This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!
1 1/2 c toasted unsweetened coconut
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained
1/2 c powdered sugar
1 TBSP lime juice
Preheat oven to 350. Spary a Bundt pan.
Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.
Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.
Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.
Whisk together glaze and drizzle over the top.
Serves 8 – 10.