Saturday, January 24, 2015

Pineapple & Coconut Bundt Cake

Pineapple & Coconut Bundt Cake with Cream Cheese frosting and toasted coconut.

My husband loves coconut so he's always asking me to make something with it.  I love pineapple so I thought the two would make a perfect combination.  This recipe doesn't call for any butter or oil, however the addition of the pineapple juice makes the cake moist and dense.  I topped it off with a cream cheese frosting that I added while the cake was still warm so it seeps down into the cake as well.  Then sprinkle on some toasted coconut for a pretty garnish.  This cake uses everyday ingredients found in your pantry and you can mix it up in one bowl.  This is definitely a simple and delicious cake!

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Ingredients are as follows: 

2 C flour 
1 C brown sugar
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1 (20 ounce can) crushed pineapple in juice (not heavy syrup)
1 C coconut

1/4 C butter, softened
4 oz. cream cheese, softened
dash of vanilla
1 C powdered sugar
toasted coconut for garnish

Preheat oven to 350 degrees; grease a 9 or 10" bundt pan.

Put the flour, brown sugar, eggs, baking soda, vanilla, and salt into a bowl; mix it up a little.

Stir in the crushed pineapple and the juice from the can.

Mix in the coconut.

Pour into prepared pan.

Bake for 40-45 minutes; until golden brown.

While the cake is baking; mix together the butter, cream cheese, vanilla and powdered sugar.

Slather this all over the warm cake and then sprinkle on the toasted coconut.

Slice, serve and enjoy! 


  1. YUMMMERS! I'm not much on plain cake mixes, but LOVE the homemade cakes made from scratch. Yours looks awesome. No doubt, your hubby keeps falling in love with you as you serve him these special treats too. =)

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