Coconut Pineapple Bundt Cake

16 servings
Prep Time 20 minutes
Cook Time 55 minutes
Cooling Time 20 minutes
Total Time 1 hour 35 minutes

Pineapple Coconut Bundt Cake is the perfect summer dessert! Rich pound cake full of tropical flavor with crushed pineapple, shredded coconut and more.

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.

Coconut Pineapple Bundt Cake


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 decadent dessert, especially with a frosting or glaze.

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. You want to make sure to use sweetened shredded coconut in this recipe, it has a stronger coconut flavor and is more moist than unsweetened coconut.

Use an Angel Food Cake Pan

Why you ask? Well, you’re going to top your cake with coconut and that coconut will toast into a beautiful topping, so if we were to bake it in a standard bundt pan you’d end up with that topping on the bottom of your plate.

If you want to use a bundt pan anyway make sure the cake is completely cooled and gently flip it twice so the coconut is facing back up again.

If this is your first time cooking a bundt cake, there are couple things to keep in mind. This cake is going to smell amazing and you’ll be tempted to remove it and serve right away. Make sure to allow your cake to cool for at least 20 minutes, or you risk the cake crumbling. Also grease your angel food cake pan well so it doesn’t stick.

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.

Top your Pineapple Coconut 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 Pineapple Coconut Bundt Cake with a scoop of Vanilla Ice Cream.


Pineapple Glaze

Combine 4 tablespoons 100% pineapple juice with 2 cup 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.

Coconut Pineapple Bundt Cake


  • 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 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 glaze. Add cake batter and bake as usual.
  • White Chocolate: Drizzle your baked cake with melted white chocolate or mix in a ½ cup white chocolate chips.
  • Pina Colada Cake: Give your Pineapple Coconut Bundt Cake a tropical cocktail flavor by adding 2 teaspoons 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 toothpick comes out clean. This recipe will make 24 regular sized cupcakes.



  • Serve: Cover your Pineapple Coconut Bundt Cake with plastic wrap and store in a cool, dry place at room temperature for up to 2 days.
  • Store: This cake can be refrigerated in an airtight container or wrapped tightly for up to 1 week. Serve at room temperature for best taste.
  • Freeze: Freeze your Pineapple Coconut Bundt Cake for up to 6 months wrapped tightly in plastic wrap and placed in an airtight container.

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Pineapple Coconut Bundt Cake

Pineapple Coconut Bundt Cake is the perfect summer dessert! Rich pound cake full of tropical flavor with crushed pineapple, shredded coconut and more.
Yield 16 servings
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 35 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 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


  • 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.


Calories: 406kcal | Carbohydrates: 54g | Protein: 5g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 79mg | Sodium: 239mg | Potassium: 158mg | Fiber: 2g | Sugar: 35g | Vitamin A: 521IU | Vitamin C: 4mg | Calcium: 42mg | Iron: 2mg

Coconut Pineapple Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. 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….

  2. 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?

  3. 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

  4. 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

  5. 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?

  6. 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.

  7. 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!