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Ingredients
Scale
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon almond extract (or vanilla extract)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup whole milk
- 1 (20-ounce) can crushed pineapple, drained (reserve 1/4 cup juice)
- 1 cup shredded or flaked coconut
- 2/3 cup powdered sugar
- 3 tablespoons reserved pineapple juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Cream together butter, sugar, eggs, and almond extract in a mixing bowl.
- In another bowl, whisk flour and baking powder together.
- Gradually mix dry ingredients into the wet mixture until combined.
- Folding in the milk and crushed pineapple until evenly mixed.
- Add shredded coconut and gently fold in.
- Transfer batter to a greased loaf pan and bake for 60 to 65 minutes.
- Cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare glaze by whisking powdered sugar, reserved pineapple juice, and optional vanilla.
- Drizzle glaze over the cooled cake.
Notes
Ensure butter is at room temperature for easier mixing.
Do not overmix the batter to maintain a light, fluffy texture.
Cool the cake completely before applying glaze to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Calories: 250
- Sugar: 20
- Sodium: 180
- Fat: 10
- Saturated Fat: 6
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 3
- Cholesterol: 70