Coconut Pineapple Bundt Cake Recipe
This delightful Coconut Pineapple Bundt Cake is moist, tropical, and perfect for any occasion. The coconut and pineapple blend to create a sweet and refreshing treat.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 2.5 cups all-purpose flour
- 1.5 cups granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup canned crushed pineapple undrained
- 1 cup unsweetened coconut milk stirred well
- 2 large eggs at room temperature
- 0.5 cup unsalted butter melted and slightly cooled
- 1 teaspoon vanilla extract
- 1 cup sweetened shredded coconut
- 0.25 cup chopped macadamia nuts optional, for topping
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, whisk together flour, sugar, baking soda, and salt.
- Add crushed pineapple, coconut milk, eggs, melted butter, and vanilla extract to the dry ingredients and mix until combined.
- Fold in shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 50 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- If desired, sprinkle chopped macadamia nuts on top as a finishing touch.
Notes
For an extra festive look, drizzle with a glaze made from powdered sugar and coconut milk.
Nutrition
Serving: 200g | Calories: 120kcal | Carbohydrates: 120g | Protein: 120g | Fat: 120g | Saturated Fat: 120g | Polyunsaturated Fat: 120g | Monounsaturated Fat: 120g | Trans Fat: 120g | Cholesterol: 120mg | Sodium: 120mg | Potassium: 120mg | Fiber: 120g | Sugar: 120g | Vitamin A: 120IU | Vitamin C: 120mg | Calcium: 120mg | Iron: 120mg