Pineapple Coconut Cake

Ingrédients

• 2 1/4 Cups Flour
• 2 Cups Sugar
• 15 Ounces Crushed Pineapple (drained)
• 1 Cup Sweetened Shredded Coconut
• 1 Cup Butter (softened)
• 6 Eggs
• 1 tbsp Vanilla Extract
• 2 tsp Baking Powder
• 1 Cup Powdered Sugar
• 5 tbsp Pineapple Juice

Préparation

1. 1

   Preheat the oven to 350 degrees and grease a 10-inch bundt pan.

2. 2

   In a large bowl, cream together the butter and sugar.

3. 3

   Add the vanilla and eggs. Mix well.

4. 4

   Add the rest of the ingredients except the coconut and pineapple. Mix well again.

5. 5

   Fold in the pineapple and coconut into the batter, reserving the pineapple juice.

6. 6

   Pour the batter into the bundt pan and cook for 55 minutes or until a toothpick comes out clean.

7. 7

   While the cake cools, combine the pineapple juice and powdered sugar in a small bowl and mix well.

8. 8

   Remove the cake from the pan and place it on a cake stand. Pour the icing around the top middle of the cake and let it run down both sides.

9. 9

   Top with pieces of pineapple and excess coconut if desired.