– 3 sticks unsalted butter, softened (339g) – 3 cups white sugar (600g) – 5 large eggs, room temperature – 3 cups All Purpose Flour ( – ½ teaspoon baking powder (2g) – ½ teaspoon salt (3g) – 1 cup sour cream (242g) – 15.25 oz (or 20 oz) – 1 teaspoon vanilla extract (4g) – 2½ teaspoons coconut extract (10g) – 1 cup flaked, sweetened coconut – ¼ cup white rum (61g) – ¼ cup water (61g) – 1 cup sugar (200g) – 1 stick unsalted butter (113g) – 2 cups confectioners sugar, sifted – 3-4 Tablespoons milk – pinch of salt – 1 teaspoon coconut extract (4g) – Maraschino Cherries – Additional Flaked Coconut to sprinkle on top.
A bundt pan should be greased and floured before baking at 350°F.Pineapple Drainage: Empty the crushed pineapple can into a strainer/sifter over a bowl.
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A spoon will delicately push the crushed pineapple in the strainer, releasing the juice into the dish. Set aside drained pineapple.Mix the all-purpose flour, baking powder, and salt in a separate dish and set aside.
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Mix butter on medium speed (with paddle attachment if using a stand mixer) until smooth. Add sugar slowly and beat on medium speed until fluffy (3–5 minutes).
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After adding each egg, mix to integrate.Mix sour cream, 1¼ cups crushed pineapple (drained), coconut extract, and vanilla extract in a small bowl or measuring cup.
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Add the flour mixture alternating with the sour cream mixture to the butter, sugar, and egg mixture on low speed. Start and finish with dry ingredients. . Only mix until combined.Mix in coconut. Fill the bundt pan with batter.
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Bake until done at 350 degrees for 60–65 minutes. Bake times vary. Watch the cake near 1 hour and add time as needed. When a toothpick or spear comes out clean or with a few wet crumbs, it's ready.In the last 15 minutes of baking, make the rum glaze.
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Mix sugar, butter, water, and rum in a saucepan over low heat until butter melts. Increase heat to medium and whisk regularly until boiling. If you don't stir, it may boil over. Remove after 3 minutes of boiling.
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After the cake is removed from the oven and left in the pan, this glaze will be drizzled on. Pour the warm glaze over the cake in pan and let it sit for 15 minutes.
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After 15 minutes, when the glaze has absorbed, place the cake plate/pedestal upside down against the cake pan and flip it all together so the cake plate is right side up and the pan is on top. Remove cake pan to uncover cake.
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Stir ingredients in a small bowl until smooth. If overly thick, add milk or rum. Use more confectioners sugar if too thin.Drizzle over cooled pound cake. (I spooned my into a piping bag with a clipped tip for control.)
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This cake can be stored at room temperature in an airtight container or dome. The cherries on top should be chilled and added shortly before serving. Removing this cake from the fridge 2-3 hours before serving improves its flavour and texture.
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