Servings: 10 people
Calories: 300kcal
Equipment
- Stand mixer or hand mixer
- Whisk
- Spatula
- Bundt pan
- Mixing bowls
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon coconut extract
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 1 cup crushed and drained pineapple
- 1 cup coconut milk (unsweetened) or pineapple juice
- 1 cup sour cream
- 1 cup sweetened grated coconut
Instructions
- Preheat your oven to 325°F (163°C) and grease a bundt pan generously.
- In a large mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each.
- Stir in the coconut and vanilla extracts.
- Whisk together the flour, baking powder, and salt in another bowl.
- In a third bowl, combine sour cream, coconut milk, and drained pineapple.
- Gradually incorporate the dry ingredients into the butter mixture in three parts, alternating with the pineapple mixture.
- Fold in the shredded coconut gently.
- Pour the batter into the prepared bundt pan and smooth the surface.
- Bake for 70-80 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before unmolding.
- For the glaze, whisk powdered sugar with pineapple juice or coconut milk and extract until smooth.
- Drizzle glaze over the cooled cake and sprinkle with toasted coconut or pineapple cubes.
Notes
To enhance the flavor, toast the shredded coconut before adding it to the batter. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for longer freshness. Feel free to customize with fresh pineapple instead of canned, or substitute sour cream with Greek yogurt for a variation. If you want a healthier option, you can reduce the sugar or use a sugar substitute.
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Cholesterol: 70mg | Sodium: 200mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 300IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg
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