Pineapple Coconut Bundt Cake

This show-stopping Pineapple Coconut Bundt Cake is my classic answer for potlucks or any summer get-together when I want something easy but everyone will rave about the bright, buttery flavors. With a crown of tropical pineapple, rich shredded coconut, and the comfort of a tender homemade cake, this is the kind of dessert that makes any day feel like a vacation.

I baked this cake for my sister’s birthday when I barely had time to prep dessert and it still stunned the crowd. Even my coconut-wary dad went back for seconds and now begs me to make it each summer.

Ingredients

• Canned crushed pineapple: brings juicy sweetness and a top layer that soaks into the cake look for pineapple packed in juice with no extra sugar
• Butter: enriches every bite and gives the cake a decadent taste choose high-quality unsalted butter for best flavor
• Brown sugar: goes into the pineapple topping for warm caramel notes make sure it’s fresh and soft
• Granulated white sugar: makes the cake itself light and finely textured
• All purpose flour plus cornstarch: creates a tender crumb. Sift them for even baking and silkiness
• Baking powder: ensures lift be sure your baking powder is fresh by checking the date
• Fine sea salt: steadies the sweetness and enhances every other ingredient
• Eggs: add structure and moisture. Room-temperature eggs blend in better and make the cake fluffier
• Pure vanilla extract and coconut extract: provide a double punch of flavor use real extracts not imitation for the best taste
• Unsweetened coconut milk: keeps the crumb rich while adding coconut flavor go for canned full-fat coconut milk and shake well before measuring
• Shredded unsweetened coconut: sprinkles a bit more texture and flavor into every bite buy a new bag or check that your coconut is still fragrant and not stale

Step-by-Step Instructions

Get Ready to Bake:

Preheat your oven to 350 degrees Fahrenheit Grease a 12 cup bundt pan very thoroughly getting into every nook and cranny to prevent sticking This step is essential for a smooth release later

Make the Topping:

Mix the drained crushed pineapple with melted butter and brown sugar in a bowl Stir well to combine sweeteness and moisture Spoon the mixture into your bundt pan evenly spreading it around the bottom

Mix Dry Ingredients:

Sift flour cornstarch baking powder and salt into a large bowl Sifting ensures no clumps and gives a finer cake crumb Set aside

Cream Butter and Sugar:

In another bowl beat softened butter with granulated sugar until light and fluffy This should take about 3 to 4 minutes of vigorous mixing It’s the key to a soft dense texture

Blend Eggs and Extracts:

Add eggs one at a time mixing after each one Stir in vanilla extract and coconut extract whisking until everything is smooth

Combine Wet and Dry:

Add one third of the flour mix to your wet ingredients and mix gently Pour in half of the coconut milk Repeat alternating flour and coconut milk ending with flour Stir just until all is blended No overmixing which can toughen the cake

Fold in Coconut:

Take the shredded coconut and gently fold it in with a spatula so it is evenly distributed through the batter

Transfer and Bake:

Scrape all the batter into the prepared bundt pan over the pineapple topping Level the top Bake in the center of the oven for about one hour and ten minutes or until a skewer tests clean and the cake turns deep golden

Cool and Unmold:

Cool the cake in the pan for 15 to 20 minutes It should feel warm not hot Gently run a thin spatula around the edges Loosen and invert onto a plate If a tiny bit sticks just patch it back with your hands

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The cake’s pineapple crown is my secret favorite part—it caramelizes just enough to make every slice spectacular. Last Mother’s Day, my little niece wanted to “help” so we let her dump in the shredded coconut and she proudly watched as it baked up golden and fragrant. Baking should always be that fun.

Storage Tips

Store the bundt cake at room temperature in an airtight cake keeper for up to three days For longer storage keep it chilled in the fridge up to five days Always make sure the container is sealed so the cake does not dry out. To freeze wrap the cooled cake or slices tightly in plastic wrap then place in a freezer container or bag Thaw overnight in the fridge before serving

Ingredient Substitutions

If you only have sweetened coconut reduce the white sugar by a few tablespoons to compensate for extra sweetness You can try whole milk for the coconut milk in a pinch but you will lose some coconut flavor Greek yogurt can swap in for a third of the butter for a lighter version

Serving Suggestions

This cake does not need extra frosting but a dusting of powdered sugar looks lovely Serve plain or with a scoop of vanilla or coconut ice cream Warm slices right before serving for the texture of just baked cake Fresh berries or a dollop of whipped cream add a festive touch

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Cultural and Historical Context

Pineapple upside down cakes have been on American tables since the 1920s but this bundt variation pairs that vintage feeling with the shape of classic European cakes The addition of coconut hints at tropical flavors inspired by Caribbean and Hawaiian desserts a taste of vacation in every slice

Commonly Asked Questions

→ How do I keep the cake from sticking to the bundt pan?

Generously grease every crevice of the pan with butter or baking spray, and consider dusting with flour for extra insurance. Ensure no spots are missed to achieve smooth removal after baking.

→ Can fresh pineapple be substituted for canned?

Yes, chopped and drained fresh pineapple works well. Be sure to remove excess moisture to prevent a soggy result and adjust sweetness if needed.

→ Is unsweetened coconut milk necessary?

Unsweetened coconut milk provides pure coconut flavor without added sugars. Using sweetened varieties may affect overall sweetness and texture.

→ How should I store leftovers?

Keep the cake in an airtight container at room temperature for up to 3 days, or refrigerate for several days more. Ensure airtight storage to maintain moisture.

→ Can the bundt cake be frozen?

Absolutely! Wrap cooled slices or the whole cake tightly in plastic, then freeze in an airtight container for up to 3 months. Thaw refrigerated before serving.

→ What’s the best way to serve the cake?

Serve at room temperature or slightly warm. It pairs nicely with coffee, tea, or summer beverages, letting its tropical flavors shine as a dessert centerpiece.