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–+ servings
Tropical Coconut Pineapple Cake Delight

Tropical Coconut Pineapple Cake Delight

Indulge in a taste of the tropics with this Tropical Coconut Pineapple Cake Delight. Moist, flavorful, and easy to make, it's your slice of paradise!
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Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Resting Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 12 people
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 cup unsalted butter
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon coconut extract
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup crushed and drained pineapple
  • 0.5 cup coconut milk or pineapple juice
  • 0.5 cup sour cream
  • 1 cup sweetened grated coconut

Equipment

  • Bundt Pan
  • Electric Mixer
  • Spatula
  • Measuring Cups and Spoons
  • Wire Cooling Rack

Method
 

  1. Preheat oven to 325°F (163°C) and grease a bundt pan.
  1. In a large mixing bowl, beat butter and sugar until fluffy.
  1. Add eggs one at a time, mixing well, then stir in coconut and vanilla extracts.
  1. In another bowl, whisk together flour, baking powder, and salt.
  1. In a separate bowl, combine sour cream, coconut milk, and drained pineapple.
  1. Gradually add the dry ingredients to the butter mixture, alternating with the pineapple mixture.
  1. Fold in grated coconut gently.
  1. Pour batter into the prepared bundt pan and smooth the surface.
  1. Bake for 70-80 minutes, checking for doneness with a toothpick.
  1. Cool in the pan for 15 minutes before transferring to a wire rack.
  1. For the glaze, mix powdered sugar with pineapple juice or coconut milk and extract, then drizzle over the cooled cake.
  1. Sprinkle toasted coconut or cubed pineapple on top for decoration.

Nutrition

Calories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gCholesterol: 50mgSodium: 250mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 5IUVitamin C: 2mgCalcium: 2mgIron: 4mg

Notes

To enhance flavor, toast the grated coconut before adding it to the batter. For a dairy-free version, swap butter with coconut oil and sour cream with vegan alternatives. Store covered at room temperature for up to 3 days or freeze for up to two months; thaw before serving.
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