2 1/2 c
unsalted butter, room temperature
crushed pineapple, drained
1Heat oven to 325 degrees. Grease a 12 cup bundt pan. Lightly flour and tap out excess.
2Whisk flour, baking soda and salt together in a medium bowl.
3Beat butter and sugar until light and fluffy, about 3 minutes.Beat in eggs one at a time, beating well after each addition.
4Mix yogurt with pineapples in a small bowl.
5Beat flour mixture into butter mixture, low speed, in 3 additions alternating with yogurt mixture, starting and ending with flour. Add coconut extract and vanilla and continue to beat for 3 minutes.
6Pour into prepared bundt pan. Bake for 60 mins at 325 or until a wooden pick inserted in the center comes out clean. Place pan on a wire rack to cool for 15 mins. Then turn out cake on the wire rack to cool completely.
7Whisk together pineapple juice and confectioners sugar and drizzle over cooled cake. sprinkle coconut over glaze.
8Options: You could also add 1 tsp.lime rind to batter and make the glaze using lime juice instead of pineapple to give it a pina colada flavor.
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