Skip to content
May 12, 2014 / Chris Blum

Pinapple and Coconut Bundt Cake

20140512-055819.jpg

This is from The Cake Keeper book by Lauren Chattman. The combo of coconut and pineapple is amazing!

Ingredients:
1 1/2 c toasted unsweetened coconut
2 eggs
1 c fat free sour cream
1 tsp vanilla
1 3/4 c flour
1 1/2 tsp baking powder
1/4 tsp baking side
1/4 tsp salt
1/2 c butter, softened
1/2 c coconut palm sugar
1 20 oz can crushed pineapple, drained

Glaze:
1/2 c powdered sugar
1 TBSP lime juice

Preheat oven to 350. Spary a Bundt pan.

Combine butter and sugar, beat until fluffy in a stand mixer, about 2 minutes. Add the eggs one at a time, beating in. Add sour cream and vanilla.

Whisk together flour, salt, baking soda and baking powder. Add to wet ingredients. Add pineapple and coconut and beat until combined. Scrape into Bundt pan.

Bake for 50 – 70 minutes. Let cool 15 minutes and invert into a plate.

Whisk together glaze and drizzle over the top.

Serves 8 – 10.

Advertisements

One Comment

Leave a Comment
  1. AgileWriter / May 12 2014 1:22 pm

    Seems great. I’ll surely try..
    Happy Mother’s day.
    Do try peach cake..
    http://bit.ly/1mO0ffO

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: