Preheat Oven:
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or 9×5-inch loaf pan.
Cream Butter & Sugar:
In a large bowl, cream together the butter and sugar until light and fluffy.
Add Eggs & Extracts:
Beat in eggs, one at a time, then add vanilla and coconut extract.
Combine Dry Ingredients:
In a separate bowl, whisk together flour, baking powder, and salt.
Mix Wet & Dry:
Gradually add dry ingredients to the butter mixture, alternating with pineapple juice and coconut milk. Mix until just combined.
Fold in Pineapple & Coconut:
Gently fold in crushed pineapple and shredded coconut.
Bake:
Pour batter into prepared pan and smooth the top. Bake for 60–70 minutes (for bundt) or 50–60 minutes (for loaf), or until a toothpick inserted comes out clean.
Cool:
Let cake cool in pan for 10–15 minutes, then turn out onto a wire rack to cool completely.
Optional Glaze:
Whisk powdered sugar with pineapple juice and coconut extract until smooth. Drizzle over cooled cake.
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