Pineapple Coconut Bundt Cake with Sweet Pineapple Glaze

If you’re in the mood for something that feels a little tropical and a little indulgent, this cake is one of those bakes that instantly brightens the kitchen. The combination of pineapple and coconut brings that sunny, vacation-style flavor, but it’s still the kind of simple, comforting cake you can make on a regular afternoon. It’s the sort of recipe that makes the house smell amazing while it bakes and has everyone wandering into the kitchen asking when it’ll be ready.

The texture is wonderfully soft and tender, thanks to the buttermilk in the batter. Pineapple juice adds a light fruity sweetness that pairs beautifully with the coconut flavor, and the touch of pudding mix helps give the cake that extra fluffy, bakery-style crumb. Every slice stays moist and flavorful, making it just as good the next day if there happens to be any left.

And then comes the finishing touch. Once the cake cools, it’s topped with a sweet pineapple glaze that drips down all those beautiful Bundt ridges, followed by a generous sprinkle of coconut. It’s simple but so pretty, and every bite has that perfect mix of sweet glaze, tender cake, and coconut on top. Honestly, it’s the kind of cake that feels just right for brunch, dessert, or even an afternoon coffee break with friends.

Equipment

• Bundt Pan: This is what gives the cake those beautiful ridges and that classic Bundt shape that looks so impressive once the glaze starts dripping down the sides.

• Mixing Bowls: You’ll want one bowl for the dry ingredients and another larger one for mixing the batter so everything comes together smoothly.

• Electric Mixer (Hand or Stand Mixer): This makes it easy to cream the butter, oil, and sugar together until the mixture is light and fluffy.

• Whisk: Perfect for combining the dry ingredients so everything is evenly distributed before it goes into the batter.

• Rubber Spatula: Great for scraping down the sides of the bowl and making sure every bit of batter gets mixed in.

• Measuring Cups and Spoons: Accurate measuring helps keep the texture of the cake just right.

• Cooling Rack: Letting the cake cool on a rack helps air circulate so the bottom doesn’t get soggy.

• Small Bowl: Handy for whisking together the pineapple glaze before drizzling it over the cake.

• Skewer or Toothpick: This is the easiest way to check if the cake is fully baked in the center before taking it out of the oven.

Ingredients

• 1 cup all purpose flour: This helps give the cake structure so every slice holds together beautifully.

• 1 ¾ cups cake flour: Cake flour keeps the texture extra soft and tender, which is exactly what you want in a Bundt cake like this.

• ½ teaspoon baking soda: This works with the buttermilk to help the cake rise and stay light.

• 1 ½ teaspoons baking powder: A little extra lift so the cake bakes up fluffy instead of dense.

• 1 teaspoon salt: Just enough to balance the sweetness and bring all the flavors together.

• 1 ½ cup white granulated sugar: This adds the sweetness and helps create that soft, moist crumb.

• ⅔ cup vegetable oil: Oil keeps the cake incredibly moist and helps it stay that way even the next day.

• ⅓ cup unsalted butter, softened: Butter adds a rich flavor that makes the cake taste extra special.

• 1 teaspoon vanilla extract: A splash of vanilla rounds out all the flavors in the cake.

• 1 teaspoon coconut extract: This gives the cake that lovely coconut flavor that pairs perfectly with the pineapple.

• 3 eggs: Eggs help bind everything together and give the cake its soft, tender texture.

• 1 cup buttermilk: Buttermilk adds moisture and a slight tang that makes the cake taste wonderfully balanced.

• ½ cup pineapple juice: This brings in that bright tropical flavor and adds extra moisture to the batter.

• 2 tablespoons vanilla pudding packet: A little pudding mix helps keep the cake soft and gives it a wonderfully tender crumb.

Pineapple Glaze

• 2 cups powdered sugar: This creates the sweet, smooth base for the glaze that drizzles beautifully over the cake.

• 1 teaspoon vanilla extract: A touch of vanilla adds extra flavor to the glaze.

• ¼ cup pineapple juice: This thins the glaze while adding even more bright pineapple flavor.

Topping

• Sweetened shredded coconut: A sprinkle on top adds texture and that classic coconut finish that makes every slice feel a little tropical.

Recipe Instructions

You can find a printable recipe card at the bottom of this post.

1. Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan, making sure to coat every ridge.

2. In a medium bowl, whisk together the all-purpose flour, cake flour, baking soda, baking powder, and salt.

3. In a large mixing bowl, beat the granulated sugar, vegetable oil, and softened butter on medium speed for about 2 minutes, or until light and creamy.

4. Add the vanilla extract, coconut extract, and eggs one at a time, scraping the bowl after each addition.

5. Stir the vanilla pudding powder into the buttermilk.

6. With the mixer on low, alternate adding the dry ingredients and the buttermilk mixture in three additions, beginning and ending with the dry ingredients. Add the pineapple juice with the final addition and mix just until smooth.

7. Pour the batter into the prepared Bundt pan and tap the pan gently on the counter to release air bubbles.

8. Bake for 50–55 minutes, or until a skewer inserted into the center comes out clean.

9. Cool the cake in the pan on a rack for 15 minutes, then invert onto the rack and let it cool completely.

10. Whisk together the powdered sugar, vanilla extract, and pineapple juice until the glaze is smooth and pourable.

11. Drizzle the glaze over the cooled cake, letting it run down the sides.

12. Immediately sprinkle shredded coconut over the wet glaze so it sticks.

13. Let the glaze set for about 20 minutes before slicing and serving.

Tips & Tricks for the Perfect Pineapple Coconut Bundt Cake

• Grease the Bundt pan really well: Make sure you get into every ridge and corner of the pan so the cake releases cleanly once it’s baked. A good coating of butter or baking spray plus a light dusting of flour makes a big difference.

• Use room temperature ingredients: Let the butter, eggs, and buttermilk sit out for a bit before you start. This helps everything blend together smoothly and gives the cake a better texture.

• Don’t overmix the batter: Once you start adding the dry ingredients and buttermilk mixture, mix just until everything is combined. Overmixing can make the cake a little dense instead of soft and fluffy.

• Tap the pan before baking: Give the filled Bundt pan a gentle tap on the counter to release any air bubbles hiding in the batter.

• Check for doneness with a skewer: Ovens can vary a little, so start checking near the end of the baking time. If the skewer comes out clean or with just a few crumbs, it’s ready.

• Let the cake rest before turning it out: Cooling the cake in the pan for about 15 minutes helps it firm up so it releases more easily.

• Glaze once the cake is fully cooled: If the cake is still warm, the glaze will melt and run right off instead of creating that pretty drizzle down the sides.

• Add the coconut while the glaze is still wet: This helps the shredded coconut stick nicely to the top instead of sliding off.

Serving

• Let the glaze set before slicing: Give the cake about 15–20 minutes after glazing so everything settles nicely and the slices come out neat.

• Use a serrated knife for clean slices: A gentle sawing motion works best with a soft Bundt cake like this and keeps those beautiful layers intact.

• Serve it slightly thick: Bundt cakes are lovely when cut into generous slices so you really get that soft crumb and sweet glaze in every bite.

• Add a little extra coconut if you like: A small sprinkle on top of each slice makes it look even prettier when serving.

• Perfect with coffee or tea: The tropical flavors pair wonderfully with a warm drink, making it great for afternoon coffee breaks or brunch.

• Dress it up for dessert: If you want to make it feel a little extra special, serve each slice with a dollop of whipped cream or a scoop of vanilla ice cream.

FAQs

Can I use canned pineapple juice for this cake?

Yes, canned pineapple juice works perfectly for this recipe. Just make sure it’s plain pineapple juice and not syrup from canned pineapple slices, as the syrup can make the cake overly sweet.

Can I make this pineapple coconut Bundt cake ahead of time?

You can absolutely bake it a day in advance. In fact, the flavors often taste even better the next day once everything has had time to settle. Just store the cake covered at room temperature and add the glaze before serving if you prefer it extra fresh.

Do I have to use cake flour?

Cake flour helps create that soft, tender texture, but if you don’t have any on hand you can make a simple substitute. For every cup of cake flour, measure 1 cup of all-purpose flour, remove 2 tablespoons, and replace them with 2 tablespoons of cornstarch.

How do I keep a Bundt cake from sticking to the pan?

The best way is to grease the pan very well and lightly dust it with flour so every ridge is coated. Letting the cake cool in the pan for about 15 minutes before turning it out also helps it release more easily.

Can I toast the coconut for the topping?

Yes, toasted coconut is a lovely option if you want a slightly deeper flavor. Just toast it in a dry pan or in the oven for a few minutes until lightly golden before sprinkling it over the glaze.

How should I store leftover pineapple coconut Bundt cake?

Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If refrigerating, bring it back to room temperature before serving so the texture stays soft.

Can this cake be frozen?

Yes, this cake freezes very well. Wrap the cooled cake tightly in plastic wrap and then foil, and freeze for up to 2 months. For best results, freeze it without the glaze and add the glaze after thawing.