Pineapple Coconut Pound Cake 
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 tsp baking powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 tsp coconut extract
½ cup sour cream
1 cup crushed pineapple, drained
1 cup sweetened shredded coconut
For the Pineapple Glaze:
1 cup powdered sugar
2 tbsp pineapple juice
1 tbsp coconut milk (or more pineapple juice)
Instructions:
1. Prepare the Cake Batter:
Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or loaf pan.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
In a large bowl, beat butter and sugar until light and fluffy (about 3 minutes).
Add eggs, one at a time, mixing well after each addition. Stir in vanilla and coconut extracts.
Mix in sour cream until well combined.
Gradually add the dry ingredients, mixing just until combined.
Fold in crushed pineapple and shredded coconut.
2. Bake the Cake:
Pour the batter into the prepared pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
3. Make the Pineapple Glaze:
In a bowl, whisk together powdered sugar, pineapple juice, and coconut milk until smooth.
Drizzle over the cooled cake
