Description
A delicious and moist Pineapple Coconut Bundt Cake that brings a taste of the tropics to your table.
Ingredients
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup sour cream
- 1 can (20 oz) crushed pineapple, well drained
- 1 cup sweetened shredded coconut
- ½ cup coconut milk
- 1½ cups powdered sugar (for glaze)
- 3 tbsp coconut milk (for glaze)
- ½ tsp vanilla extract (for glaze)
- ¼ cup shredded coconut (for glaze)
- Optional Garnish: Toasted coconut, small pineapple pieces, maraschino cherries
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a 10-inch Bundt pan, making sure to coat all the crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar for 3–4 minutes, until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Add the vanilla.
- Stir the sour cream, coconut milk, and drained pineapple together in a separate bowl.
- Add the dry ingredients to the butter mixture in three additions, alternating with the pineapple mixture. Begin and end with the dry ingredients. Mix just until combined.
- Gently fold in the shredded coconut. Do not overmix.
- Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the thickest part comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then carefully invert it onto a wire rack. Allow it to cool completely before glazing.
- Whisk powdered sugar, coconut milk, and vanilla until smooth. Add a little more coconut milk if needed to reach a pourable consistency.
- Drizzle the glaze generously over the cooled cake and sprinkle with shredded or toasted coconut.
- Let the glaze set for about 10 minutes, then slice and serve.
Notes
- Drain the pineapple well so the cake doesn’t become overly wet.
- Toast the coconut before sprinkling it over the glaze for extra flavor and crunch.
- Don’t overmix the batter once the flour is added; this keeps the cake tender.
- For an extra tropical touch, add ½ cup chopped macadamia nuts to the batter.
- Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg