Pineapple & Coconut Bundt Cake

A golden, ridiculously moist, soft and fluffy Bundt cake finished with a glossy coconut lime glaze. Made with pantry staples, no mixer required.

By @khanhong

Original recipe source

Cook time: 65 minutes

Servings: 8

Ingredients

• 0 Bundt tin
• 270 g fresh pineapple
• 1 tbsp caster sugar
• 3 eggs
• 195 g caster sugar
• 180 ml neutral oil
• 150 ml coconut milk
• 3 tbsp pineapple juice
• 1.5 tsp vanilla extract
• 1 zest of lime zest
• 330 g self-raising flour
• 90 g desiccated coconut
• 0.5 tsp salt
• 0 cooled pineapple
• 0 batter
• 0 cake
• 0 cake
• 150 g icing mixture or sugar
• 2 tbsp coconut milk
• 1 tbsp lime juice
• 0 glaze
• 0 toasted coconut flakes

Instructions

1. Preheat the oven to 160°C with the fan setting. Grease and flour a Bundt tin thoroughly.
2. Pan-cook the finely diced fresh pineapple with 1 tablespoon of the measured caster sugar for 3-5 minutes to soften and reduce moisture. Allow to cool.
3. In a bowl, whisk together the eggs, remaining caster sugar, neutral oil, coconut milk, pineapple juice, vanilla extract, and lime zest.
4. Fold in the self-raising flour, desiccated coconut, and salt into the wet mixture.
5. Gently fold the cooled pineapple into the batter.
6. Pour the batter into the prepared Bundt tin, ensuring it is no more than ⅔ full.
7. Bake in the preheated oven for 50-65 minutes until the cake is golden and a skewer inserted comes out clean.
8. Allow the cake to rest in the tin for 10-15 minutes, then turn it out onto a cooling rack and let it cool completely.
9. Mix the icing mixture or sugar with 2-3 tablespoons of coconut milk and lime juice to make the glaze.
10. Drizzle the glaze generously over the cooled cake and finish with toasted coconut flakes.