Pineapple Coconut Bundt Cake

Whip a slice of paradise with this Pineapple Coconut Bundt Cake, where easy meets tropical in a rich, moist base that starts with just an angel food cake mix. Perfect for a potluck, its sweet Pina Colada-inspired pineapple glaze will transport your taste buds straight to the tropics, all made with simple pantry staples.

Pineapple and coconut are amazing flavors on their own, but they are even better when combined. This pineapple coconut bundt cake does just that. It marries two amazing tropical flavors to create the perfect refreshing dessert. Sweet, light, and satisfying, this cake is ideal for get-togethers, gatherings, or even a picnic. 

The best part? This pineapple coconut bundt cake with pineapple glaze is easy to make. It uses simple ingredients and only takes a little bit of prep time. Using a boxed angel food cake mix also helps to cut down on fuss and minimize the effort, making it a breeze to enjoy this tropical-flavored dessert. 

Why You’ll Love Pineapple Coconut Bundt Cake With Pineapple Glaze

• Easy to Make: This recipe is super simple to put together. It uses a few simple ingredients like boxed cake mix and canned pineapple, which simplify theing of this delicious cake. In no time, you will have a delicious cake that tastes like you spent hours in the kitchen. 
• Tropical Flavors: The combination of coconut and pineapple creates a fantastic tropical flavor profile. It’s a refreshing and delightful twist, reminiscent of enjoying pina coladas on the beach. 
• Moist and Fluffy: Adding crushed pineapple to the batter adds a lot of moisture to this cake. The result is a moist, soft, and fluffy cake that is an absolute joy to eat. 
• Pineapple Glaze: The pineapple glaze on this cake adds a sweet and tangy finish to every bite. It adds a fantastic flavor and a beautiful glossy finish to the cake.
• Versatile: This pineapple coconut bundt cake is perfect for several different occasions. Whether you are making it for a family gathering, a potluck, or a celebration, it is an absolute crowd-pleaser. 

Ingredients 

The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Boxed angel food cake mix
• Canned crushed pineapple in juice or syrup
• Canned pineapple tidbits in juice 
• Shredded sweetened coconut flakes 
• Confectioners’ sugar 
• Pineapple juice 

How to Make Pineapple Coconut Bundt Cake with Pineapple Glaze

• Step One: Preheat oven to 325°F. Grease a 10-inch bundt pan with butter or baking spray. Set aside.
• Step Two: Mix angel food cake mix and one can of crushed pineapple with a spoon in a large bowl. It will mix easily and foam up.

• Step Three: Add half of the can of pineapple tidbits and 3/4 cup of coconut flakes into the batter and stir together. Retain the pineapple juice.

• Step Four: Pour batter into the bundt pan. Place in the oven and bake for 40-50 minutes, checking at 40 minutes for doneness by inserting a toothpick into the center. The cake is made when it turns golden brown and the toothpick comes clean.
• Step Five: Remove from the oven when done, and allow to cool on a cooling rack. After 20 minutes, loosen the cake from the sides and center with a skewer or small flat kitchen tool. Place the cooling rack on top of the cake, and holding them tightly together, flip it over. Allow it to cool on the rack until cool, then transfer it to a cake plate.

• Step Six: In a small bowl, stir together the confectioners’ sugar with 3 or 4 tablespoons of the pineapple juice you retained from the tidbits. Mix until smooth.
• Step Seven: Drizzle over the cake, allowing some of ze to run down the side. Sprinkle the remaining Coconut Flakes over the glaze.
• Step Eight: Slice and serve. Enjoy!

Equipment Needed

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• 10-inch bundt pan
• Large bowl
• Wire rack
• Cake plate

What to Serve with Pineapple Coconut Bundt Cake with Pineapple Glaze

Serve this easy pineapple coconut cake with some of your favorite dessert sides. 

• Pineapple Ice Cream
• Vanilla Bean Ice Cream
• Homemade Vanilla Ice Cream
• Dairy-Free Banana “Ice Cream” Recipe
• Strawberry Ice Cream

Variations and Substitutions

• Add Sour Cream: Add a small dollop of sour cream to the batter. This will add some moisture and a slightly tangy flavor to the cake. 
• Nut Add-In: Add chopped nuts to your cake batter for a delicious nutty crunch. Nuts like pecans, almonds, or even macadamia nuts all work well with this cake. 
• Coconut Extract: To add more coconut flavor to this delicious cake, coconut extract is added to the wet ingredients. This will make the pina colada flavor much more pronounced. 
• Coconut Type: This recipe calls for coconut flakes, but you can easily use shredded coconut in its place. Just add a little extra coconut if you use the shredded variety to ensure you get enough coconut flavor. 
• Topping Additions: Top your cake with toasted coconut, lime zest, or fresh pineapple chunks; not only will this make the cake even more beautiful, but it will add some fantastic flavor. 

Storage Instructions

Storing this pineapple cake is easy! Allow it to cool and wrap it with plastic wrap, or place it in an airtight container. It can be stored at room temperature for 2-3 days or in the fridge for 3-4 days. 

Can I Freeze?

Yes! This cake is freezer-friendly. You can freeze the entire cake or slice it into individual portions. Ensure the cake is completely cooled before tightly wrapping it in plastic wrap. Place the wrapped cake in a spacious airtight container or use freezer bags for smaller slices. It can be stored in the freezer for up to 3 months. When ready to enjoy, thaw it in the refrigerator before serving.

Recipe Tips and Tricks

• Properly Grease the Bundt Pan: A properly prepared pan is important to baking this delicious dessert. Ensure you thoroughly grease the pan using a thin layer of butter or nonstick cooking spray. This will make removing the cake from the pan a lot easier. 
• Drizzling Glaze: Drizzle the glaze over the cake when it’s slightly warm but not hot. This allows the glaze to set and create a beautiful finish without becoming too runny.
• Cool Properly: Allow your cake to cool in the pan for 20 minutes before transferring it to the cooling rack. This will ensure the cake is set correctly and won’t stick to the pan. 
• Use Pineapple Juice Wisely: Be mindful of the consistency when incorporating the pineapple juice into the glaze. Adjust the amount as needed to achieve your preferred texture and taste. 

Do I Need to add Oil, Eggs, or Water?

No. The moisture from the can of crushed pineapple and its juices is enough. The cake will bake fine without adding oil, eggs, or water. 

How Long Should I Let it Cool Before Removing it From the Bundt Pan?

You want to wait at least 20 minutes before removing the cake from the bundt pan. Giving it time to cool will ensure it doesn’t stick to the side or fall apart. 

How to Test for Doneness

To test your cake for doneness, simply use the toothpick method. Insert a toothpick into the center of the cake about 40 minutes into the baking process. The cake is ready if the toothpick comes out clean or with a few moist crumbs clinging to it. Ensure the toothpick doesn’t have wet batter; it is not done if it does. 

Pineapple Dessert Recipes

• Easy Pineapple Rice Pudding
• Pineapple Sticky Buns with Coconut Caramel
• Easy Pineapple Delight
• Pineapple Pie
• Pineapple Upside Down Cupcakes
• Pineapple Delight
• Pineapple Pretzel Fluff

FAQ

Coconut Recipes

• Coconut Cream Pie Cupcakes
• Easy Coconut Creme Ice Pops
• Toasted Coconut Muffins
• Strawberry Coconut Tarts
• Lemon Curd Coconut Macaroons

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