Pineapple Coconut Bundt Cake*

Pineapple Coconut Bundt Cake recipe from

I am partnering up with Land O’Lakes again to bring you this awesome cake.

With these incredibly hot summer months upon us in Florida, I have been craving delicious frozen cocktails like crazy. Too bad I have to wait until August to drink one again!

While I may not be able to drink a Piña Colada just yet, I am totally within my pregnant rights to crank up the air conditioning and bake a cake. My electric bill is going to be through the roof! 😉

Land O' Lakes Butter Cow in Minnesota!

Luckily, I finally got a nice break from the heat last week on a fun visit to Minnesota. Land O’Lakes took all of us Kitchen Conversation bloggers out to one of their dairy farms to really see what the day to day life is like on a dairy farm. Sadie Frericks (who also blogs at Dairy Good Life) graciously let all 9 of us come visit her farm for the day and ask her a billion questions.

Sadie’s farm has approximately 75 cows and it takes 3 hours for each milking…and they have to be milked twice a day. Whoa. I was so interested in the process, but I was even more interested in meeting all the adorable cows. Each of their cows has a name her and her family have picked out, but as she showed us, they also each have their very own personalities! It was a blast getting to see behind the scenes of where some of Land O’Lakes milk comes from!

Pineapple Coconut Bundt Cake recipe from

But let’s get back to what is important…this cake! I just love how the tropical flavors come together in this dessert.  The light, moist Bundt® cake makes a perfect dessert for steamy summer nights. Even better, I love how this recipe calls for four perfectly sized Land O Lakes® Butter Half Sticks. It makes measuring so easy—with no leftover portions hanging out in your fridge.


Pineapple Coconut Bundt Cake


  • 1 (20 ounce) can crushed pineapple, drained
  • 2 tablespoons Land O Lakes® unsalted butter, melted
  • 1/2 cup brown sugar
  • 2 2/3 cup all purpose flour
  • 1/3 cup corn starch
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 4 Half Sticks (1 cup) Land O Lakes® unsalted butter, softened
  • 2 1/2 cups granulated sugar
  • 6 large eggs
  • 2 teaspoons vanilla extract
  • 1 teaspoon coconut extract
  • 1 1/3 cup unsweetened coconut milk
  • 2 cups shredded coconut


Preheat oven to 350°F. Grease a 12 cup Bundt® pan.

In a small bowl, combine pineapple, 2 tablespoons melted Land O Lakes® butter and brown sugar. Evenly spread mixture in the bottom of the Bundt® pan, set aside.

In a medium bowl, sift flour, cornstarch, baking powder and salt together. Set aside.

In a large bowl, beat butter and sugar until fluffy. Add the eggs one at a time until well mixed. Add vanilla extract and coconut extract.

Mix flour mixture into the batter alternating with the coconut milk. Gently fold in shredded coconut.

Transfer batter to the prepared Bundt® pan and bake until cooked through and the top is golden brown, about 1 hour and ten minutes.

Cool in cake pan for about 15 minutes then invert onto a cake plate. Serve warm or store in an airtight container until ready to serve.

The Novice Chef has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for the Kitchen Converstaions blogger program. This blog post is sponsored by Land O’Lakes. 

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22 Responses to “Pineapple Coconut Bundt Cake”

  1. 1

    Cookbook Queen — June 16, 2014 @ 8:01 am

    This cake looks absolutely perfect! So summery :)

  2. 2

    Melanie @ Carmel Moments — June 16, 2014 @ 9:02 am

    Looks like you had a blast! And what a beautiful day.
    Cake sounds amaZing!
    Have a wonderful Monday!

  3. 3

    Jenny Flake — June 16, 2014 @ 9:19 am

    This cake was so good Jessica! I devoured a whole slice :) So fun seeing you in MN!!

  4. 4

    Brenda @ a farmgirl's dabbles — June 16, 2014 @ 9:35 am

    When I took my first bite of this cake, all I could think about was my mom. I know she’d just love this, and I can’t wait to make it for her! It was great to see you in MN – take care of yourself and your babes, have a great summer!

  5. 5

    Sophia @ NY Foodgasm — June 16, 2014 @ 10:02 am

    This looks absolutely AMAZING!! I am in love with pineapple and coconut!!

  6. 6

    raquel from J.C. — June 16, 2014 @ 11:22 am

    Great! I just got some unsweetened coconut milk yesterday!

  7. 7

    Summer Vegetable Pasta | the little kitchen — June 16, 2014 @ 11:32 am

    […] Above is Bridget’s Stone Fruit and Raspberry Cobbler and we also had Joanne’s Grilled Peaches with Bourbon Brown Butter Sauce, Jenny’s Cheesy Mediterranean Bacon Quesadilla, Brenda’s Miso-Butter Grilled Veggies with Basil-Mint Pesto, Maria’s Cheese Ravioli with Lemon Basil Butter Sauce, Sommer’s Pink Lemonade Cupcakes and Jessica’s Pineapple Coconut Bundt Cake. […]

  8. 8

    bridget {bake at 350} — June 16, 2014 @ 11:41 am

    This was totally DELISH! Loved everything about it and am excited to make it at home. You know, home where we pronounce “caramel” as “car-muhl.” 😉

    Hope you made it home early!

  9. 9

    Averie @ Averie Cooks — June 16, 2014 @ 1:19 pm

    Baking with coconut milk and pineapple, mmmm, how wonderful! Bet your house smelled divine! The cake looks like fluffy perfection! pinned

  10. 10

    sara — June 16, 2014 @ 2:41 pm

    Just wondering what kind of coconut milk you’re referring to: coconut milk (like the Blue Diamond brand that comes in a cardboard box), or do you mean canned coconut milk (like the kind you use in Thai or other Asian recipes)?

  11. 11

    Ali — June 16, 2014 @ 5:37 pm

    This cake looks delicious! If I want to make a 13 by 9 cake instead of a Bundt, how long would you recommend baking it, and at what temperature?

  12. 12

    Sues — June 16, 2014 @ 8:55 pm

    This cake looks gorgeously moist (can moist be a prettier word with “gorgeously” in front of it??). I just tried Poland Spring’s Pineapple Coconut sparkling water today and it’s delightful…. Now I need to add this to the menu for a well-rounded day :)

  13. 13

    Ella-HomeCookingAdventure — June 17, 2014 @ 12:46 am

    Ahhwhat a perfect cake .. would love to have a slice for breakfast. Love the use of pineapple and cocnut milk.. it must have been delicious.

  14. 14

    Dianna — June 17, 2014 @ 10:17 am

    I’m right there with you on the frozen cocktail thing… or any cocktail, really. I think I just want whatever I can’t have. Except I have to wait until November!! :( I’ll just have to curb the craving with cake. 😉 P.S. That cow. I’m dying over the cuteness.

  15. 15

    Joanne @ Fifteen Spatulas — June 17, 2014 @ 4:26 pm

    Loved tasting this cake last week! Pineapple and coconut is always an awesome combo =)

  16. 16

    Lindsay Ann @ Lindsay Ann Bakes — June 18, 2014 @ 12:28 am

    Just like a pina colada! So perfect for summer… and that buttery sweet pineappl-ey goodness caramelized on top?! Looks incredible!

  17. 17

    Rachel Cooks — June 19, 2014 @ 3:46 pm

    This looks phenomenal!

  18. 18

    Sadie Frericks — June 19, 2014 @ 4:02 pm

    This cake is the best, Jessica. Did you know they left an entire second cake here after the picnic? Heaven! It was so much fun to meet you and show you our farm. Good luck with those babies! I’ll be sure to let you know when Dixie has her twins. :)

  19. 19

    Joanne — June 21, 2014 @ 7:33 am

    Well if you can’t DRINK your cocktails, might as well eat them! This cake looks so perfectly moist and sounds like a tropical adventure!

  20. 20

    Nita — July 12, 2014 @ 2:09 pm

    Jessica, It’s filled my heart with joy to FINALLY find a pineapple coconut recipe that filled my requirements… I’ve been looking for three days. My husband said why not look on Google? I did and that’s where i found your scrumptious sounding recipe.. Today is saturday and I’m making it tomorrow for a Senior meeting monday. So as you can see my time was almost out Thanks a billion times for posting this recipe. Nita

  21. 21

    Ali — October 5, 2014 @ 10:48 am

    Did anyone ever find out if the coconut milk is the refrigerated carton milk, or the canned coconut milk used in Thai foods?

    • Jessica replied: — October 6th, 2014 @ 2:40 pm

      It uses canned coconut milk (like in Thai foods). :-)

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