Pineapple Coconut Bundt Cake
Author: Monica
Recipe type: Cake
Cuisine: Baking
Serves: 12
- 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
- 1 cup powdered sugar
- 2 tablespoons lime juice (or lemon)
- ¼ cup sweetened coconut flakes
- Preheat oven to 325 degrees.
- Grease and flour a Bundt pan, making sure to grease all of the nooks and crannies to ensure easy release of the cake.
- Sift together the flour, baking soda and salt.
- Mix in the lime zest.
- Cream butter and sugar in an electric mixer until fluffy.
- Beat eggs in one at a time.
- Add 2 tablespoons lime juice and coconut extract and slowly mix to combine.
- Alternate adding in the flour mixture and the yogurt. Mix until just incorporated.
- Add strained pineapple and gently mix into the batter.
- Pour the batter into the Bundt pan.
- Bake in the preheated oven 40-50 minutes or until toothpick inserted into center comes out clean.
- 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.
- Toast coconut on a baking sheet in a 350 degree oven.
- Stir frequently until lightly browned...approximately 7-10 minutes.
- Once cake is cool, make the glaze by whisking the powdered sugar and lime juice until smooth.
- 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/
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