Ingredients 2 cups all-purpose flour 1/4 teaspoon baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup butter, softened 1 cup granulated sugar 3 Eggs 1 teaspoon coconut extract 1-1/2 cups sweetened shredded coconut 1 can (8 oz.) crushed pineapple, drained 1-1/2 cups confectioners' sugar 3 tablespoons milk Instructions Click to mark complete - Preheat oven to 325°F. Prepare 6 Cavity Mini Fluted Tube Pan with vegetable pan spray and flour. - In small bowl, stir together flour, baking powder, baking soda and salt. - In large bowl, beat butter and granulated sugar with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each. Add coconut extract and 1 cup shredded coconut and mix until well combined. Add flour mixture in three additions, alternating with pineapple. Beat until just combined. Divide evenly into prepared pans. - Bake 34-38 minutes or until toothpick inserted in center comes out clean. Cool in pans on cooling grid 5 minutes. Remove from pans; cool completely on grid. - In small bowl, whisk together confectioners' sugar and milk until smooth. Drizzle tops of cooled cakes with glaze. Sprinkle with remaining 1/2 cup shredded coconut.
