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1 cup unsalted butter (softened)

1 ½ cups granulated sugar

4 large eggs (room temperature)

1 tsp vanilla extract

½ tsp coconut extract (optional)

2 cups all-purpose flour

1 tsp baking powder

½ tsp salt

½ cup sour cream or plain yogurt

¾ cup crushed pineapple (drained)

½ cup sweetened shredded coconut

1 cup powdered sugar (for glaze)

2 tbsp pineapple juice or milk (for glaze)

1 tbsp shredded coconut (for topping)

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1. Preheat oven to 350°F (175°C). Grease and flour a loaf or bundt pan.

2. Cream butter and sugar until light and fluffy (3–4 minutes).

3. Beat in eggs one at a time, then add vanilla and coconut extract.

4. In a separate bowl, whisk flour, baking powder, and salt.

5. Alternate adding flour mixture and sour cream into the batter. Mix gently.

6. Fold in crushed pineapple and shredded coconut.

7. Pour into prepared pan and bake for 55–60 minutes, or until a toothpick comes out clean.

8. Cool in pan for 10 minutes, then transfer to wire rack.

9. Mix glaze ingredients and drizzle over cooled cake. Top with extra coconut.

Use room temperature ingredients for a better rise and texture.

Drain pineapple thoroughly to avoid excess moisture.

Try toasted coconut for added crunch and flavor on top.

Serve with whipped cream or a scoop of vanilla ice cream for extra indulgence.