Pineapple Coconut Bundt Cake

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! ;-)

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

Prep Time: 15 minutes
Bake Time: 1 hour 10 minutes
Yield: 1 Bundt Cake

Ingredients
· 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 cornstarch
· 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
 

Directions

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 10 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 Conversations blogger program. This blog post is sponsored by Land O'Lakes.