PinaColada Bundt Cake
This PinaColada Bundt Cake recipe is a luscious pineapple coconut heaven loaded with mind-boggling flavors. The coconut cream cheese frosting on this cake is delicious and gives the cake a perfect finish with shredded coconut flakes and maraschino cherries on top. It makes a beautiful presentation as well. There are chunks of pineapple and shredded coconut folded into this cake that gives it a dense structure as well. This recipe uses a cake mix to keep things simple but if you have a personal favorite cake recipe of your own then go ahead and use it.
Pineapple is such an excellent fruit to play with in dessert recipes because it's wonderfully sweet and succulent with natural sugars and full of tropical flavor. Pineapple contains enzymes, which are anti-inflammatory, muscle relaxant, and aid digestion. It is also rich in vitamin C and A. Apart from the nutritional value of pineapple, this recipe is one of the best pineapple desserts you can make any time of the year.
Some important tips to keep in mind while making this recipe, are to avoid overbeating the cream cheese for the frosting. Once the cream cheese reaches a smooth consistency, do not beat it any further to prevent it from turning runny. Make sure to let the cake cool completely before you begin frosting it. You can add rum or brandy to the frosting in this recipe if you wish for a hint of Pina Colada flavor which is completely optional. Go ahead and add your favorite nuts on top of the frosting for a crunchy twist, or a simple dusting of cinnamon or cocoa to make this recipe extra delicious. You can bake this pineapple dessert into tiny cupcakes as well.
To the cake mix in this recipe, you can also use coconut milk to achieve an authentic flavor. Buying coconut milk for desserts can be tricky. Make sure to buy the thick creamy coconut milk that comes in a can as opposed to the coconut milk that’s sold in a carton at the milk section in a grocery store. In fact, the higher the fat content, the better it is for getting that perfect coconut flavor in desserts. You can also toast the shredded coconut ever so slightly before sprinkling it on top of the frosting. Toasting the coconut gives the flavor a lift and tastes so much better. For toasting the coconut you need to set the oven on broil setting and let it sit for just a minute. Do not let the coconut burn whatsoever as this could ruin the taste in your frosting.
This recipe tops the list of pineapple desserts. The flavors in this coconut pineapple dessert recipe combine well and make it so luxurious to eat. Thank you to Jocelyn at the Inside Bru Crew Life food blog for sharing this exquisite PinaColada Bundt Cake recipe with us. Do check out Jocelyn's blog for more interesting dessert recipes. Make this dessert today and enjoy a slice or two!
Nutrition Facts for: PinaColada Bundt Cake from Inside Bru Crew Life
Ingredients: Vanilla cake mix, vanilla pudding mix, eggs, crushed pineapple, rum extract, sour cream, oil, shredded coconut, cream cheese, buter, cram of coconut, salt, rum extract, powdered sugar, cherries with stems.
* Percentages (%) are based on a 2000 calorie diet * The entire recipe has been calculated for 14 servings.* Per Serving: Calories 541, Calories from Fat 251, Total Fat 27.9g 43%, Saturated Fat 15.1g 76%, Cholesterol 89mg 30%, Sodium 474mg 20%, Potassium 112mg 3%, Carbohydrates 69.4g 23%, Dietary Fiber 1.2g 5%, Sugars 54.0g, Protein 5.1g, Vitamin A 12%, Vitamin C 14%, Calcium 4%, Iron 14%
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