– 3 sticks unsalted butter, softened (339g) – 3 cups white sugar (600g) – 5 large eggs, room temperature – 3 cups All Purpose Flour (not self-rising) (375g) – ½ teaspoon baking powder (2g) – ½ teaspoon salt (3g) – 1 cup sour cream (242g) – 15.25 oz (or 20 oz)can of crushed pineapple – 1 teaspoon vanilla extract (4g) – 2½ teaspoons coconut extract (10g) – 1 cup flaked, sweetened coconut – ⅓ cup reserved pineapple juice from the drained pineapple. – ⅓ cup sugar (100g) – 2 cup powdered sugar sifted – 3-4 Tablespoons milk – pinch of salt – 1 teaspoon coconut extract (4g)
A bundt pan should be greased and floured before baking at 350°F.Drain the pineapple: Empty the can of crushed pineapple into a strainer/sifter over a bowl.
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With a fork, lightly push the crushed pineapple in the strainer to release the juice into the bowl. Keep liquid and pineapple separate. Set aside.Mix the all-purpose flour, baking powder, and salt in a separate dish and set aside.
2
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. (I add flour three times and sour cream twice). Only mix until combined.
5
Stir in coconut. Fill bundt pan with batter.Complete baking at 350 degrees for 60–65 minutes. Bake times vary. Watch the cake near 1 hour and add time as needed. It's ready when a toothpick or spear comes out clean or with damp crumbs.T
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Mix pineapple juice and white/granulated sugar. Microwave one minute. Sugar should dissolve in heated mixture. If sugar crystals form on the spoon after swirling the hot mixture, microwave for a few seconds.
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(Alternatively, heat and dissolve the mixture on the hob).Apply glaze to cake top and sides with a silicone pastry brush. You won't need all syrup.
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Stir confectioners sugar, coconut essence, milk, and a bit of salt in a small bowl until smooth. If too thick, add milk. Use more confectioners sugar if too thin.Pour over pineapple-glazed pound cake after cooling.
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(I spooned my into a piping bag with a clipped tip for control.) Increase powdered sugar if the glaze is too thin. Add juice or milk if too thick.An airtight container can store this cake at room temperature.
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