Pineapple Coconut Bundt Cake is an easy dessert with a delicious blend of tropical flavors. This bundt cake is perfect for summer barbecues!
Why You’ll Love This Easy Coconut Bundt Cake
This coconut-filled bundt cake has a whole lot going for it. Let’s dig in:
- Refreshing: There’s nothing more refreshing than pineapple, and this cake uses pineapple and brown sugar for a sweet topping that also hits the spot during warm summer weather.
- Tropical: In addition to the pinapple, this cake is loaded with coconut! If you like pina colada and other tropical treats, this one’s for you!
- Moist: Bundt cakes are known for being rich and moist, and this one is no exception.
- Buttery: Oh yes. This cake uses real butter (and plenty of it) for a perfectly decadent taste and texture.
- Easy: So easy! This is a super-simple cake that you can stir up with just a couple of bowls and a spoon.
What You’ll Need
To make this summery, crowd-pleasing cake, you will need some baking basics like flour, sugar, and butter, plus a few special items like coconut extract and coconut milk. Here’s the list. (Be sure to check out the recipe card at the bottom of the post for the amounts, nutrition facts, and full instructions.)
- Pineapple: Canned, crushed pineapple, drained.
- Butter: Melt a couple of tablespoons for the pineapple topping, and let the rest be softened to room temperature.
- Sugar: Brown sugar for the topping, and white sugar for the cake.
- Flour and Cornstarch: Using both gives the cake a scrumptiously silky texture.
- Baking Powder: Make sure to use baking powder, not baking soda!
- Eggs: This recipe uses a lot of eggs, but they give the cake a luscious richness and plenty of structure to support the topping and coconut.
- Flavorings: Pure vanilla extract and coconut extract. Yum.
- Coconut Milk: You will want unsweetened coconut milk.
- Shredded Coconut: Unsweetened works well here, too.
How to Make Pineapple Coconut Bundt Cake
This recipe is super-duper simple to make, especially if you have ever made a pineapple upside-down cake before. This uses a very similar technique, to make the topping right in the cake pan.
- Get Ready to Bake. Preheat your oven to 350°F, and grease a 12-cup bundt pan. Be sure to get into all the corners really well, so the cake doesn’t stick.
- Make the Topping. Mix the pineapple, melted butter, and brown sugar together. Place this in the bundt pan, and spread it out a little so it’s evenly distributed around the circle.
- Combine the Dry Ingredients, Except Shredded Coconut. Sift your flour, cornstarch, baking powder, and salt together. Set them aside.
- Combine the Wet Ingredients, Except Coconut Milk. Next, in a separate bowl, beat the butter and sugar until fluffy. Then beat in the eggs, one at a time, and then the extracts.
- Blend All Ingredients Together. Take your large bowl of wet ingredients. Beat in some of the flour, then some of the coconut milk. Repeat until both are fully blended in. Last, fold in the shredded coconut.
- Bake! Scrape the batter into the prepared pan and bake it for about one hour and ten minutes, or until it’s baked through and golden-brown.
- Cool. Let the cake cool in the bundt pan for about 15 minutes, and then invert it onto a cake plate. Serve warm, or store in an airtight container until ready to serve.
Is It Better to Take a Bundt Cake Out of the Pan Hot or Cold?
Both! You will want to remove the cake from the pan while it’s warm, but before you do, be sure to let it rest for about 20 minutes in the pan. This helps it to firm up, so it won’t fall apart when you unmold it. The resting period also helps the cake and pan cool off a bit, which can be helpful in preventing burns. Keep in mind, the cake will still be very hot, and the pan too! So always use oven mitts (or similar) to avoid getting hurt.
Who’s ready to bake? If you are excited to give this recipe a try, I hope you’ll drop a comment to let me know how it goes. Also, be sure to check out these handy baking tips. Enjoy!
- Greasing the Pan: It’s so important to grease your pan really well, or the cake can stick to the pan, ruining the pretty shape. You can use butter or shortening, rubbing it into every corner with a clean kitchen towel, paper towel, or your hands. Some bakers like to flour the pan afterward, which also helps reveal areas that may not be well-buttered. Another great method? Baking spray – I like Baker’s Joy!
- Use Quality Ingredients: The better-quality ingredients you use in the cake, the more delicious it will be! So look for the good stuff: unsweetened coconut milk without lots of additives and thickeners, unsweetened coconut flakes that are fresh, not expired, and canned pineapple in 100% juice. Using pure vanilla and coconut extracts will also help!
- Don’t Overmix: Mix the batter as directed, but don’t overdo it. Overmixing can cause the gluten in your flour to develop, giving the cake a slightly bready texture.
- If the Cake Sticks: I know, I know, the worst nightmare of bundt cake baking is that a big chunk of the cake sticks to the pan. If that happens, though, don’t despair! Many times, you can carefully pry the stuck piece off with a butter knife. Then you can try to put it back where it belongs, like a missing puzzle piece. The pineapple topping can help hide any broken parts!
How to Store Pineapple Coconut Bundt Cake
You can store this cake on the counter for 2 – 3 days, or in the refrigerator for a bit longer than that. Keep in mind that it needs to be stored in an airtight container to prevent it from going stale. A cake stand or large, domed airtight cake container is your best bet.
Can I Freeze This?
Yes! Like most cakes, this is a good one to freeze. You can freeze the whole thing, or slice it and freeze the slices individually. In any case, cool it down completely, and wrap it tightly in plastic wrap. Then place in a large airtight container (or freezer bags for smaller pieces) and freeze for up to 3 months. Thaw in the fridge before serving.
Pineapple Coconut Bundt Cake
- 1 can (20 oz) crushed pineapple, drained
- 2 tablespoons unsalted butter, melted
- ½ cup brown sugar
- 2 ⅔ cup all-purpose flour
- ⅓ cup corn starch
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 ½ cups granulated sugar
- 6 large eggs
- 2 teaspoons vanilla extract
- 1 teaspoon coconut extract
- 1 ⅓ cup unsweetened coconut milk
- 2 cups shredded coconut
- Preheat oven to 350°F. Grease a 12-cup bundt pan. Set aside.
- In a small bowl, combine pineapple, 2 tablespoons melted butter and brown sugar. Evenly spread mixture in the bottom of the bundt pan, set aside.
- In a medium bowl, sift flour, cornstarch, baking powder and salt together. Set aside.
- In a large bowl, beat butter and sugar until fluffy. Add the eggs one at a time until well mixed. Add vanilla extract and coconut extract.
- Mix flour mixture into the batter alternating with the coconut milk. Gently fold in shredded coconut.
- Transfer batter to the prepared bundt pan and bake until cooked through and the top is golden brown, about 1 hour and ten minutes.
- Cool in cake pan for about 15 minutes then invert onto a cake plate. Serve warm or store in an airtight container until ready to serve.
More Decadent Bundt Cakes
- Mini Red Velvet Bundt Cakes
- Chocolate Milk Bundt Cake
- Mini Pumpkin Bundt Cakes
- Eggnog Bundt Cake
- Walnut Rum Bundt Cake
- Pumpkin Donut Cake
- Orange Rum Bundt Cake
- RumChata Pound Cake
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