INGREDIENTS
For the Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon coconut extract (optional, for extra coconut flavor)
- 1/2 cup crushed pineapple, drained
- 1/2 cup canned coconut milk (or regular milk)
- 1/2 cup sweetened shredded coconut
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Glaze:
- 1 cup powdered sugar
- 2–3 tablespoons pineapple juice (from the can)
- 1 tablespoon coconut milk
- Toasted shredded coconut (optional, for garnish)
Instructions
- Preheat the oven to 325°F (165°C). Grease and flour a bundt or loaf pan.
- Cream the butter and sugar in a large bowl using an electric mixer until light and fluffy (about 3–4 minutes).
- Add eggs one at a time, beating well after each addition. Stir in the vanilla and coconut extracts.
- Mix in the crushed pineapple, coconut milk, and shredded coconut until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, beating just until combined. Do not overmix.
- Pour batter into prepared pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the glaze: Whisk together powdered sugar, pineapple juice, and coconut milk until smooth. Drizzle over the cooled cake.
- Garnish with toasted coconut if desired.
Tip: For an extra tropical twist, serve with a side of whipped cream and a cherry on top! 🍒
Let me know if you’d like a sugar-free or mini loaf version too!