INGREDIENTS
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs
- 2 ½ cups (310g) all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup canned crushed pineapple (drained slightly)
- ½ cup cream of coconut (not coconut milk)
- ½ tsp coconut extract
- 1 tsp vanilla extract
- ½ cup shredded sweetened coconut (optional)
For the Glaze:
- 1 cup powdered sugar
- 2–3 tbsp pineapple juice or cream of coconut
- Toasted coconut flakes (optional for topping)
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan or a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy (about 3-5 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 the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the crushed pineapple, cream of coconut, vanilla, and coconut extract. If using, fold in the shredded coconut.
- Pour 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 the cake cool in the pan for 10 minutes, then remove and cool completely on a wire rack.
- Once the cake is cool, whisk together the glaze ingredients until smooth. Drizzle over the top of the cake.
- Sprinkle with toasted coconut if desired. Slice and enjoy!
Let me know if you want a pineapple rum version or a coconut whipped topping option!