Pineapple Coconut Bundt Cake

Pineapple Coconut Bundt Cake is easy to make and will taste even better the day after you make it.

It’s the kind of thing I like this time of year – a nod to something tropical while I wait winter out.

A teaspoon / 5 ml of coconut extract amps up the flavor, but if you can’t find any near you, don’t worry. It will be fine with a teaspoon / 5 ml of vanilla instead.

If you don’t have a bundt pan, you can bake this in a 9×13-inch / 23×33 cm pan and reduce your baking time to 25-30 minutes.

This cake would work well with a cream cheese icing if that’s your thing. I prefer a simple glaze made with icing sugar and pineapple juice.

The cake isn’t overly sweet, but isn’t austere either so it appeals to a wide range of eaters.

Store any left over pineapple in a glass or plastic container in the fridge.

4.6 from 5 votes

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Pineapple Coconut Bundt Cake

Prep Time

20 mins

Cook Time

40 mins

Total Time

1 hr

 

Coconut extract will give a more intense coconut flavor to this cake, but if you can't find it, you can substitute 1 teaspoon / 5 ml vanilla in the recipe.

Servings: 12 -16 servings

Author: Mary Gillespie

Ingredients

• 1 cup / 250 ml vegetable oil
• 1 cup / 250 ml sugar
• 3 eggs
• 1 teaspoon / 5 ml coconut extract
• 1 cup / 250 ml sour cream
• 1 cup / 250 ml drained crushed unsweetened pineapple (reserve juice for glaze)
• 3 cups / 750 ml all-purpose flour
• 1 cup / 250 ml unsweetened coconut
• 1 teaspoon / 5 ml baking powder
• 1 teaspoon / 5 ml baking soda
• 1/2 teaspoon / 2.5 ml ground nutmeg
• 1 teaspoon / 5 ml salt
• 1 cup / 250 ml icing or confectioner's sugar
• 2 tablespoons / 30 ml pineapple juice

Instructions

1. Preheat oven to 350 degrees F / 177 degrees C. Grease a bundt pan, or 9x13-inch / 23x33 cm baking pan.
2. In large mixing bowl, beat oil, sugar, eggs and coconut extract until thick and smooth. Add pineapple and sour cream and stir until well-blended.
3. In separate bowl, stir together flour, coconut, baking powder. baking soda, nutmeg and salt.
4. Stir flour mixture into pineapple mixture until no streaks of flour are visible. The batter will be thick.
5. Spoon into prepared pan, and bake for 40-45 minutes, or until cake is lightly browned and a toothpick inserted into the cake comes out clean.
6. Remove from oven and set pan on cooling rack. Let the cake sit for 10 minutes in baking pan, then remove from pan and cool completely.
7. While cake is cooling, stir together the icing sugar and pineapple juice to make a smooth glaze. Spoon over cooled cake and serve.