Pineapple Coconut Cake

I have the best mom in the world. This cake was just a small tribute to the millions of amazing things she's done for me over the years. She's always been exactly what I need, and for that I am grateful. Oh, and this cake rocks.


Pineapple Coconut Cake
serves a bunch/adapted from this recipe


Here's what I used:

Cake

• 1 1/2 cups coconut
• 2 eggs
• 1 cup sour cream
• 1 teaspoon vanilla
• 1 3/4 cups flour
• 1/4 teaspoon baking soda
• 1 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup butter (room temperature)
• 3/4 cup sugar
• 1 can pineapple chunks (I used a 20 oz can)

Glaze

• 1/2 cup confectioners sugar
• 2 tablespoons lime juice

Here's what I did:

1. Toast the coconut at 350 degrees for about 5 - 8 minutes, stirring frequently, (check after 5...you do not want to burn coconut. It's sad) - set aside.
2. Lightly beat eggs, sour cream and vanilla in a medium bowl.
3. In a separate bowl mix together flour, baking soda, baking powder and salt.
4. Beat together butter and sugar until light and fluffy - about 2 to 3 minutes.
5. Keep mixer on medium speed, and gradually add 1/3 of the egg mixture and then 1/3 of the dry mixture - alternating until fully combined.
6. Open pineapple and drain juice - pat dry.
7. Mix the cooled coconut and pineapple chunks into the batter.
8. Pour batter into a prepared bundt pan and bake at 350 degrees for about an hour or until a toothpick comes out clean.
9. Mix together sugar and lime juice, and pour over cooled cake.