Ingredients
Dry Ingredients:
1 ½ cups all-purpose flour
½ tsp baking powder
½ tsp baking soda
¼ tsp salt
1 cup shredded sweetened coconut
Zest of 1 lime (optional but recommended)
Wet Ingredients:
1 stick (½ cup) unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ tsp coconut extract (optional but adds depth)
⅓ cup sour cream or Greek yogurt
½ cup crushed pineapple (well-drained)
2 tbsp pineapple juice (from the canned pineapple)
Glaze:
½ cup powdered sugar
1–2 tbsp pineapple juice
Toasted coconut flakes, for topping (optional)
Instructions
Step 1: Preheat and Prepare
Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment for easy release.
Step 2: Toast the Coconut
Toast shredded coconut in a dry skillet over medium heat for 2–3 minutes, stirring constantly until golden. Set aside to cool.
Step 3: Mix the Dry Ingredients
In a bowl, whisk flour, baking powder, baking soda, salt, and lime zest. Stir in ¾ of the toasted coconut; reserve the rest.
Step 4: Cream the Butter and Sugar
Beat butter and sugar for 3–4 minutes until light and fluffy.
Step 5: Add Eggs and Extracts
Add eggs one at a time, mixing well. Stir in vanilla and coconut extracts.
Step 6: Combine the Batter
Fold in sour cream, crushed pineapple, and pineapple juice. Add dry mix gradually; stir just until combined.
Step 7: Bake
Pour batter into the pan and smooth the top. Bake for 60–70 minutes, or until a toothpick comes out clean. Cool in the pan 10–15 minutes, then transfer to a wire rack.
Step 8: Make the Glaze
Mix powdered sugar and pineapple juice until smooth. Drizzle over cooled cake and top with remaining toasted coconut. Let set before slicing.
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