1-Preheat your oven: Getting started on your Coconut Pineapple Bundt Cake is fun and easy, with steps that build on each other for great results. Begin by preheating your oven to 350 degrees F (177 degrees C) and greasing a bundt pan or a 9×13-inch baking pan.

2-Beat the wet ingredients: In a large bowl, beat the 1 cup vegetable oil, 1 cup sugar, 3 eggs, and 1 teaspoon coconut extract until thick and smooth. Then, add the 1 cup drained crushed unsweetened pineapple and 1 cup sour cream, stirring until everything blends well.

3-Combine the dry ingredients: In another bowl, mix the 3 cups all-purpose flour, 1 cup unsweetened shredded coconut, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon ground nutmeg, and 1 teaspoon salt.

4-Mix dry and wet mixtures: Combine the dry and wet mixtures, stirring until no streaks remain; the batter will be thick.

5-Bake the cake: Spoon it into the prepared pan and bake for 40-45 minutes, or until lightly browned and a toothpick inserted comes out clean.

6-Cool the cake: After baking, cool the cake in the pan for 10 minutes before moving it to a rack to cool completely.

7-Make and apply the glaze: Finish by mixing 1 cup icing sugar with 2 tablespoons pineapple juice for a glaze and spoon it over the cooled cake.