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
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