Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp coconut extract (optional but recommended)
- 1/2 cup crushed pineapple (drained)
- 1/4 cup pineapple juice (reserved from the can)
- 1/2 cup sour cream
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup shredded sweetened coconut
For the Glaze:
- 1 cup powdered sugar
- 1–2 tbsp pineapple juice or coconut milk
- Optional: 1 tbsp rum or 1/2 tsp rum extract for a true piña colada flavor
- Shredded coconut or pineapple tidbits for topping (optional)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 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. Mix in vanilla and coconut extract.
- Stir in the crushed pineapple, pineapple juice, and sour cream until combined.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring just until combined. Fold in the shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- While the cake cools, make the glaze: Whisk together powdered sugar with enough pineapple juice (or coconut milk) to make a pourable glaze. Add rum or rum extract if using.
- Drizzle the glaze over the cooled cake and top with coconut or pineapple if desired.
Let me know if you’d like a tropical whipped cream topping or want to make it into cupcakes! 🌴🍍🥥