Pineapple Coconut Bundt Cake
Coconut extract will give a more intense coconut flavor to this cake, but if you can't find it, you can substitute 1 teaspoon /
vanilla in the recipe.
/ 250 ml vegetable oil
/ 250 ml sugar
/ 5 ml coconut extract
/ 250 ml sour cream
/ 250 ml drained
crushed unsweetened pineapple (reserve juice for glaze)
/ 750 ml all-purpose flour
/ 250 ml unsweetened coconut
/ 5 ml baking powder
/ 5 ml baking soda
/ 2.5 ml ground nutmeg
/ 5 ml salt
/ 250 ml icing
or confectioner's sugar
/ 30 ml pineapple juice
Preheat oven to 350 degrees F /
177 degrees C
. Grease a bundt pan, or 9x13-inch /
cm baking pan.
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.
In separate bowl, stir together flour, coconut, baking powder. baking soda, nutmeg and salt.
Stir flour mixture into pineapple mixture until no streaks of flour are visible. The batter will be thick.
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.
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.
While cake is cooling, stir together the icing sugar and pineapple juice to make a smooth glaze. Spoon over cooled cake and serve.