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.

📝 Ingredients

• 2 1/4 Cups Flour
• 2 Cups Sugar
• 15 Ounces Crushed Pineapple (drained)
• 1 Cup Sweetened Shredded Coconut
• 1 Cup Butter (softened)
• 6 Eggs
• 1 tbsp Vanilla Extract
• 2 tsp Baking Powder
• 1 Cup Powdered Sugar
• 5 tbsp Pineapple Juice

👨‍🍳 Instructions

1. 1Preheat the oven to 350 degrees and grease a 10-inch bundt pan.
2. 2In a large bowl, cream together the butter and sugar.
3. 3Add the vanilla and eggs. Mix well.
4. 4Add the rest of the ingredients except the coconut and pineapple. Mix well again.
5. 5Fold in the pineapple and coconut into the batter, reserving the pineapple juice.
6. 6Pour the batter into the bundt pan and cook for 55 minutes or until a toothpick comes out clean.
7. 7While the cake cools, combine the pineapple juice and powdered sugar in a small bowl and mix well.
8. 8Remove 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.
9. 9Top with pieces of pineapple and excess coconut if desired.