Ingredients
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup crushed pineapple (drained)
- ½ cup coconut milk (or whole milk)
- 1 tsp coconut extract (or vanilla extract)
- ½ cup sweetened shredded coconut
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice
- 1 tbsp rum (optional, or use coconut milk for a non-alcoholic version)
- 2 tbsp shredded coconut (for garnish)
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a 9×5 inch loaf pan or a bundt pan.
- Cream butter and sugar in a large bowl until light and fluffy (about 3-4 minutes).
- Add eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with coconut milk. Mix just until combined.
- Fold in crushed pineapple, coconut extract, and shredded coconut.
- 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 cool in pan for 15 minutes, then transfer to a wire rack to cool completely.
- While the cake cools, prepare the glaze by mixing powdered sugar, pineapple juice, and rum (if using) until smooth.
- Drizzle glaze over the cooled cake and sprinkle with shredded coconut.
Enjoy this tropical, buttery treat with your favorite cup of tea or coffee! Let me know if you’d like a dairy-free or gluten-free version.