INGREDENT
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1/2 teaspoon coconut extract
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon rum extract (optional, for classic piña colada flavor)
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup crushed pineapple, drained
- 1/2 cup sweetened shredded coconut
- 1/2 cup sour cream
- 1/4 cup pineapple juice
For the glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice or coconut milk
- Toasted coconut flakes (optional, for garnish)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- Cream the butter and sugar together in a large bowl until light and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in coconut, vanilla, and rum extracts.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with sour cream and pineapple juice. Mix just until combined.
- Fold in the crushed pineapple and shredded coconut.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze by mixing powdered sugar with pineapple juice or coconut milk until smooth and pourable.
- Drizzle glaze over cooled cake and sprinkle with toasted coconut flakes if desired.
Let me know if you’d like a version with rum or a dairy-free option!