Coconut Pineapple Bundt Cake
Gina: Multilayered coconut cakes are the prom queens of Southern desserts—and we love them—but, like prom queens, those cakes take time to prepare. This buttery Bundt cake, made with coconut milk, coconut flakes, and fresh chopped pineapple swirled right into the batter, is easier to make and just as satisfying. A pineapple glaze adds a tart punch to the mix.
Recipe information
Yield
serves 10 to 12
Ingredients
Coconut cake
Pineapple glaze
Preparation
Step 1
Preheat the oven to 350°F. Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
Step 2
In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
Step 3
Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl. Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy. Beat in the eggs, one at a time, then the vanilla and crème de cacao. Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture. Fold in the coconut-pineapple-nut mixture. Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
Step 4
Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes. Cool the cake in the pan for 5 minutes. Turn the cake out onto a wire rack; cool completely.
Step 5
While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
Step 6
To make the glaze, whisk the confectioners’ sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend. Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut. Allow the glaze to set for at least 15 minutes before serving.
