Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- 1 cup shredded coconut
- 1/2 cup buttermilk
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons coconut milk
- 1/2 teaspoon vanilla extract
For Garnish (optional):
- Shredded coconut
- Sliced pineapple
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
- Fold in the crushed pineapple and shredded coconut until evenly distributed in the batter.
- Pour the batter into the prepared bundt cake pan, spreading it evenly.
- Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, coconut milk, and vanilla extract until smooth. Drizzle the glaze over the cooled cake.
- If desired, garnish the cake with additional shredded coconut and sliced pineapple.
- Slice and enjoy your Pineapple Coconut Bundt Cake!
This tropical-flavored cake is perfect for any occasion.
