Pina Colada Bundt Cake
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3.0
3 reviews
Average
Pina Colada Bundt Cake
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Pina Colada Bundt Cake is a fun summer dessert with tropical flavors from coconut, pineapple, lime, and rum, topped with toasted coconut.
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Ingredients
Pina Colada Bundt Cake:
- 3 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter , softened
- 2 cups sugar
- 3 large eggs
- 1 teaspoon coconut extract
- 1/4 cup pineapple juice , (from the can of crushed pineapple)
- 8 ounces crushed pineapple , drained well (juice reserved for above)
- 2 tablespoons lemon zest
- 1 cup whole milk
Coconut Rum Syrup:
- 1/2 cup sugar
- 1/4 cup white rum
- 1/4 teaspoon coconut extract
Coconut Lime Icing:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 1 cup sweetened shredded coconut
Instructions
Pina Colada Bundt Cake:
- Preheat oven to 350 degrees.
- Sift the flour, baking soda and salt and set aside.
- In a large stand mixer add the butter and sugar and cream well until fluffy, about 2 minutes.
- Add the eggs one at a time, incorporating fully before adding the next egg.
- Add in the coconut extract, pineapple juice, and lime zest and mix well.
- Add in the flour mixture and the milk in alternating order, about half of each at a time, until the mixture is just combined.
- Spray a 10" Bundt pan well with baking spray.
- Add the half the batter to the Bundt pan.
- Add the crushed pineapple evenly then top with remaining batter.
- Bake for 50-55 minutes until a toothpick comes out clean.
Coconut Rum Syrup:
- To make the coconut rum syrup add the sugar, coconut, and rum to a small saucepan.
- Cook on medium heat, stirring until sugar is dissolved.
- Remove from heat and stir in the coconut extract.
- Place a plate upside down on the Bundt pan and carefully flip over to remove the cake from the pan.
- Brush the Coconut Rum syrup over the Bundt cake and let it cool for 1 hour.
Coconut Lime Icing:
- Add the powdered sugar, milk and lime zest to a large bowl and whisk together well until smooth.
- Pour over cooled cake.
- Add the coconut to a large dry skillet on medium heat.
- Stir occasionally until coconut begins to brown lightly (this will start to happen quickly).
- Remove from the pan and let cool for 1 minute.
- Add the toasted coconut on top of the icing on the cake.
Nutrition Information
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Calories
440kcal
(22%)
Carbohydrates
71g
(24%)
Protein
5g
(10%)
Fat
15g
(23%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
67mg
(22%)
Sodium
112mg
(5%)
Potassium
161mg
(5%)
Fiber
1g
(4%)
Sugar
52g
(104%)
Vitamin A
443IU
(9%)
Vitamin C
3mg
(3%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Servings
Amount Per Serving
Calories 440 kcal
% Daily Value*
| Calories | 440kcal | 22% |
| Carbohydrates | 71g | 24% |
| Protein | 5g | 10% |
| Fat | 15g | 23% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 67mg | 22% |
| Sodium | 112mg | 5% |
| Potassium | 161mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 52g | 104% |
| Vitamin A | 443IU | 9% |
| Vitamin C | 3mg | 3% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
3.0
3 reviews
Average
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