Last Updated on March 14, 2026 by Kimberly Stroh

If you love tropical desserts, this Pineapple Coconut Bundt Cake is about to become a new favorite. Moist, fluffy, and packed with pineapple and coconut flavor, this cake feels like a little slice of the tropics right from your kitchen. My family loves it as a summer celebration dessert.

Why We Love This Cake Recipe

The secret to its soft texture comes from a combination of buttermilk, pineapple juice, and a touch of pudding mix, which keeps every bite incredibly tender. Topped with a sweet pineapple glaze and a sprinkle of shredded coconut, it’s the perfect dessert for spring or summer gatherings. I love that the cake has multiple layers and dimensions, but it’s still super easy to put together.

I adore bundt cakes and have some amazing recipes to try. My Chocolate Kahlua Cake is perfect for any occasion, and you can never go wrong with an Old-Fashioned Sour Cream Bundt Cake. Try those next!

Pineapple Coconut Bundt Cake Ingredients:

• All-Purpose Flour
• Cake Flour
• Baking Soda
• Baking Powder
• Salt
• Granulated Sugar
• Vegetable Oil
• Unsalted Butter
• Vanilla Extract
• Coconut Extract
• Eggs
• Buttermilk
• Pineapple Juice
• Vanilla Pudding Packet
• Powdered Sugar
• Shredded Sweetened Coconut

How to Store Leftover Pineapple Coconut Bundt Cake

To keep your Pineapple Coconut Bundt Cake fresh, store it in an airtight container at room temperature for up to three days. If your kitchen is warm, you can refrigerate it for up to five days, though allowing slices to come to room temperature before serving will bring back the cake’s soft texture and full flavor.

The cake also freezes well. I store it in the back of my freezer, where the temperatures are more stable. Freeze the cake for up to three months. Let it come to room temperature, then thaw before eating.

Tips for Making Your Bundt Cake

• Grease the pan well: Bundt cakes have many ridges, so thoroughly grease and flour the pan to prevent sticking.
• Don’t overmix the batter: Mix just until combined to keep the cake soft and tender.
• Tap the pan before baking: Gently tapping removes air bubbles and helps the batter settle evenly.
• Cool before glazing: Let the cake cool completely so the glaze sets nicely instead of soaking in.
• Add coconut while the glaze is wet: Sprinkle it immediately so it sticks perfectly.

How To Make The Pineapple Coconut Bundt Cake

Preheat oven to 350 °F. Generously grease and flour a 10–12 cup Bundt pan, making sure to get into every ridge. In a medium bowl, whisk together all-purpose flour, cake flour, baking soda, baking powder, and salt; set aside.

In a large mixing bowl, beat granulated sugar, vegetable oil, and softened butter on medium speed until light and creamy, about 2 minutes. Mix in vanilla extract, coconut extract, and eggs one at a time, scraping the bowl after each addition.

Stir the vanilla pudding powder into the buttermilk. With the mixer on low, alternately add the dry ingredients and the buttermilk mixture in 3 additions, beginning and ending with dry. Pour in pineapple juice with the final addition; mix just until the batter is smooth.

Pour batter into the prepared Bundt pan; tap the pan gently on the counter to release air bubbles and level the top. Bake for 50–55 minutes, or until a skewer inserted deep into the center comes out clean.

Cool in the pan on a rack for 15 minutes, then invert onto the rack and let cool completely.

Make the glaze: Whisk together powdered sugar, vanilla extract, and pineapple juice until smooth and pourable. Drizzle glaze over the cooled cake, letting it cascade down the sides.

Immediately sprinkle shredded coconut over the wet glaze so it adheres. Allow glaze to set for 20 minutes before slicing and serving.