Let’s go walking in a winter wonderland. Hell, why don’t we make it a tropical winter wonderland? Let’s toss in some pineapple, sprinkle on some coconut, and top it all off with pink flamingos, snow-covered trees, and a homemade sparkly gold banner. I’ve been waiting over two months to use these teeny tiny itty bitty flamingos from our recent trip to Los Angeles and I can’t think of a better way to have used them than as decoration for this month’s “Winter Wonderland” themed #BundtBakers challenge from Laura of Baking in Pyjamas.
By now, most of y’all know exactly how I feel about cake, especially of the birthday cake variety. Not favorably, to say the very least. This year, however, I caved and decided to make my very own birthday treat. It certainly didn’t hurt that this tropical dessert turned out to be so doggone stinking cute and over the top adorable. I mean really folks, who doesn’t love flamingos? I think this little tasty beauty may just be my favorite cake ever. That’s what happens when your birthday cake involves a craft project and teeny tiny itty bitty flamingos. Happy birthday in a tropical winter wonderland to me.
Ingredients:
Cake:
- 2 Cups Cake Flour
- 3/4 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 Cup Dried & Unsulfered Pineapple, Finely Chopped
- 1/3 Cup Unsweetened Flaked Coconut
- 1 Cup Sour Cream
- 1/4 Cup Pineapple Juice
- 1 Tablespoon Vanilla Extract
- Zest of 1 Orange
- 1 Cup Unsalted Butter, Room Temperature
- 2 Cups Granulated Sugar
- 4 Eggs
Icing:
- 2 1/2 Cups Powdered Sugar
- 4 to 5 Tablespoons Pineapple Juice
- 1/4 to 1/2 Cup Unsweetened Flaked Coconut, Finely Chopped
Directions:
Cake:
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan; set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Toss the dried pineapple and coconut in the flour to coat; set aside.
- In a small bowl, whisk together the sour cream, pineapple juice, vanilla, and orange zest; set aside.
- Cream the butter and sugar in a large bowl on medium-high speed for 3 minutes.
- Add each egg, one at a time, mixing for 30 seconds between each egg on medium-high speed.
- On slow speed, add 1/3 of the sour cream mixture, followed by a 1/3 of the flour mixture, mixing until just incorporated. Repeat this step until all of the sour cream and flour mixtures are just incorporated.
- Spoon the batter into the prepared Bundt pan and spread out evenly.
- Bake for 40 to 50 minutes, or until a toothpick or knife comes out clean.
- Place the Bundt pan on a baking rack to cool for 1 hour before inverting the cake onto a plate.
- Allow the cake to finish cooling completely before icing.
Icing:
- Sift the powdered sugar into a medium bowl.
- Whisk the pineapple juice into the powdered sugar, 1-tablespoon at a time, until desired icing consistency is achieved.
- Spoon the icing over the cooled Bundt cake and then sprinkle with the unsweetened coconut.
Suggestions:
- Tent the cake after 30 minutes if the top of the cake is browning too quickly.
- Make sure to use unsweetened coconut in this cake or else it will be way too sweet.
- Get crafting. Make your own banner with paper straws, string, and washi tape.
Improvements:
- Add a 1/2-cup of chopped macadamia nuts to the cake batter.
- Replace 1-tablespoon of pineapple juice with coconut rum.
- Toast the coconut in this recipe.
- Give this gorgeous cake to a loved one along with this Flamingo Jacquard Kitchen Towel
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when baking this tropical cake.
Ingredients:
- 2 Cups Cake Flour
- 3/4 Cup All-Purpose Flour
- 1 Teaspoon Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1 Cup Dried & Unsulfered Pineapple, Finely Chopped
- 1/3 Cup Unsweetened Flaked Coconut
- 1 Cup Sour Cream
- 1/4 Cup Pineapple Juice
- 1 Tablespoon Vanilla Extract
- Zest of 1 Orange
- 1 Cup Unsalted Butter, Room Temperature
- 2 Cups Granulated Sugar
- 4 Eggs
- 2 1/2 Cups Powdered Sugar
- 4 to 5 Tablespoons Pineapple Juice
- 1/4 to 1/2 Cup Unsweetened Flaked Coconut, Finely Chopped
Directions:
- Preheat oven to 350 degrees.
- Grease and flour a Bundt pan; set aside.
- In a medium bowl, whisk together the flours, baking powder, baking soda, and salt. Toss the dried pineapple and coconut in the flour to coat; set aside.
- In a small bowl, whisk together the sour cream, pineapple juice, vanilla, and orange zest; set aside.
- Cream the butter and sugar in a large bowl on medium-high speed for 3 minutes.
- Add each egg, one at a time, mixing for 30 seconds between each egg on medium-high speed.
- On slow speed, add 1/3 of the sour cream mixture, followed by a 1/3 of the flour mixture, mixing until just incorporated. Repeat this step until all of the sour cream and flour mixtures are just incorporated.
- Spoon the batter into the prepared Bundt pan and spread out evenly.
- Bake for 40 to 50 minutes, or until a toothpick or knife comes out clean.
- Place the Bundt pan on a baking rack to cool for 1 hour before inverting the cake onto a plate.
- Allow the cake to finish cooling completely before icing.
- Sift the powdered sugar into a medium bowl.
- Whisk the pineapple juice into the powdered sugar, 1-tablespoon at a time, until desired icing consistency is achieved.
- Spoon the icing over the cooled Bundt cake and then sprinkle with the unsweetened coconut.
*Some affiliate links can be found in this post.
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.
- Amaretto Winter Bundt Cake from Making Miracles
- Candied Fruit Bundt Cake from I Love Bundt Cakes
- Chile Hot Chocolate Mocha Bundt Cake from All That’s Left Are The Crumbs
- Coconut Snowball Mini Bundts from Food Lust People Love
- Cranberry Eggnog Bundt Cake from Sew You Think You Can Cook
- Cream and Rum Bundt Cake from La Mejor Manera de Hacer
- Holiday Gingerbread Bundt from Living the Gourmet
- Orange Blossom Bundt Cake from Bizcocheando
- Orange Cranberry Bundt Cake from Tartacadabra
- Peppermint Pine Forest Bundt Cake from Baking in Pyjamas
- Rainbow Christmas Wreath from A Day in the Life on the Farm
- Spicy Gingerbread Bundt with Caramelized White Chocolate Ganache from Brooklyn Homemaker
- Tropical Winter Wonderland Bundt Cake from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
