Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup crushed pineapple, drained
- ½ cup sweetened shredded coconut
- ½ cup coconut milk (or regular milk)
- ¼ cup dark rum (optional, for extra flavor)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or coconut milk
- 2 tablespoons shredded coconut (optional, for garnish)
- Maraschino cherries (optional, for garnish)
Instructions
- Preheat your oven to 325°F (160°C). Grease and flour a 10-inch bundt or loaf pan.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in the coconut and vanilla extracts.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the coconut milk and rum (if using).
- Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar with pineapple juice or coconut milk until smooth and pourable. Drizzle over the cooled cake.
- Sprinkle with extra shredded coconut and top with maraschino cherries if desired.
- Slice and enjoy a tropical treat!
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