Pineapple Coconut Bundt Cake

Ingredients

For the Cake:

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 3/4 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup coconut milk (canned, full-fat)
• 1/2 cup sour cream
• 1 cup crushed pineapple, drained (reserve juice)
• 1 cup sweetened shredded coconut

For the Glaze:

• 2 cups powdered sugar
• 3-4 tablespoons reserved pineapple juice
• 2 tablespoons coconut milk
• 1/4 teaspoon vanilla extract
• 1/2 cup toasted coconut flakes (for garnish)

Instructions

Preparing the Cake:

1. Preheat oven to 350°F (175°C). Generously grease and flour a 12-cup bundt pan, making sure to get into all the grooves.
2. Mix dry ingredients in a medium bowl: flour, baking powder, baking soda, and salt. Set aside.
3. Cream butter and sugar in a large bowl using an electric mixer until light and fluffy (about 4-5 minutes).
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternate wet and dry ingredients:
   • Add 1/3 of the flour mixture to the butter mixture, mix until just combined
   • Add 1/2 of the coconut milk and sour cream mixture, mix until combined
   • Add another 1/3 of flour mixture, mix
   • Add remaining coconut milk mixture, mix
   • Add final 1/3 of flour mixture, mix until just combined
6. Fold in the drained crushed pineapple and shredded coconut with a wooden spoon or spatula.
7. Pour batter into prepared bundt pan, spreading evenly.
8. Bake for 55-65 minutes, or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
9. Cool in pan for 15 minutes, then turn out onto a wire rack to cool completely.

Making the Glaze:

1. Whisk together powdered sugar, pineapple juice, coconut milk, and vanilla until smooth. Adjust consistency with more liquid or powdered sugar as needed.
2. Drizzle glaze over completely cooled cake.
3. Sprinkle with toasted coconut flakes while glaze is still wet.

Tips for Success:

• Make sure all ingredients are at room temperature for best mixing
• Don’t overmix the batter once you add the flour
• Drain the pineapple well to prevent excess moisture
• Toast coconut flakes in a dry skillet for 2-3 minutes for extra flavor
• Store covered at room temperature for up to 3 days

Variations:

• Add 1/2 cup mini chocolate chips for a tropical twist
• Use lime zest in the glaze for extra citrus flavor
• Try cream cheese frosting instead of glaze for a richer finish

Serves: 12-16 slices
Prep Time: 20 minutes
Bake Time: 55-65 minutes