Preparation:
1 Cake: Preheat oven to 163 ° C and grease a bundt mold. Beat butter and sugar until fluffy. Insert eggs one by one, then extracts.
2 Mix in another bowl flour, baking powder and salt. In another bowl, combine sour cream, coconut milk and drained pineapple.
3 Incorporate the dry ingredients into the butter mixture into three parts, alternating with the pineapple mixture. Add the grated coconut and mix gently.
4 Pour into mold, smooth surface and bake 70-80 min, until a chopstick comes out clean. Cool for 15 min before de-molding.
5 Glazing: Mix glazing sugar with pineapple juice or coconut milk and the extract. Pour over the cold cake and decorate with toasted coconut or pineapple.
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