Ingredients
1/2 cup butter, softened1 cup sugar4 large eggs, room temperature1 teaspoon coconut extract2-1/2 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup unsweetened pineapple juice2-1/4 cups sweetened shredded coconut1-1/2 cups chopped candied pineapple1 cup chopped macadamia nuts1 cup golden raisins1/2 cup chopped dried mangoes1/2 cup chopped green candied cherries1/2 cup chopped red candied cherriesCOCONUT GLAZE:1 cup confectioners’ sugar2 tablespoons coconut milk or 2% milk1/4 teaspoon coconut extract1/4 teaspoon vanilla extract
Preparation
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in extract. Combine the flour, baking powder and salt; add to the creamed mixture alternately with pineapple juice, beating well after each addition. Fold in the coconut, pineapple, macadamia nuts, raisins, mangoes and candied cherries.
Transfer to a greased and floured 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-60 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
In a small bowl, combine the confectioners’ sugar, coconut milk and extracts. Drizzle over cake.
