Coconut Pineapple Bundt Cake

Name: Coconut Pineapple Bundt Cake
Yield: serves 10 to 12
Ingredients: 1 cup unsalted butter, at room temperature, plus more for greasing; 3 cups all-purpose flour, plus more for dusting; 3 cups (packed) sweetened flaked coconut (about 10 1/2 ounces); 1 cup chopped fresh pineapple; 1 cup walnuts, coarsely chopped; 1 1/2 teaspoons baking powder; 1 teaspoon baking soda; 3/4 teaspoon salt; 2 cups sugar; 6 large eggs; 2 teaspoons pure vanilla extract; 2 tablespoons crème de cacao; 1 cup plus 2 tablespoons unsweetened coconut milk (not low-fat); 1 3/4 cups confectioners’ sugar; 2 to 3 tablespoons pineapple juice

December 9, 2011

Gina: Multilayered coconut cakes are the prom queens of Southern desserts—and we love them—but, like prom queens, those cakes take time to prepare. This buttery Bundt cake, made with coconut milk, coconut flakes, and fresh chopped pineapple swirled right into the batter, is easier to make and just as satisfying. A pineapple glaze adds a tart punch to the mix.

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