Pineapple Coconut Bundt Cake is the perfect summer dessert! Rich pound cake full of tropical flavor is dense and flavorful! Try this today!
A buttery, rich Vanilla Pound Cake is a classic Cake Recipe for any occasion. This tropical twist on traditional dessert is the best new recipe for your next summer cookout or holiday brunch! Also try Coconut Lime Bundt Cake and Pina Colada Bundt Cake.
Sabrina’s Coconut Pineapple Bundt Cake Recipe
This tasty sweet bundt cake has all the flavor of Pineapple Coconut Bread baked into a buttery pound cake. It’s big enough to feed a crowd and fancy enough for special occasions. You can easily have a slice for breakfast with coffee or serve as a decadent dessert, especially with a frosting or glaze.
Recipe Card
Ingredients
- 3 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter , softened
- 2 cups sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 20 ounces crushed pineapple , drained well and squeezed dry
- 2 cups sweetened shredded coconut , divided
Instructions
- Preheat oven to 350 degrees and spray an angel food pan with baking spray.
- Sift together the flour, baking powder, baking soda, and salt.
- To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
- Add in the eggs one at a time, then add the vanilla extract.
- Alternate flour and sour cream until just combined.
- Stir in the pineapple and 1 ½ cups of coconut and pour batter into angel food cake pan.
- Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
- Let cake cool 20 minutes before removing from pan.
Nutrition
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Chef’s Note
While this cake is called a Bundt cake, I actually baked it in an angel food cake pan instead of a Bundt pan. I wanted to add shredded coconut to the top of the batter for a crunchy, golden coconut topping. If it were baked in a standard bundt pan, you’d end up with that topping on the bottom of the cake, since the cake remains flipped over when you take it out of the pan. Angel food cake pans on the other hand, you invert the cake to remove it from the pan, then flip it back again so the coconut ends up on top.
Table of contents
About This Recipe
My Pineapple Coconut Bundt Cake is a rich cake full of all your favorite tropical flavors. The crushed pineapple and sweetened shredded coconut make the cake so incredibly moist it practically melts in your mouth. It’s topped with even more sweetened shredded coconut that turns golden brown for a sweet, chewy, crispy coconut topping!
Ingredients
- 3 cups Flour: All-purpose flour works best for this recipe, but you can use cake flour which will give a lighter texture.
- ½ teaspoon Baking Soda: This helps the cake rise by reacting with acidic ingredients like pineapple.
- ½ teaspoon Baking Powder: This acts as a leavening agent to further assist in rising and lightening the cake.
- ½ teaspoon Kosher Salt: Salt is needed to help enhance the flavors.
- 1 cup Unsalted Butter: This adds richness and moistness to the cake. Softened the butter to room temperature and use unsalted butter since you are adding salt.
- 2 cups Sugar: Sugar sweetens the cake and helps with browning and structure.
- 4 large Eggs: Eggs bind the ingredients together. Bring the eggs to room temperature.
- 2 teaspoons Vanilla Extract: Vanilla is needed to bring it all together. Use real vanilla extract for better flavor.
- 1 cup Sour Cream: This is the secret ingredient that brings moisture and helps make this cake amazing! Be sure to not skip out on this one!
- 20-ounces Crushed Pineapple: The tropical flavor of pineapple goes really well with the coconut. Make sure to drain out excess liquid to prevent the cake batter from becoming too liquidy.
- 2 cups Sweetened Shredded Coconut: Coconut pairs well with the pineapple for an amazing flavor. You can use equal parts unsweetened shredded coconut if you prefer a less sweet cake.
Can this be made ahead of time?
Yes, you can make this Bundt cake ahead of time. It stores well at room temperature for up to two days. Be sure it’s tightly covered in an airtight container. You can store it up to a week in the fridge. Let it come to room temperature before serving for the best taste.
Recipe Tips & Tricks
- You need to grease your angle food cake pan well so it doesn’t stick. Use baking spray or use oil then lightly dust it with flour.
- This cake is going to smell amazing so you may be tempted to remove it right away but you need to let it cool for at least 20 minutes. Cakes have trapped hot steam so if you try to remove it while hot, the steam will rapidly release and cause your cake to crumble.
- Alternate flour and sour cream until just combined to avoid overworking the batter. By alternating and mixing just until combined, you get a softer texture, better rise, and a more even, moist crumb.
How to Store
- Store: Serve at room temperature for best taste. Cover your with plastic wrap and store it in a cool, dry place at room temperature for up to 2 days. This cake can be refrigerated in an airtight container or wrapped tightly for up to 1 week.
- Freeze: Freeze your Bundt cake for up to 6 months wrapped tightly in plastic wrap and placed in an airtight container.
Ideas to Serve
Top your Bundt cake with a sticky pineapple glaze (easy recipe below), dust with powdered sugar, or drizzle with warmed Buttercream Frosting. Make a tropical sundae by serving a slice of with a scoop of Vanilla Ice Cream.
Pineapple Glaze
Combine 4 tablespoons 100% pineapple juice with 2 cups confectioner’s sugar, adding more juice as needed to get a glaze consistency. Don’t use the syrup from the canned pineapple, it will make your glaze super sweet without enough pineapple flavor. Pour glaze over your cooled cake and top with more shredded coconut.
Frequent Questions
Yes, but you’ll want to add the coconut shreds to the bottom of the pan before you pour in the batter so they will still be on top when you flip the cake. I would use unsweetened coconut for this method so they don’t stick and burn.
There are two ways to tell when your Pineapple Coconut Bundt Cake is done baking. The first is the tried and true toothpick method. Insert a toothpick into the center of the cake and if it comes out clean, with some moist crumbs, it should be good. The other thing you want to check is that your cake is golden brown and slightly pulling away from the sides of the pan.
It’s typically better to cool the cake in the pan for about 20 minutes after baking to allow the cake to set slightly making it easier to remove from the pan without the risk of it breaking apart.
The Bundt cake pans usually have fancy designs and an angled round shape at the bottom which gives the cake a rounded top when you flip it out of the pan. The angel food cake pan is taller with straight sides and a tube in the middle that goes to the top. Removing the cake is the real difference, an angel food cake is inverted to remove it, then you flip it one more time to the top is righted. Bundt cake pans, you only flip the cake once and the bottom becomes the top of the cake.
Variations
- Cherries: Add a ½ cup chopped maraschino cherries or fresh cherries to your cake batter with the coconut and pineapple. Toss cherries with a tablespoon of flour so they don’t sink all the way to the bottom.
- Upside Down Bundt Cake: Melt 3 tablespoons butter and ½ cup brown sugar. Pour into the bottom of the bundt pan and place 6 pineapple rings with a maraschino cherry in each on top of the glaze. Add cake batter and bake as usual.
- White Chocolate: Drizzle your baked cake with melted white chocolate or mix in ½ cup white chocolate chips.
- Pina Colada Cake: Give your Pineapple Coconut Bundt Cake a tropical cocktail flavor by adding 2 teaspoons of dark rum (or rum flavoring) to your batter.
- Buttermilk: You can substitute ¾ cup buttermilk in this recipe for the sour cream or a cup of plain Greek yogurt. Both will give the cake the same tangy richness.
- Cupcakes: Fill a 12-cup muffin tin lined with cupcake liners 2/3 full of cake batter. Bake for 18-22 minutes, until golden brown and the toothpick comes out clean. This recipe will make 24 regular-sized cupcakes.
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Photos Used In Previous Posts
I am about to bake this cake, but I have a question. Can I put a glaze on and then sprinkle the 1/2 cup of coconut on top of the glaze? Or if I, do it your way with the 1/2 cup of coconut baked on top of the cake, can I put a glaze on top. Confused when I look at the picture of the cake. Can you send a picture of the whole cake? It makes the cake look dry with the baked coconut….
Hi Sabrina! I want to make this but I’m a little nervous of using a tube pan. (Maybe that’s silly ?) I do want to give it a try though. ( I usually use a Bundt pan.) I’ve seen people remove angel food cake from a tube pan, is it the same process for this cake? Or can I just turn it like a Bundt pan?
Same process as angel food cake, but feel free to use a 10 cup bundt cake pan too!
Just making this for a 2nd time. This cake turned out amazing the 1st time. I love the flavors. A dense but very moist cake! Love it
I’m glad you love it that much, Rea! I appreciate the 5 star rating.
On the pineapple coconut cake out of 2 cops of coconut how much do I add to the Akers batter and how much dinispinkle on top
1 1/2 cups goes into the batter and the other 1/2 cup gets sprinkled. Enjoy!
Step 7 says ” Sprinkle remaining coconut shreds on top”. Can you please tell me how much of the 2 cups of coconut goes into the cake?
1 1/2 cups goes into the cake. 🙂
Enjoy!
Oh my gosh. Made this tonight for myself & my bf and its a LOT! I dont know how we will eat this ourselves but i am NOT complaining. This is absolutely DELICIOUS!!!!!! I added more coconut because I love coconut but otherwise followed this recipe to a T and it worked perfectly. Def worth a try.
Yay!! Thanks for the 5 stars.
It looks like the coconut is supposed to be divided. How much do I stir into the batter so there is enough to sprinkle on top? Thanks!
Thanks for catching that! Use 1 1/2 cup for the batter and the remaining for the top. Enjoy!
Can you use a bundt cake pan?