Pour the can of crushed pineapples into a fine mesh sieve. Press the pineapples and remove as much moisture as possible. Drain until there's barely any liquid when squeezed. Set aside. Reserve 6 tbsp of pineapple juice. 20 oz Crushed Pineapples
Preheat the oven to 350 degrees F.
In a medium mixing bowl, whisk together all purpose flour, baking powder, baking soda, nutmeg, and kosher salt. Set aside. 2 1/3 cups All Purpose Flour2 tsp Baking Powder1/8 tsp Baking Soda1/4 tsp Nutmeg1/2 tsp Kosher Salt
In the bowl of a stand mixer fitted with the paddle attachment, combine room temperature butter, vegetable oil, sugar, and brown sugar. Use a hand mixer and mix together for 5 minutes, until pale and fluffy. 3/4 cup Salted Butter3 tbsp Vegetable Oil1 cup Sugar1/3 cup Brown Sugar
Add eggs, one at a time, ensuring each egg is fully incorporated prior to adding the next. Scrape down the sides of the bowl after adding each eggs to ensure that the batter is mixing properly. The batter may break a bit, this is OK. 3 large Eggs
Add sour cream, 3 tbsp of pineapple juice, pineapple emulsion, vanilla extract, and almond extract. Mix until combined, about 20-30 seconds. If the batter appears soupy, this is perfectly normal, it'll come back together after adding the dry ingredients. 1/3 cup Sour Cream3 tbsp Pineapple Juice2 tsp Pineapple Emulsion1 1/2 tsp Vanilla Extract 1/4 tsp Almond Extract
Add the flour mixture and mix together until fully combined, about 20 seconds. Scrape down the sides of the bowl using a rubber spatula and continue to mix for another 10 seconds, just to ensure everything is smooth.
Remove the bowl from the stand mixer and add half of the drained crushed pineapples to the batter (use the remainder for garnish after it's finished baking). Use a rubber spatula to fold the pineapples into the batter until evenly dispersed throughout. 20 oz Crushed Pineapples
Line a 9x5 loaf pan with parchment paper so that there's about 2 inches of overhang on each side. Pour the batter into the pan and bake for 70-80 minutes, until a toothpick inserted into the center of the loaf pan comes out with just a few moist crumbs.
Fresh out of the oven, brush the top of the cake with the remaining 3 tbsp of pineapple juice - you may not need to use it all, just enough to coat the top of the cake. Let it cool in the loaf pan for 10 minutes, then remove and wrap with plastic wrap and let it cool completely. 3 tbsp Pineapple Juice
Once cooled, make the frosting. Add butter to large bowl and beat the butter with a hand mixer until smooth, about 1 minute. Add powdered sugar and milk and mix until combined, about 30 seconds, then add the cream cheese and pineapple emulsion mix until smooth. 4 tbsp Salted Butter1 1/2 cups Powdered Sugar 2 tbsp Whole Milk4 oz Cream Cheese1/2 tsp Pineapple Emulsion
Add the frosting on top of the cooled bread and garnish with coconut shreds. Sweetened Coconut Shreds