Pineapple Coconut Bundt Cake (Printable Version)
# What You'll Need:
→ Cake Batter
01 -
300 g plain flour
02 -
30 g cornstarch
03 -
2 ½ tsp baking powder
04 -
½ tsp fine sea salt
05 -
200 g unsalted butter, softened (plus extra for greasing)
06 -
220 g granulated sugar
07 -
5 large eggs, at room temperature
08 -
1 ½ tsp pure vanilla extract
09 -
1 tsp coconut extract
10 -
250 ml unsweetened coconut milk
11 -
80 g unsweetened shredded coconut
→ Pineapple Topping
12 -
350 g canned crushed pineapple, well drained
13 -
60 g unsalted butter, melted
14 -
90 g light brown sugar
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 12-cup bundt pan thoroughly, ensuring all crevices are coated to prevent sticking.
02 -
Combine drained crushed pineapple, melted butter, and brown sugar in a bowl. Spread evenly inside the base of the prepared bundt pan.
03 -
Sift together flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
04 -
In a large mixing bowl, beat softened butter and granulated sugar until light and fluffy.
05 -
Add eggs one at a time, beating well after each addition. Mix in vanilla and coconut extracts.
06 -
Add one third of the dry mixture to the wet ingredients and mix gently. Add half of the coconut milk, then repeat with remaining dry ingredients and coconut milk, finishing with the dry. Mix until just combined.
07 -
Gently fold the shredded coconut into the batter, taking care not to overmix.
08 -
Carefully spoon the batter over the pineapple topping in the bundt pan and smooth the surface.
09 -
Bake in the centre of the oven for 65–70 minutes, until golden and a skewer inserted in the centre comes out clean.
10 -
Allow the cake to cool in the pan for 15–20 minutes. Invert onto a serving plate while still warm. Serve warm or let cool completely before storing.
# Helpful Notes:
01 -
Thoroughly grease and, if desired, flour the bundt pan to ensure clean release and preserve the cake's decorative shape.
02 -
Do not overmix the batter after adding the flour to maintain a tender crumb.
03 -
If the cake sticks, carefully loosen the edges with a butter knife and reassemble any loose pieces using the pineapple topping to conceal imperfections.
04 -
Store in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
05 -
Freeze slices or the whole cake tightly wrapped for up to 3 months. Thaw overnight in the refrigerator.