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Pina Colada Bundt Cake
3 from 3 votes

Pina Colada Bundt Cake

Pina Colada Bundt Cake is a fun summer dessert with tropical flavors from coconut, pineapple, lime, and rum, topped with toasted coconut.

Prep Time
10 mins
Cook Time
50 mins
Total Time
2 hrs
Servings: 16 Servings
Calories: 440 kcal
Course: Dessert
Cuisine: American

Ingredients

Pina Colada Bundt Cake:
  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup butter softened, unsalted
  • 2 cups sugar
  • 3 large egg
  • 1 teaspoon coconut extract
  • 1/4 cup pineapple juice , (from the can of crushed pineapple)
  • 8 ounces pineapple drained well (juice reserved for above, crushed
  • 2 tablespoons lemon zest
  • 1 cup milk whole
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 milk whole
  • 1 tablespoon lime juice
  • 1 teaspoon lime zest
  • 1 cup coconut sweetened shredded

Instructions

Pina Colada Bundt Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees.
  2. Sift the flour, baking soda and salt and set aside.
  3. In a large stand mixer add the butter and sugar and cream well until fluffy, about 2 minutes.
  4. Add the eggs one at a time, incorporating fully before adding the next egg.
  5. Add in the coconut extract, pineapple juice, and lime zest and mix well.
  6. Add in the flour mixture and the milk in alternating order, about half of each at a time, until the mixture is just combined.
  7. Spray a 10" Bundt pan well with baking spray.
  8. Add the half the batter to the Bundt pan.
  9. Add the crushed pineapple evenly then top with remaining batter.
  10. Bake for 50-55 minutes until a toothpick comes out clean.
Coconut Rum Syrup:
  1. To make the coconut rum syrup add the sugar, coconut, and rum to a small saucepan.
  2. Cook on medium heat, stirring until sugar is dissolved.
  3. Remove from heat and stir in the coconut extract.
  4. Place a plate upside down on the Bundt pan and carefully flip over to remove the cake from the pan.
  5. Brush the Coconut Rum syrup over the Bundt cake and let it cool for 1 hour.
Coconut Lime Icing:
  1. Add the powdered sugar, milk and lime zest to a large bowl and whisk together well until smooth.
  2. Pour over cooled cake.
  3. Add the coconut to a large dry skillet on medium heat.
  4. Stir occasionally until coconut begins to brown lightly (this will start to happen quickly).
  5. Remove from the pan and let cool for 1 minute.
  6. Add the toasted coconut on top of the icing on the cake.

Nutrition Information

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%)

Nutrition Facts

Serving: 16 Servings

Amount Per Serving

Calories 440

% 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.