Description
A deliciously moist and tropical bundt cake made with coconut and pineapple.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened shredded coconut
- 1 cup crushed pineapple, drained
- 1/2 cup vegetable oil
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, mix together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, oil, vanilla extract, and crushed pineapple.
- Combine the wet and dry ingredients, then fold in the shredded coconut.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- For added flavor, you can top the cake with a coconut glaze.
- Make sure to drain the pineapple well to avoid excess moisture in the cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg