Tropical Pound Cake - cooking recipe

Ingredients

Cake
2 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter (room temperature)
2 cups sugar
4 eggs
1 (8 ounce) container sour cream (or to make it lighter 1 - 8 oz. container vanilla yogurt)
1/4 cup crushed pineapple (canned)
1 teaspoon grated lime rind
1 teaspoon coconut extract
1/2 teaspoon vanilla extract
Glaze
2 teaspoons fresh lime juice
1/2 cup confectioners' sugar
Garnish
sweetened flaked coconut
thin strips lime slices or grated lime rind

Preparation

Heat oven to 325.
Grease a 12-cup Bundt pan. Lightly dust with flour.
Whisk together flour, baking soda, and salt in a medium bowl until mixed well.
Beat together butter and sugar in a second bowl until light and fluffy, about 3 minutes.
Beat in eggs, one at a time, beating well after each addition.
Mix together sour cream (or yogurt), pineapple, and lime rind in a small bowl.
On low speed, beat flour mixture into butter mixture in 3 additions, alternating with the sour cream (yogurt) mixture, starting and ending with the flour mixture.
Add coconut and vanilla extracts.
Beat on medium speed for 3 minutes.
Pour batter into prepared pan.
Bake in 325-degree oven for 60 minutes or until wooden pick inserted in the center comes out clean.
Transfer pan to wire rack and cool for 20 minutes.
Remove from pan and let cool completely.
Glaze:
Whisk together lime juice and confectioner's sugar in small bowl until good drizzling consistency.
Drizzle over cake and garnish with desired toppings.