Submitted by Terri Bearden-Good, Broken Arrow, Okla.
• 1 C unsalted butter, softened
• 1 1/2 C sugar
• 4 eggs
• 1/2 C crushed pineapple, drained
• 1/2 C canned coconut milk
• 1/2 tsp coconut extract
• 1/2 tsp vanilla extract
• 2 1/2 C all-purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 C sweetened shredded coconut
Preheat oven to 350 degrees. Grease and flour a 9×5 loaf pan. In a large mixing bowl, cream the butter and sugar until fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition. Mix in crushed pineapple, coconut milk, coconut extract and vanilla extract until well combined. In a separate bowl, whisk together flour, baking powder and salt. Gradually add the flour mixture to the egg mixture, mixing until just combined. Fold in the shredded coconut. Pour the batter into the prepared loaf pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Drizzle the glaze over cooled cake and garnish with toasted coconut flakes.
Glaze:
• 1 C powdered sugar
• 1 Tbsp coconut milk
• 1/4 tsp coconut extract
Whisk together until smooth and drizzle over cooled cake.
