Tropical Coconut Pineapple Pound Cake: A Slice of Paradise

Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or a Bundt pan.
Prepare the Dry Ingredients:

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar:

In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the Eggs and Extracts:

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and coconut extract.
Add the Wet Ingredients:

Stir in the drained crushed pineapple, shredded coconut, sour cream, and milk, mixing until fully combined.
Combine Wet and Dry Ingredients:

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix to keep the cake light and fluffy.
Bake the Cake:

Pour the batter into the prepared pan and smooth the top. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Cool the Cake:

Allow the cake to cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely.
Make the Glaze (Optional):

If using, whisk together the powdered sugar, pineapple juice (or milk), and coconut extract until smooth and pourable. Drizzle the glaze over the cooled cake for a finishing touch.
Serve and Enjoy:

Slice and serve your Tropical Coconut Pineapple Pound Cake as a delightful dessert or snack with a refreshing drink.
Serving and Storage Tips