Pineapple Coconut Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Cake
Cuisine: Baking
Serves: 12
Ingredients
Cake
  • 1 cup butter, softened
  • 2 cups sugar
  • 3 eggs
  • 2 tablespoons lime juice (or lemon)
  • 1 lime, zested (or lemon)
  • 2 teaspoon coconut extract
  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 ounces pineapple coconut Greek yogurt (or any flavor you choose)
  • 8 oz crushed pineapple, drained
Glaze
  • 1 cup powdered sugar
  • 2 tablespoons lime juice (or lemon)
Toasted Coconut
  • ¼ cup sweetened coconut flakes
Instructions
  1. Preheat oven to 325 degrees.
  2. Grease and flour a Bundt pan, making sure to grease all of the nooks and crannies to ensure easy release of the cake.
  3. Sift together the flour, baking soda and salt.
  4. Mix in the lime zest.
  5. Cream butter and sugar in an electric mixer until fluffy.
  6. Beat eggs in one at a time.
  7. Add 2 tablespoons lime juice and coconut extract and slowly mix to combine.
  8. Alternate adding in the flour mixture and the yogurt. Mix until just incorporated.
  9. Add strained pineapple and gently mix into the batter.
  10. Pour the batter into the Bundt pan.
  11. Bake in the preheated oven 40-50 minutes or until toothpick inserted into center comes out clean.
  12. Allow the cake to cool for 10 minutes before turning it onto a wire rack that has been covered with parchment paper to cool completely.
  13. Toast coconut on a baking sheet in a 350 degree oven.
  14. Stir frequently until lightly browned...approximately 7-10 minutes.
  15. Once cake is cool, make the glaze by whisking the powdered sugar and lime juice until smooth.
  16. Drizzle over the top of the cake and sprinkle with toasted coconut flakes.
Recipe by Cookin' It Real at https://www.cookinitreal.com/2015/08/04/best-ever-lemon-yogurt-bundt-cake/