Description
A delicious and moist Pineapple Coconut Bundt Cake that brings a taste of the tropics to your table.
Ingredients
- 240 g unsalted butter, softened
- 300 g granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 240 g crushed pineapple, well drained
- 240 g all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 120 mL buttermilk
- 100 g sweetened shredded coconut
- 120 g powdered sugar (for glaze)
- 30 mL pineapple juice (for glaze)
- 15 mL melted butter (for glaze)
- ½ tsp vanilla extract (for glaze)
Instructions
- Preheat oven to 175°C. Generously grease and flour a 10-cup Bundt pan.
- Beat softened butter and sugar for 3–4 minutes, until light and fluffy.
- Beat in the eggs one at a time, then mix in vanilla.
- Stir in the well-drained crushed pineapple.
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the butter mixture in 3 additions, alternating with the buttermilk. Mix just until combined. Fold in the shredded coconut.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack. Cool completely.
- Whisk together powdered sugar, pineapple juice, melted butter, and vanilla until smooth.
- Drizzle the glaze over the cooled cake and sprinkle with a little extra coconut if desired.
Notes
- Ensure the crushed pineapple is well-drained to avoid a soggy cake.
- For a more intense coconut flavor, use coconut extract in addition to vanilla.
- This cake can be stored in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 80 mg