Moist pineapple bundt cake, with a sweet coconut center, drizzled in pineapple glaze and sprinkled with coconut.
A couple of weeks ago, we attended my husband’s family reunion. I was asked to “make cookies or something.” Well, I already knew of a few doing that, and I wanted to experiment. I literally dreamt this cake up early one morning.
I love bundt cakes. Their presentation is just so pretty!
I have told you before, that my taste for coconut has gradually grown into where I can actually say that I don’t mind it anymore. I have made my husband’s favorite Coconut Macaroon Tunnel Cake so many times, I can practically make it in my sleep. He was always happy to eat the coconut tunnel in the middle and I ate the chocolate cake around the outside. I think when I actually decided that coconut is actually pretty darn good, was when I mastered the Coconut Cream Pie. I am not going to lie, this thing is just plain delicious.
I love pina coladas, the combination of coconut and pineapple — I decided that this idea would make a wonderful cake, and darn it if I wasn’t right on!
This cake starts with a yellow box mix, but the water is replaced with pineapple juice. The scent of the cake is marvelous when it’s in the mixer. Oh my!
Then I added a tunnel of coconut macaroon to the center before baking, it’s topped with a pineapple glaze and a generous dusting of coconut. The results? Two thumps WAY up!
Before I share the recipe, I thought I would share this photo from the reunion. The grillers:
My husband’s brother, Bruce, his cousin, Paul and my hubby, there on the right!
For the Cake:
- 1 box yellow cake mix + 1 additional egg
- Pineapple juice in place of water
For the Filling:
- 2 egg whites
- 1/2 cup sugar
- 2 cups flaked coconut
- 2 Tablespoons flour
- 2 teaspoons coconut extract
For the Glaze:
- 1 1/2 cups powdered sugar
- 3 Tablespoons pineapple juice
- sweetened coconut
Here are those other two recipes I mentioned: