• Preheat oven to 350 degrees F and grease and flour a bundt pan.
• Draining the Pineapple: Place a strainer/sifter over a bowl and empty the can of crushed pineapple into it. Use a fork to lightly press the crushed pineapple in the strainer, the juice will fall into the bowl beneath. Reserve the juice and pineapple separately. Set aside.
• In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
• Mix the butter on medium speed until smooth (using paddle attachment if you have a stand mixer). Gradually add the sugar and mix on medium speed until light and fluffy (3 to 5 minutes).
• Add the eggs one at a time, blending after each to incorporate.
• In a small bowl or measuring cup, combine the sour cream, 1¼ cups crushed pineapple (well drained), coconut extract and vanilla extract.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
• Fold in the coconut. Scoop batter into the prepared bundt pan.
• Bake at 350 degrees for 60-65 minutes- or until done. Baking times may vary. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
• This recipe makes approximately 9.5 cups of batter.

For the Pineapple Simple Syrup Glaze

• Stir together the pineapple juice and white/granulated sugar. Microwave for one minute. The mixture should be hot enough to dissolve the sugar. If you see sugar crystals on the spoon after stirring the heated mixture, microwave for a few more seconds. (You can heat and dissolve the mixture on the stovetop if you would rather).
• Using a pastry brush (we use a silicone pastry brush), apply the glaze to the top and sides of the cake. You will not need all of the syrup.

For the Simple White Glaze

• Combine confectioners sugar, coconut extract, milk, and a pinch of salt in a small bowl and stir until smooth. If too thick, add a bit more milk. If too thin, add a bit more confectioners sugar.
• Drizzle over the cooled, pineapple-glazed pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.) If the glaze is too thin, add a bit more powdered sugar. If it is too thick, add a bit more juice or a touch of milk.
• This cake can be kept at room temperature in an airtight container.