Ingredients:
For the Cake
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon coconut extract
- 1/2 cup crushed pineapple, well drained
- 1/2 cup coconut milk
- 1/2 cup sour cream
- 1 cup sweetened shredded coconut
For the Glaze
- 1 1/2 cups powdered sugar
- 2–3 tablespoons pineapple juice
- 1/2 teaspoon coconut extract
- 2 tablespoons toasted shredded coconut (optional)
Instructions:
Prepare the Oven and Pan
Preheat the oven to 325°F (165°C). Grease and flour a bundt pan or loaf pan thoroughly to prevent sticking.
Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, beat the softened butter and sugar together until light and fluffy. This step is important for creating a soft texture.
Add Eggs and Extracts
Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and coconut extract.
Combine Wet Ingredients
Mix in the crushed pineapple, coconut milk, and sour cream until well incorporated.
Add Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in Coconut
Gently fold in the shredded coconut.
Bake
Pour the batter into the prepared pan and smooth the top. Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool
Allow the cake to cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Make the Glaze
In a small bowl, whisk together powdered sugar, pineapple juice, and coconut extract until smooth. Adjust consistency by adding more juice if needed.
Drizzle the glaze over the cooled cake and sprinkle with toasted coconut if desired.
Tips for Best Results
- Drain the pineapple very well to avoid excess moisture in the batter.
- Use room temperature ingredients for a smoother batter and even baking.
- Do not overmix once the flour is added to keep the cake tender.
- Toast the coconut lightly for extra flavor and texture.
Storage
Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. The flavor often improves after the first day as the pineapple and coconut meld together.
Serving Suggestions
Serve slices with fresh pineapple, whipped cream, or a scoop of vanilla ice cream for a complete tropical dessert experience.