Pineapple Coconut Bundt Cake Recipe

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Peppi Kallio Modified: March 21, 2022
Pineapple Coconut Bundt Cake Recipe

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.

Preparation: 20 minutes
Cooking: 55 minutes
Cool Time: 20 minutes
Total: 1 hour 35 minutes

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

  1. Preheat oven to 350 degrees F and spray an angel food pan with baking spray.

  2. Sift together the flour, baking powder, baking soda, and salt.

  3. To a stand mixer, add the butter and sugar on medium speed for about 3 minutes until lightened in color and fluffy.

  4. Add in the eggs one at a time, then add the vanilla extract.

  5. Alternate flour and sour cream until just combined.

  6. Stir in the pineapple and 1½ cups of coconut and pour batter into the angel food cake pan.

  7. Sprinkle remaining coconut shreds on top of the batter and bake for 50 to 55 minutes.

  8. 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
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