2-1/2 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
2 sticks butter, room temperature
2-1/2 cups sugar
6 large eggs
1 teaspoon vanilla
1 teaspoon coconut extract
1 cup canned unsweetened coconut milk
2 cups powdered sugar
4 tablespoons pineapple juice
1/2 cup flaked coconut
Preheat oven to 350 degrees. Spray Bundt pan with non-stick cooking spray and dust with flour.
In a small bowl, whisk together the flour, salt and baking powder. In a large bowl, using a hand mixer, cream together the butter and sugar until light and fluffy, about 5 minutes. Beat in the eggs, one at a time. Once mixed, add the vanilla and coconut extract. Stir in the coconut milk and beat until combined.
Slowly beat in the dry ingredients until the mixture is smooth. Pour the batter into the prepared Bundt pan and bake for 1 hour and 10 minutes. Cool for 10 minutes, then invert on a serving plate.
For Pineapple Glaze: In a mixing bowl, whisk the powdered sugar and the pineapple juice together until smooth. Spoon the glaze over the cake, sprinkle with coconut and serve.