Are you ready to take a tropical vacation? I hope so because that’s the theme for Bundt Bakers this month. Thank goodness, because I think we can all use a little bit of sunshine in our lives after months of being cooped up inside, hiding from the cold, and desperately trying to stay warm. I’m not sure this cake is going to help any of us be able to get into last year’s swimsuit, but we’ll have to worry about that later. Much later. Or maybe we’ll all just have to insist that robes are the new in thing when it comes to beach attire so that we can hide our many flaws. Works for me.
Speaking of not fitting into things, I have an issue with decorative Bundt pans. They are just so darn adorable, but they are always smaller than the original Bundt pan that we’ve been raised on. So what happens when you fill that pretty little thing up? Well, let’s just say ovens start to smoke, fire alarms inevitably go off, and cats howl at the top of their lungs because they insist the house is burning down. My advice is to pour a little bit of the batter into a separate little cake pan so that you have an extra cake to nibble on. Calories be damned. After all, it’s not like you’re going to be fitting into that bikini anytime soon.
Ingredients:
Pineapple Puree:
- 2 Cups Fresh Pineapple, Cut into Small Chunks
Toasted Coconut:
- 2 Cups Unsweetened Flaked Coconut
- 3 Tablespoons Unsalted Butter, Melted
- 3 Tablespoons Light Brown Sugar, Packed
- 2 Tablespoons Pineapple Puree
Cake:
- 2 1/2 Cups Granulated Sugar
- 1 Cup Unsalted Butter, Melted
- 1/2 Cup Pineapple Puree
- 6 Eggs
- 1/2 Cup Sour Cream
- 4-oz. Cream Cheese
- 3 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1/2 of Toasted Coconut Mixture
Pineapple Glaze & Decoration:
- 2 Cups Powdered Sugar
- 5 Tablespoons Pineapple Puree
- 1/2 of Toasted Coconut Mixture
Directions:
Pineapple Puree:
- Puree the fresh pineapple in a food processor for 1 minute.
Toasted Coconut:
- Cover a baking sheet with foil; set aside.
- Place all of the ingredients into a large sauté pan over medium heat.
- Cook for 7 minutes, or until toasted. Stir frequently to avoid burning.
- Spread the coconut out in an even layer on the baking sheet.
Cake:
- In a large bowl, mix the sugar, butter, and pineapple puree for 3 minutes of medium-high speed.
- Add each egg one at a time, mixing well in between each one.
- Add the sour cream and cream cheese, and then mix for 2 minutes.
- Sift the flour, baking soda, and salt into the bowl, and stir with a silicone spatula till combined.
- Fold in 1/2 of the toasted coconut.
- Pour into a greased Bundt pan and bake for 50 to 65 minutes, or until a knife comes out clean.
- Allow the pan to rest on a cooling rack for an hour before turning the cake out of the pan onto the same rack to finish cooling completely.
Pineapple Glaze & Decoration:
- Combine the powdered sugar and pineapple puree together until there are no more lumps.
- Drizzle the glaze over the cooled Bundt cake, and then top with the remaining toasted coconut.
Suggestions:
- Make sure to use a very ripe pineapple when making this cake.
- Do not use sweetened coconut in this recipe.
- You may have a little bit of pineapple puree leftover and you may not. The glaze may take more or less pineapple puree, depending on how thick or thin you prefer your glaze.
- Use a full-size Bundt pan when making this cake, and place the Bundt pan on a foil-lined baking sheet in case it overflows in the oven when baking.
- Allow the cake to set for a few hours before serving so that the glaze can set.
Improvements:
- Add 1-teaspoon of vanilla to the cake batter.
- Garnish glazed cake with poppy seeds.
Ingredients:
- 2 Cups Fresh Pineapple, Cut into Small Chunks
- 2 Cups Unsweetened Flaked Coconut
- 3 Tablespoons Unsalted Butter, Melted
- 3 Tablespoons Light Brown Sugar, Packed
- 2 Tablespoons Pineapple Puree
- 2 1/2 Cups Granulated Sugar
- 1 Cup Unsalted Butter, Melted
- 1/2 Cup Pineapple Puree
- 6 Eggs
- 1/2 Cup Sour Cream
- 4-oz. Cream Cheese
- 3 Cups All-Purpose Flour
- 1 1/2 Teaspoons Baking Soda
- 1/2 Teaspoon Kosher Salt
- 1/2 of Toasted Coconut Mixture
- 2 Cups Powdered Sugar
- 5 Tablespoons Pineapple Puree
- 1/2 of Toasted Coconut Mixture
Directions:
- Puree the fresh pineapple in a food processor for 1 minute.
- Cover a baking sheet with foil; set aside.
- Place all of the ingredients into a large sauté pan over medium heat.
- Cook for 7 minutes, or until toasted. Stir frequently to avoid burning.
- Spread the coconut out in an even layer on the baking sheet.
- In a large bowl, mix the sugar, butter, and pineapple puree for 3 minutes of medium-high speed.
- Add each egg one at a time, mixing well in between each one.
- Add the sour cream and cream cheese, and then mix for 2 minutes.
- Sift the flour, baking soda, and salt into the bowl, and stir with a silicone spatula till combined.
- Fold in 1/2 of the toasted coconut.
- Pour into a greased Bundt pan and bake for 50 to 65 minutes, or until a knife comes out clean.
- Allow the pan to rest on a cooling rack for an hour before turning the cake out of the pan onto the same rack to finish cooling completely.
- Combine the powdered sugar and pineapple puree together until there are no more lumps.
- Drizzle the glaze over the cooled Bundt cake, and then top with the remaining toasted coconut.
Don’t let this recipe slip away. How often do you find a recipe intriguing, yet forget where to find it when you finally get the hankering to make it? Instead of digging through old posts or wandering aimlessly around on the internet, why not Pin this recipe to Pinterest where you can find it when you eventually need it? Simply Pin the image above and you’ll have it when that time comes. You can follow us HERE on Pinterest or simply click HERE to find all of our pin-worthy recipes.
#BundtBakers is a group of Bundt loving Bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest Board.
- Banana Coconut Pineapple Bundt by Food Lust People Love
- Banana Pineapple Mini Bundt Cakes by I Love Bundt Cakes
- Banana Rum Cake by Jane’s Adventures in Dinner
- Bounty Bundt Cake by Baking in Pyjamas
- Bundt Cake Tropical by La mejor manera de hacer …
- Chocolate Coconut Tres Leche Bundt Cake by The Whisking Bowl
- Drømmekage (Danish Dream Cake) Bundt Cake by Brooklyn Homemaker
- Golden Tropical Coconut Bundt Cake by Faith, Hope, Love & Luck Survive Despite a Whiskered Accomplice
- Key Lime Bundt Cake by Taking On Magazines
- Lava Flow Bundt Cake by All That’s Left Are The Crumbs
- Lime-Coconut Bundt Cake by Palatable Pastime
- Piña Colada Rum Bundt Cake by Making Miracles
- Pineapple Upside Down Coconut Cake by Adventures in All Things Food
- Speckled Tropical Bundt Cake by I Camp in my Kitchen
- Tequila Sunrise Bundt Cake by Los Chatos Chefs
- Tres Leche Bundt with Pineapple and Strawberry Whipped Cream by A Day in the Life on the Farm
- Tropical Hummingbird Bundt Cake by Tartacadabra
- Tropical Supreme Cake with Rum Cream Cheese Glaze by Sew You Think You Can Cook
We take turns hosting each month and choosing the theme or ingredient. Updated links for all of our past events and more information about BundtBakers can be found on our homepage.
