Ingredients
Ingredients
For the Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tsp coconut extract
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1 tsp vanilla extract
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2 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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½ cup canned crushed pineapple (drained)
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½ cup sweetened shredded coconut
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½ cup sour cream
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¼ cup coconut milk or regular milk Log in or sign up to view
For the Glaze:
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1 cup powdered sugar
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2 tbsp pineapple juice (or milk for a thicker glaze)
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Toasted coconut flakes (for garnish, optional)
Instructions
Instructions
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Preheat & Prep: Set your oven to 325°F (163°C). Grease and flour a bundt pan.
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Cream Butter & Sugar: In a large bowl, beat the softened butter and granulated sugar until light and fluffy.
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Add Eggs & Extracts: Beat in the eggs one at a time, then mix in the coconut and vanilla extracts.
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Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
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Mix Wet & Dry: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk.
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Fold in Goodies: Gently fold in the drained pineapple and shredded coconut.
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Bake: Pour the batter into the prepared pan and bake for 60-70 minutes, or until a toothpick comes out clean.
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Cool: Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
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Glaze: Whisk together the powdered sugar and pineapple juice (or milk) until smooth. Drizzle over the cooled cake and sprinkle with toasted coconut flakes if desired.
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
Nutrition
- Calories: Approximately 450
- Sodium: 200mg
- Protein: 5g