Pineapple Coconut Bundt Cake Recipe

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

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

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

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 1½ cups of coconut and pour batter into the angel food cake pan.

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

Let cake cool for 20 minutes before removing from pan.