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Coconut Pineapple Bundt Cake Recipe

Coconut Pineapple Bundt Cake
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A deliciously moist and tropical bundt cake made with coconut and pineapple.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsweetened shredded coconut
  • 1 cup crushed pineapple, drained
  • 1/2 cup unsalted butter, softened
  • 1 cup buttermilk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a bundt pan.
  2. In a large bowl, cream together the butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Stir in the vanilla extract and crushed pineapple.
  5. In another bowl, combine the flour, baking powder, salt, and shredded coconut.
  6. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk.
  7. Pour the batter into the prepared bundt pan and smooth the top.
  8. Bake for 45-50 minutes or until a toothpick inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Notes

  • For added flavor, you can top the cake with a coconut glaze.
  • Make sure to drain the pineapple well to avoid excess moisture in the cake.

Nutrition

Find it online: https://www.glutenfreez.com/coconut-pineapple-bundt-cake-recipe/