Give your taste buds a tropical treat with this Pineapple Coconut Bundt Cake. This sweet and moist cake is filled with the flavors of ripe pineapple and shredded coconut, creating a dessert that will make you feel like you're on a tropical vacation. Whether you're hosting a summer party or just craving a little sunshine in your day, this cake is sure to be a hit.
Most of the ingredients for this cake are common in baking such as flour, baking soda, baking powder, eggs, sugar, and butter. However, the standout ingredients are the sweetened shredded coconut and canned pineapple. These might not be staples in your pantry. When you're at the supermarket, ensure to pick up a 20 oz can of pineapple and a bag of sweetened shredded coconut.
Ingredients for Pineapple Coconut Bundt Cake
Flour: This is the base of the cake. It provides the structure.
Baking soda and baking powder: They are leavening agents that help the cake rise.
Kosher salt: Enhances the flavors of the other ingredients.
Unsalted butter: Adds richness and moistness to the cake.
Sugar: Sweetens the cake.
Eggs: Adds structure and help bind the ingredients together.
Vanilla extract: Adds depth to the cake's flavor.
Sour cream: Adds a subtle tang and ensures a moist cake.
Pineapple: Brings a tropical flavor and extra moistness to the cake.
Shredded coconut: Adds a delightful texture and enhances the tropical flavor.
One reader, Brice Head says:
This pineapple coconut bundt cake recipe is a tropical delight! The combination of pineapple and coconut creates a moist and flavorful cake that's perfect for any occasion. The texture is just right, and the flavors are perfectly balanced. It's a definite crowd-pleaser!
Techniques Required for Making Pineapple Coconut Bundt Cake
How to prepare the bundt pan: Grease the bundt pan with baking spray, ensuring that all the crevices are well coated to prevent the cake from sticking.
How to sift dry ingredients: In a large bowl, place a fine-mesh sieve over the bowl and add the flour, baking powder, baking soda, and salt. Gently tap the sieve to sift the dry ingredients into the bowl, ensuring they are well combined and aerated.
How to incorporate the pineapple: Drain the pineapple well and pat it dry with paper towels to remove excess moisture before adding it to the batter. This will prevent the cake from becoming too wet.
How to test for doneness: To check if the cake is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is ready. If there is wet batter on the toothpick, continue baking for a few more minutes before testing again.
How to remove the cake from the pan: After allowing the cake to cool for 20 minutes, gently run a knife around the edges of the pan to loosen the cake. Place a wire rack over the pan, then carefully invert the pan to release the cake onto the rack.
How To Make Pineapple Coconut Bundt Cake
What do you get when you infuse the tropical flavors of coconut & pineapple in a classic bundt cake? The perfect summer cake that’s full of punchy flavors.
Serves:
Ingredients
- 3cupsflour
- ½tspbaking soda
- ½tspbaking powder
- ½tspkosher salt
- 1cupunsalted butter,softened
- 2cupssugar
- 4largeeggs
- 2tspvanilla extract
- 1cupsour cream
- 20ozpineapple,crushed, drained well, and squeezed dry
- 2cupssweetened shredded coconut,divided
Instructions
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Preheat oven to 350 degrees F and spray an angel food pan with baking spray.
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Sift together the flour, baking powder, baking soda, and salt.
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To a stand mixer, add the butter and sugar on medium speed for about 3 minutes until lightened in color and fluffy.
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Add in the eggs one at a time, then add the vanilla extract.
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Alternate flour and sour cream until just combined.
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Stir in the pineapple and 1½ cups of coconut and pour batter into the angel food cake pan.
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Sprinkle remaining coconut shreds on top of the batter and bake for 50 to 55 minutes.
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Let cake cool for 20 minutes before removing from pan.
Nutrition
- Calories: 406.95kcal
- Fat: 19.93g
- Saturated Fat: 13.03g
- Trans Fat: 0.47g
- Monounsaturated Fat: 4.37g
- Polyunsaturated Fat: 0.95g
- Carbohydrates: 53.68g
- Fiber: 1.65g
- Sugar: 34.06g
- Protein: 4.94g
- Cholesterol: 84.48mg
- Sodium: 167.11mg
- Calcium: 47.01mg
- Potassium: 145.10mg
- Iron: 0.88mg
- Vitamin A: 143.41µg
- Vitamin C: 17.15mg
Crucial Technique Tip for Perfect Pineapple Coconut Bundt Cake
When incorporating the pineapple and coconut into the batter, make sure to gently fold them in rather than stirring vigorously. This will help to maintain the light and fluffy texture of the cake, and also ensure that the pineapple and coconut are evenly distributed throughout the cake.
Time-Saving Tips for Making This Delicious Bundt Cake
Prep ahead: Prepare the dry ingredients the night before and store them in an airtight container. You can also measure out the wet ingredients and keep them in the fridge, so all you have to do is mix and bake.
Use canned pineapple: Opt for canned pineapple instead of fresh to save time on peeling and cutting. Just make sure to drain the pineapple well before using it in the recipe.
Quick cleanup: Clean as you go to avoid a big mess at the end. This will make the baking process more efficient and enjoyable.
Organize ingredients: Before you start, gather all the ingredients and tools you need. Having everything organized will streamline the baking process.
Set a timer: Use a timer to keep track of baking and cooling times, allowing you to multitask without worrying about overcooking the cake.
Substitute Ingredients For Pineapple Coconut Bundt Cake Recipe
flour - Substitute with almond flour: Almond flour can be used as a gluten-free alternative to regular flour, adding a nutty flavor and a moist texture to the cake.
baking soda - Substitute with baking powder: Baking powder can be used as a substitute for baking soda by increasing the quantity slightly, as it provides similar leavening properties.
baking powder - Substitute with yeast: Yeast can be used as a substitute for baking powder in small quantities, but it requires additional time for the dough to rise.
unsalted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free alternative to butter, adding a subtle coconut flavor to the cake.
sugar - Substitute with honey: Honey can be used as a natural sweetener, adding a distinct flavor and moisture to the cake.
eggs - Substitute with applesauce: Applesauce can be used as a vegan-friendly alternative to eggs, providing moisture and binding properties to the cake.
sour cream - Substitute with Greek yogurt: Greek yogurt can be used as a substitute for sour cream, adding a tangy flavor and moisture to the cake.
pineapple - Substitute with mango: Mango can be used as a tropical alternative to pineapple, providing a sweet and juicy flavor to the cake.
sweetened shredded coconut - Substitute with chopped macadamia nuts: Chopped macadamia nuts can be used as a crunchy alternative to coconut, adding a rich and buttery flavor to the cake.
Presentation Tips for a Stunning Pineapple Coconut Bundt Cake
Elevate the plating: When presenting the pineapple coconut bundt cake, focus on creating a visually stunning presentation. Use elegant plating techniques to showcase the cake's texture and layers.
Garnish with fresh pineapple: Add a touch of freshness and vibrant color to the plate by garnishing with slices of fresh pineapple. This not only enhances the visual appeal but also adds a burst of flavor to each serving.
Dust with powdered sugar: Lightly dust the plate with a sprinkle of powdered sugar to create an artistic and refined look. This simple yet effective touch adds a touch of elegance to the overall presentation.
Incorporate edible flowers: Introduce a touch of sophistication by incorporating delicate and edible flowers into the presentation. Choose flowers that complement the flavors and colors of the cake for a visually stunning display.
Serve with coconut ice cream: Accompany the pineapple coconut bundt cake with a quenelle of creamy coconut ice cream for a luxurious and indulgent finishing touch. The contrast of temperatures and textures will elevate the dessert experience.
Use gold leaf accents: For an opulent and luxurious presentation, consider adding delicate accents of edible gold leaf to the plate. This adds a touch of extravagance and elevates the dessert to a fine dining level.
Create a caramel drizzle design: Elevate the plating by drizzling a carefully crafted design of rich caramel sauce on the plate. This adds a touch of artistry and decadence to the presentation.
Present on a mirrored surface: For a modern and sophisticated presentation, consider serving the pineapple coconut bundt cake on a sleek, mirrored surface. The reflective quality adds a sense of drama and elegance to the dessert.
Essential Tools for Making Pineapple Coconut Bundt Cake
- Stand mixer: A stand mixer is a kitchen appliance used for mixing, beating, and whipping ingredients. It is equipped with a mixing bowl and various attachments for different culinary tasks.
- Angel food cake pan: An angel food cake pan is a tall, round pan with a hollow tube in the center, specifically designed for baking angel food cakes. It promotes even baking and allows the cake to rise properly.
- Sifter: A sifter is a handheld or mechanical device used to aerate and break up clumps in dry ingredients such as flour, cocoa, and powdered sugar. It helps to ensure a smooth and uniform texture in baking.
- Baking spray: Baking spray is a convenient cooking spray specifically formulated for baking. It typically contains flour and oil, providing a non-stick coating to prevent baked goods from sticking to pans.
- Measuring cups and spoons: Measuring cups and spoons are essential tools for accurately measuring dry and liquid ingredients in baking. They come in various sizes and are used to ensure precise measurements for consistent results.
- Cooling rack: A cooling rack is a metal or wire rack used to cool baked goods such as cakes, cookies, and bread. It allows air to circulate around the baked items, preventing sogginess and promoting even cooling.
Storing and Freezing Your Homemade Pineapple Coconut Bundt Cake
Here are the detailed storing and freezing guidelines for the pineapple coconut bundt cake recipe:
Storing at room temperature: Once the bundt cake has cooled completely, wrap it tightly in plastic wrap or aluminum foil. Store the wrapped cake at room temperature for up to 3-4 days. Keep it in a cool, dry place away from direct sunlight.
Refrigerating: If you prefer a chilled cake or want to extend its shelf life, you can store it in the refrigerator. Wrap the cooled cake securely in plastic wrap or place it in an airtight container. Refrigerate for up to 1 week. Allow the cake to come to room temperature before serving for the best flavor and texture.
Freezing the whole cake:
- Make sure the bundt cake has cooled completely to room temperature.
- Wrap the entire cake tightly in a layer of plastic wrap, followed by a layer of aluminum foil. This double layer of protection will prevent freezer burn and help maintain the cake's moisture.
- Label the wrapped cake with the date and contents for easy reference.
- Place the wrapped cake in the freezer, where it will keep for up to 2-3 months.
- To thaw, remove the cake from the freezer and let it thaw in the refrigerator overnight or at room temperature for several hours. Unwrap the cake once it has thawed completely.
Freezing individual slices:
- Cut the cooled bundt cake into individual slices.
- Wrap each slice tightly in plastic wrap, making sure to remove as much air as possible.
- Place the wrapped slices in a freezer-safe container or freezer bag, separating layers with parchment paper to prevent sticking.
- Label the container or bag with the date and contents.
- Freeze the slices for up to 2-3 months.
- To thaw, remove the desired number of slices from the freezer and let them thaw at room temperature for about an hour or in the refrigerator for a few hours. Unwrap the slices once they have thawed completely.
How To Reheat Leftover Pineapple Coconut Bundt Cake
To reheat leftover pineapple coconut bundt cake, preheat your oven to 350°F (175°C). Wrap the cake loosely in aluminum foil and place it on a baking sheet. Heat the cake in the oven for 10-15 minutes, or until it's warmed through. This method helps to retain the cake's moisture and prevent it from drying out.
Another option is to reheat individual slices of the bundt cake in the microwave. Place a slice on a microwave-safe plate and heat it on high power for 15-20 seconds. If the cake isn't warm enough, continue heating it in 5-second intervals until it reaches your desired temperature. Be careful not to overheat the cake, as it can become rubbery or tough.
For a crispy exterior and a soft, warm interior, try reheating the pineapple coconut cake slices in a toaster oven. Preheat the toaster oven to 350°F (175°C) and place the slices directly on the rack. Heat for 3-5 minutes, or until the cake is warmed through and the edges are slightly crispy.
If you want to add a touch of extra flavor and moisture to your leftover cake, try brushing the slices with a mixture of coconut milk and pineapple juice before reheating. This will infuse the cake with additional tropical flavors and help keep it moist during the reheating process.
For a quick and easy reheating method, you can also warm up individual slices of the bundt cake in a covered skillet on the stovetop. Place the slice in a skillet over low heat and cover it with a lid. Heat for 2-3 minutes on each side, or until the cake is warmed through. This method helps to trap the moisture and prevent the cake from drying out.
Is Making Pineapple Coconut Bundt Cake at Home Cost-Effective?
This pineapple coconut bundt cake recipe is quite cost-effective for a household. The main ingredients, such as flour, sugar, and eggs, are pantry staples. The addition of pineapple and coconut may require a small investment, but they can be used in various other dishes. The cake serves 12, making it a budget-friendly dessert option. Considering the versatility and yield, this recipe earns a solid 8/10 for cost-effectiveness. The approximate cost for a household of 4 people is around $15, making it an affordable treat for the family.
Is Pineapple Coconut Bundt Cake Healthy or Unhealthy?
While the pineapple coconut bundt cake recipe sounds delicious, it is not particularly healthy. The cake is high in sugar, with 2 cups of sugar and sweetened shredded coconut, which can contribute to excessive calorie intake and potential health issues like obesity and diabetes. The recipe also uses a significant amount of butter, which is high in saturated fat. Consuming too much saturated fat can increase the risk of heart disease and other health problems. Additionally, the cake is made with refined flour, which lacks fiber and essential nutrients found in whole grain alternatives.
To make this recipe healthier:
- Reduce the amount of sugar by half and consider using a natural sweetener like honey or maple syrup instead
- Replace half of the all-purpose flour with whole wheat flour to increase the fiber content and nutritional value
- Swap out half of the butter for a healthier alternative like Greek yogurt or mashed avocado to reduce the saturated fat content
- Use unsweetened shredded coconut instead of sweetened to further reduce the sugar content
- Incorporate more fresh pineapple and reduce the amount of pineapple juice to lower the overall sugar content while maintaining the fruity flavor
Editor's Thoughts on This Delightful Pineapple Coconut Treat
The combination of pineapple and coconut in this bundt cake recipe creates a delightful tropical flavor. The use of sour cream adds moisture and richness to the cake, while the shredded coconut provides a lovely texture. However, to enhance the overall taste, consider adding a hint of lime zest or a splash of rum to the batter. Additionally, a drizzle of coconut glaze or a sprinkle of toasted coconut on top would elevate the presentation and add an extra layer of flavor. Overall, this recipe has great potential and can be further customized to suit individual preferences.
Enhance Your Pineapple Coconut Bundt Cake Recipe with These Unique Side Dishes:
Delicious Alternatives to Pineapple Coconut Bundt Cake
Appetizers and Main Courses to Serve with Pineapple Coconut Bundt Cake
Why trust this Pineapple Coconut Bundt Cake Recipe:
This recipe guarantees a delightful experience with its perfect balance of pineapple and coconut. The combination of sour cream and butter ensures a moist and rich texture. The use of fresh pineapple and sweetened shredded coconut promises a burst of natural flavors. The step-by-step instructions and precise measurements ensure a successful outcome. Trust in the quality of the ingredients and the expertise behind this recipe for a delectable bundt cake that will impress your taste buds.
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