Pineapple Coconut Bundt Cake is the perfect summer dessert! Rich pound cake full of tropical flavor with crushed pineapple, shredded coconut and more.
PINEAPPLE COCONUT 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.
SOME DELICIOUS TOPPING IDEAS:
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.
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VARIATIONS ON PINEAPPLE COCONUT 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.
MORE EASY SUMMER DESSERTS
HOW STORE PINEAPPLE COCONUT BUNDT CAKE
- 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.
- 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.