Hey there!
It's been a while since I made an appearance here .. but life has been keeping me busy.
It's summertime and I am trying to stay as cool as possible. But since today was a cooler day (only in the low 80's) I suddenly had the urge to bake a cake.
This cake I am introducing you to is one of my favorites! The smell and taste always remind me of sunshine and beach .. and with just a few ingredients it is fairly easy to make.
This recipe is for a 12 cup bundt pan!
- For the CAKE
- 1 3/4 cups all purpose flour
- 2 cups sweetened coconut flakes
- 1 1/2 cups soft unsalted butter
- 2 cups granulated sugar
- 4 eggs
- 1 cup sour cream
- 1/2 teaspoon baking powder
- 2 teaspoons coconut extract
- 1 cup (well drained) crushed pineapple
For the GLAZE
2 tablespoons melted butter
2 tablespoons pineapple juice reserved from your crushed pineapple (room temperature) (+ if you want the glaze thinner)
1 cup confectioner sugar (+ if you want the glaze thicker)
1. Preheat your oven to 325 degrees. Prepare your 12 cup bundt pan.
2. In a medium bowl mix the flour and the coconut flakes. Set aside.
3. In a separate bowl cream the butter and sugar together with a hand mixer. Add the eggs one at a time and mix until the mixture is light and fluffy. Add the sour cream, baking powder and extract. Mix well.
4. Now add half of the flour and coconut flakes to the creamed mixture and blend together. Add the remaining flour and coconut and mix until everything is combined. 5. Pour the batter into your prepared pan and bake for about 60 to 75 minutes or until a toothpick comes out clean. Let your cake cool for about 30 minutes and then invert it onto a plate. Let it cool for another 30 minutes.
6. Make the glaze by whisking the pineapple juice into the melted butter. Gradually add the confectioner sugar and continue stirring until it is smooth and thick. Pour or spoon the glaze on your cake. (* add more sugar to make the glaze thicker or add more juice to make it thinner)
I hope you enjoy this yummy cake 😋
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