Pineapple Coconut Bundt Cake

Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Additional Time 15 minutes
Total Time 1 hour 35 minutes
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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.

(Looking for more easy bundt cake recipes? Try my Loaded Carrot Bundt Cake or this fun Banana Bundt Cake recipe!)

Ingredients for pineapple coconut bundt cake, measured and arranged on a table.

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!
  • Salt
  • 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.
Close-up shot of the top of a bundt cake, covered in pineapple topping.

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.
Lifting a slice of pineapple coconut bundt cake with a cake server.

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.

Side view of the cut side of a bundt cake.

Baking Tips

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!
A bundt cake on a plate, with slices cut out of it.

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.

A thick slice of cake on a dessert plate.

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.

A pineapple-topped ring-shaped cake.
4.5 from 52 votes
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Yield: 12 Servings

Pineapple Coconut Bundt Cake

Pineapple Coconut Bundt Cake is an easy cake recipe that has a delicious blend of tropical flavors. This bundt cake is perfect for summer nights BBQs!
Prep Time10 minutes
Cook Time1 hour 10 minutes
Additional Time15 minutes
Total Time1 hour 35 minutes

Ingredients

Pineapple Topping:

  • 1 (20 oz) can crushed pineapple, drained
  • 2 tablespoons unsalted butter, melted
  • ½ cup brown sugar

Bundt Cake:

  • 2 ⅔ cup all-purpose flour
  • 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

Instructions 

  • 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.

Notes

Storage: 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, airtight cake container is your best bet.

Nutrition

Serving: 1 slice, Calories: 672kcal, Carbohydrates: 91g, Protein: 8g, Fat: 32g, Saturated Fat: 23g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 140mg, Sodium: 218mg, Potassium: 264mg, Fiber: 3g, Sugar: 65g, Vitamin A: 710IU, Vitamin C: 5mg, Calcium: 65mg, Iron: 3mg

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Hi Jessica, am we add pineapple tidbits to the cake batter??

Hi there, I really want to make this cake but was wondering if the 2 cups of shredded coconut is sweetened or unsweetened

Thank you for your reply Jessica. Is the crushed pineapple to be drained?

I do not have coconut milk, shall I use regular? And I do not have unsalted butter, shall I just use my salted butter and omit adding the salt. I am really wan to bake this bundt cake! Thank you.

Bless your heart Brenda and all those that try this recipe.
Just to reiterate something most of you have heard in the past, “there are no stupid questions”!!
With that being said, Never question the baker…please!!!
I doubled the recipe. For those with questions, that’s a whopping 12 eggs and like 8 half sticks of butter or four (ish) whole sticks of 100% real, unsalted gold.
I made three smaller cakes with pineapple topping and 36 muffins without icing.
The muffins are for the freezer and a later date with a pineapple or clementine glaze.
It’s in the low 30’s here, degrees.. I just rinsed out the last of the cupcake pans, all the machines are clean and the counters are clear. The fireplace is glowing, i am snuggled up with a cup of bold coffee and some delicious tropical vibes.
Thank you for sharing Brenda. You are Friggin’ Amazing!!!
Please feel free to stop by any time you come to town.
I often say, it would be nice if someone baked me a cake sometime.
I would be honored to bake with you Chick!!!
Stay warm, stay safe, keep an eye on the cake..

Jessica!!!!
I’m sorry, I don’t know why I called you Brenda. Now you’re never going to come to bake at my place.
I am not sorry about all the rest of the things I said.
Thank you again!!
Have fun and keep posting!!!

I made this into cupcakes (I doubled the pineapple topping because you can skip out on the gooey bits!). And they were delicious! Thank you so much. Coconut pineapple upsidedown amazingness!

Should this cake be refrigerated?

I made this cake today and it turned out great. It seemed like a lot of batter for a bundt pan so I didn’t utilize the entire recipe in one pan. I made 12 cupcakes AND the bundt cake. I will frost the cupcakes with a cream cheese frosting.

My pineapple mix always sticks to the bottom of the pan, any advice please

Hello,  this cake says 11/3 cup of coconut milk is this supposed to be 1/3 cup? Please advise.

I Made This Delicious Cake For Sunday Dinner. And It Was Awesome. I Will Bake This Cake Again

What is the weight of these ingredients in grams please? Thanks!

I have made this cake multiple times. It just gets better and better! I get rave reviews from my elderly father. Who will NOT even let me have a slice of cake if I tell him that I baked it for him!

I made it for Thanksgiving. It was wonderfully delicious!

The cake is delicious! Should it be refrigerated?

I want to bake this cake before the weekend but I don’t have coconut milk. Can I use regular milk or buttermilk instead?
Thanks!

This cake was delicious. I made it for my mom’s birthday and everyone loved it. I am no pro at baking and these instructions are super easy to follow.

Butter has measurements printed on its stick. Some butter comes in 1/2 sticks…such 
as Land O’ Lakes. A pound is a pound. 

Hello Jessica, I’ve been looking for a coconut/pinapple cake for a long time. I’m grad I came across this one. Thanks for sharing. 

Jessica, would it possible to PLEASE wright the ingriedients and also ingriedients of future recepies in gramms. Its more accurate… 
most europeans use the Ingriedients measurement in gramms (gr) . Thank you very much. Faridha

What are ‘half sticks’ of butter?
Generally sticks are 4 ounces or 1/2 cup each. 
2 equals 1 cup. 

I have this question too! Is it four half cup sticks, or two? I’m going to put in two since it says 1 cup! Wish me luck!

Thank You For Being Here!

Jessica
For the past 15 years, Jorge & Jessica have loved getting to share their families' favorite recipes with all of you. They live in Florida with their 3 kids.