Рецепт Pineapple & Coconut Bundt Cake
Pineapple & Coconut Bundt Cake with Cream Cheese frosting and toasted coconut.
My husband loves coconut so he's always asking me to make something with it. I love pineapple so I thought the two would make a perfect combination. This recipe doesn't call for any butter or oil, however the addition of the pineapple juice makes the cake moist and dense. I topped it off with a cream cheese frosting that I added while the cake was still warm so it seeps down into the cake as well. Then sprinkle on some toasted coconut for a pretty garnish. This cake uses everyday ingredients found in your pantry and you can mix it up in one bowl. This is definitely a simple and delicious cake!
Ingredients are as follows:
- 2 C flour
- 1 C brown sugar
- 2 eggs
- 1 tsp. baking soda
- 1 tsp. vanilla
- 1/4 tsp. salt
- 1 (20 ounce can) crushed pineapple in juice (not heavy syrup)
- 1 C coconut
- frosting:
- 1/4 C butter, softened
- 4 oz. cream cheese, softened
- dash of vanilla
- 1 C powdered sugar
- toasted coconut for garnish
Preheat oven to 350 degrees; grease a 9 or 10" bundt pan.
Put the flour, brown sugar, eggs, baking soda, vanilla, and salt into a bowl; mix it up a little.
Stir in the crushed pineapple and the juice from the can.
Mix in the coconut.
Pour into prepared pan.
Bake for 40-45 minutes; until golden brown.
While the cake is baking; mix together the butter, cream cheese, vanilla and powdered sugar.
Slather this all over the warm cake and then sprinkle on the toasted coconut.
Slice, serve and enjoy!