Ketchup With That

  • Home
  • Recipe Index
  • About
  • Contact

Pineapple Coconut Bundt Cake

January 28, 2017 By Mary Leave a Comment

Jump to Recipe

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.

3.38 from 8 votes
Pineapple Coconut Bundt Cake
Print
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.

 

Share this:

  • Click to share on Facebook (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Tumblr (Opens in new window)
  • Click to share on LinkedIn (Opens in new window)
  • Click to email this to a friend (Opens in new window)

You might like

Filed Under: baking, cake, desserts

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Welcome

Hi. I'm Mary. My recipes are vegetarian, but you don't have to be - there's room for everyone at the table in my Maritime kitchen. Read More…

Official Meatless Monday Blogger

Looking for a recipe?

Don't miss a recipe!

Featured Posts

Olive Oil Tea Biscuits

Simple Olive Oil Tea Biscuits

cabbage and carrots with ginger

Meatless Monday: Cabbage and Carrots with Ginger

Butternut Cornbread

Butternut Cornbread

Meatless Monday: Curried Chickpeas and Sweet Potato

Sour Cream Banana Cake with Brown Sugar Frosting

Sour Cream Banana Cake with Brown Sugar Caramel Frosting

Sweet Chili Tofu Kebabs

Meatless Monday: Sweet Chili Tofu Kebabs with Melon and Peppers

One pot pasta and lentils

Meatless Mondays: A Month of Mondays – Recipes for Four Meatless Mondays

Sweet Potato Dip

Sweet Potato Dip

Top Posts

  • Ten Free PDF Cookbooks
  • Sweet Chili Salad Dressing
  • Meatless Monday: 8 Free Vegetarian and Vegan PDF Cookbooks
  • 10 Free Vintage Cookbooks
  • Down Home Oatmeal Molasses Bread
  • Easy Lemon Phyllo Tarts (vegan)
  • Meatless Monday: Black Bean Cornbread Bake
  • Apple Rhubarb Chutney - Updated
  • Layered Dip with Salsa, Avocado and Sour Cream
  • Chickpea Fries (aka Panisse)

Free Printable Cookbook

Fifty-Two Meatless Meals Cookbook from Ketchup With That

Privacy Policy

Copyright © 2021 · Ketchup With That

loading Cancel
Post was not sent - check your email addresses!
Email check failed, please try again
Sorry, your blog cannot share posts by email.