Okay, buckle up buttercups, because I’m about to share THE Coconut Pineapple Bundt Cake Recipe, the one that’s basically edible sunshine. This isn’t some fancy-pants cake; it’s the kind you whip up when you need a hug from the inside out. Think tropical vacation meets grandma’s baking – pure, simple, and totally addictive. Seriously, make this. You’ll thank me (and probably eat the whole thing in one sitting, but no judgment here!).

My dude, bless his heart, is OBSESSED. Like, hides-slices-in-the-back-of-the-fridge-so-the-kids-don’t-find-them obsessed. One time, I made this for a potluck, and I swear, he stood guard by the cake stand like it was Fort Knox. And the kids? Let’s just say they’re unusually helpful with dishes when this cake is involved. It’s basically currency in our house. I swear, this Coconut Pineapple Bundt Cake Recipe is the one thing that might keep my family together lol.

Why You’ll Love This Coconut Pineapple Bundt Cake Recipe

It tastes like a beach vacation. Need I say more?
It’s SO moist. Like, “oops, I think I drooled” moist.
It’s surprisingly easy to make. Even I can’t mess it up (usually).
The smell alone will make you a legend in your neighborhood.
It looks fancy AF, even though it’s secretly a total breeze.
Coconut and pineapple are a match made in culinary heaven.

How to Make It

Okay, so first things first, you’re gonna need that bundt pan. Grease that sucker like you mean it! Seriously, unless you want half your cake glued to the pan (been there, cried about it), don’t skimp on the grease. A little flour dusting doesn’t hurt either, just saying.

Then, cream together the butter and sugar until it’s all light and fluffy. Don’t rush this part! It’s important. I usually just blast some 80s music and go to town with my mixer.

Next up, beat in the eggs, one at a time. Throw in the vanilla extract, too, because vanilla makes everything better. Don’t even try to argue.

In a separate bowl, whisk together the flour, baking powder, and salt. Okay, confession: I usually forget the salt. The cake still turns out fine. Don’t tell anyone.

Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk. Mix until JUST combined. Overmixing is the enemy here. Remember: JUST combined.

Fold in the crushed pineapple and shredded coconut. Now, try not to eat half the batter at this point. I dare you.

Pour the batter into your prepared bundt pan and bake that baby until a toothpick comes out clean. Usually around 50-60 minutes, but ovens are weird, so keep an eye on it.

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Let the cake cool in the pan for like, ten minutes before inverting it onto a wire rack to cool completely. And try to resist diving in face-first. I believe in you.

For the glaze, just whisk together the powdered sugar and pineapple juice until smooth. If it’s too thick, add a little more juice. Too thin? More sugar. You get the gist.

Drizzle the glaze over the cooled cake. Then, sprinkle with more shredded coconut. Because why not?

Slice, serve, and prepare for your taste buds to throw a party.

Ingredient Notes

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Butter: Make sure it’s softened! Rock-hard butter will ruin your creaming dreams. I usually leave mine out for like, an hour. Or, you know, microwave it for 10 seconds and hope for the best.
Sugar: Brown sugar gives it a caramel-y depth, don’t skip it. White sugar works in a pinch though, I’ve been there!
Eggs: Large eggs are the standard, but honestly, I’ve used medium ones when that’s all I had. It still works!
Vanilla Extract: Real vanilla is always best, but imitation will do if you’re broke, like me, lol.
Flour: All-purpose is fine. Don’t get fancy. Unless you want to get fancy. Your cake, your rules.
Baking Powder: Make sure it’s fresh! Old baking powder will give you a flat cake, and nobody wants that.
Salt: I always forget the salt. It’s fine. Don’t stress.
Coconut Milk: Full-fat is the way to go for max flavor. But light coconut milk works too if you’re trying to be “healthy”.
Crushed Pineapple: Drain it well! Soggy cake is a no-go.
Shredded Coconut: Sweetened or unsweetened, your call. I usually use sweetened because I have a sweet tooth the size of Texas.
Powdered Sugar: For the glaze, duh.
Pineapple Juice: From the can of crushed pineapple works great. Don’t let it go to waste!

Recipe Steps:

Grease and flour a bundt pan.
Cream together butter and sugar until fluffy.
Beat in eggs one at a time, then add vanilla.
Whisk together flour, baking powder, and salt in a separate bowl.
Gradually add dry ingredients to wet ingredients, alternating with coconut milk.
Fold in crushed pineapple and shredded coconut.
Pour batter into bundt pan.
Bake until a toothpick comes out clean.
Let cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
Whisk together powdered sugar and pineapple juice for the glaze.
Drizzle glaze over the cooled cake and sprinkle with shredded coconut.

What to Serve It With

Honestly? Nothing. It’s perfect on its own. But if you’re feeling fancy, a scoop of vanilla ice cream or a dollop of whipped cream never hurt anyone. And maybe a mai tai on the side? Just sayin’.

Tips & Mistakes

Don’t overbake it! A dry cake is a sad cake.
Let it cool completely before glazing, or the glaze will melt right off. Again, been there, cried about it.
If you don’t have a bundt pan, a regular cake pan will work. Just adjust the baking time accordingly.
Don’t be afraid to experiment with different extracts. Coconut extract would be amazing!
If your glaze is too thick, add more pineapple juice. Too thin? More powdered sugar. It’s not rocket science!

Storage Tips

Okay, so if you actually manage to have leftovers (highly unlikely), store them in an airtight container at room temperature. It’ll stay good for like, 3 days. Although, let’s be real, it’ll probably be gone by then. And cold cake for breakfast? Don’t knock it ’til you try it. It’s basically a breakfast pastry, right?

Variations and Substitutions

No coconut milk? Regular milk works too! It just won’t be as coconut-y.
Out of pineapple? I guess you could try a different fruit, but why would you?
If you’re feeling wild, add some chopped macadamia nuts to the batter.
I once tried to make this with gluten-free flour and it was… interesting. Edible, but interesting. Proceed with caution.
Honey instead of sugar? Go for it! The flavor will be a little different, but still delicious. I’ve done it when I’m feeling a little more “natural” lmao

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just use your favorite gluten-free flour blend. It might be a little crumbly, but who cares? It’s cake!

Do I have to peel the pineapple first? Asking for a friend.

Um, yeah. Definitely peel it. Unless you’re into eating pineapple skin, which… ew.

Can I use canned pineapple instead of fresh?

Been there, done that. Just make sure to drain it REALLY well. Otherwise, your cake will be soggy. And nobody wants a soggy cake.

How sweet is this? Can I tone it down a bit?

It’s pretty sweet, yeah. You can definitely cut back on the sugar if you want. Or use a sugar substitute. I won’t judge.

What if I skip the shredded coconut?

Honestly? It won’t be the same. The coconut adds so much flavor and texture. But if you really hate coconut, then fine, skip it. But don’t say I didn’t warn you!

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Coconut Pineapple Bundt Cake Recipe