Pineapple Coconut Cake

Pineapple Coconut Cake is the ultimate summer dessert. Tart pineapple, moist cake, and sweet cocoonut - all topped off with a drizzle of pineapple glaze.

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Prep Time: 15

Cook Time: 55

Total Time: 1 10

Servings: servings

Ingredients
US Customary - Metric

2 ¼ Cups Flour
2 Cups Sugar
15 Ounces Crushed Pineapple, drained
1 Cup Sweetened Shredded Coconut
1 Cup Butter, softened
6 Eggs
1 tablespoon Vanilla Extract
2 teaspoon Baking Powder

For the Icing:

1 Cup Powdered Sugar
5 tablespoon Pineapple Juice

Instructions

Preheat the oven to 350 degrees and grease a 10-inch bundt pan.
In a large bowl, cream together the butter and sugar.
Add the vanilla and eggs. Mix well.
Add the rest of the ingredients except the coconut and pineapple. Mix well again.
Fold in the pineapple and coconut into the batter, reserving the pineapple juice.
Pour the batter into the bundt pan and cook for 55 minutes or until a toothpick comes out clean.
While the cake cools, combine the pineapple juice and powdered sugar in a small bowl and mix well.
Remove the cake from the pan and place it on a cake stand. Pour the icing around the top middle of the cake and let it run down both sides.
Top with pieces of pineapple and excess coconut if desired.

Nutrition (estimated per serving)

Calories: 486kcalCarbohydrates: 72gProtein: 6gFat: 20gSaturated Fat: 13gCholesterol: 123mgSodium: 188mgPotassium: 221mgFiber: 1gSugar: 52gVitamin A: 609IUVitamin C: 4mgCalcium: 63mgIron: 2mg

Course: Dessert

Cuisine: Dessert, vegetarian

Keyword: coconut cake recipe, coconut pineapple cake, Delicious Everyday, how to make pineapple coconut cake, pineapple cake recipe, pineapple coconut cake

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