapple-Shaped-Pound-Cake

DIY Production and Styling: Kelly Bryden
Photography: Brittany Griffin

Brit + Co may at times use affiliate links to promote products sold by others, but always offers genuine editorial recommendations.