Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a Bundt pan or a 10-inch tube pan to ensure the cake doesn’t stick.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy. This process should take about 3-5 minutes to achieve a creamy consistency.

Step 3: Add the Eggs

Add the eggs one at a time, beating well after each addition. This ensures proper incorporation and helps maintain the cake’s structure.

Step 4: Mix in the Pineapple and Extracts

Stir in the crushed pineapple, pineapple juice, vanilla extract, and coconut extract. Mix until well combined.

Step 5: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents.

Step 6: Incorporate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with the sour cream. Start and end with the flour mixture, blending well after each addition.

Step 7: Fold in the Coconut

Gently fold in the shredded coconut to evenly distribute it throughout the batter.

Step 8: Bake the Cake

Pour the batter into the prepared pan and spread it evenly. Bake for 75-85 minutes, or until a toothpick inserted in the center comes out clean.

Step 9: Cool the Cake

Allow the cake to cool in the pan for 10-15 minutes before transferring it to a wire rack to cool completely.

Step 10: Prepare the Glaze

In a small bowl, whisk together the powdered sugar, pineapple juice, and coconut extract until smooth.

Step 11: Glaze the Cake

Once the cake is fully cooled, drizzle the glaze over the top, letting it drip down the sides for a beautiful finish.

Step 12: Add Garnishes

Sprinkle toasted coconut flakes over the glaze while it is still wet to ensure they stick.