Pineapple Sumol and Coconut Poundcake
If you like pina coladas you’ll love this cake. The pineapple and coconut flavors really come through. I used Pineapple sumol, but you can substitute with pineapple juice.
2 sticks butter (soft)
1 and 1/2 cups sugar
3 large eggs
3 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1 cup pineapple Sumol or pineapple juice
1/4 cup milk
1/4 cup lemon juice
1 cup shredded coconut plus more for topping cake
Mix 2 cups of powdered sugar, 2 tablespoons of lemon juice and 2 tablespoons of pineapple juice.
Preheat oven to 350 F. Beat the sugar and butter until creamy and adding 1 egg at a time.
Sift the flour, baking powder and salt. In separate bowl mix together and pineapple sumol and lemon juice.
Mix the flour mixture and the milk into the eggs alternating with the sumol and beat until creamy.
Add the coconut and mix well. Pour into a well greased bundt pan. Cook for 50 – 55 minutes until tooth pick comes out clean.
Cool 10 minutes. Drizzle the glaze over the cake and top with shredded coconut.