Pina Colada Bundt Cake for #BundtAMonth
Pina Colada Bundt Cake for #BundtAMonth is a side dish that serves 12. One serving contains 383 calories, 8g of protein, and 8g of fat. For 60 cents per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. If you have eggs, sweetened coconut flakes, yogurt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 3 hours. Plenty of people made this recipe, and 469 would say it hit the spot. It is brought to you by Magnolia Days. With a spoonacular score of 32%, this dish is rather bad. Similar recipes include Piña Colada Bundt Cake, Cherry Bundt Cake for #Bundtamonth, and Cherry Pecan Bundt Cake for #BundtAMonth.
Servings: 12
Ingredients:
1 teaspoon baking soda
1/2 teaspoon coconut extract
1 cup confectioners sugar
6 eggs (large), at room temperature
3 cups all-purpose flour
2 cups granulated sugar
1/2 cup crushed pineapple, drained and juice reserved for glaze
Reserved pineapple juice and/or milk
2 tablespoons rum
1 teaspoon salt
Sweetened coconut flakes for garnish
1 1/2 tablespoons unsalted butter, melted
1/2 cup unsweetened coconut milk
1 teaspoon vanilla extract
3/4 cup low-fat pineapple yogurt, at room temperature
Equipment:
kugelhopf pan
hand mixer
whisk
bowl
oven
wire rack
toothpicks
frying pan
baking paper
Cooking instruction summary:
Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt cake pan.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Add the eggs, one at a time, beating well after each addition. Add the coconut milk and rum. Beat until combined. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla, coconut extract, and crushed pineapple.Pour the batter into the prepared bundt pan. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.Cool cake in the pan for 10 minutes. Invert cake on to a cooling rack and cool completely. Place a sheet of parchment paper under the cooling rack. Pour the glaze over the cake. Garnish with coconut flakes if desired.In a small bowl, add the confectioners sugar, melted butter, vanilla, and 3 tablespoons pineapple juice and/or milk. Stir to combine. Add more pineapple juice or milk to desired consistency (should be pour-able but not too thin).
Step by step:
1. Preheat the oven to 350 degrees F. Grease and flour a 12-cup bundt cake pan.In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.In a large bowl, beat butter and sugar using an electric mixer on medium-high speed until light and fluffy, about 5 minutes.
2. Add the eggs, one at a time, beating well after each addition.
3. Add the coconut milk and rum. Beat until combined.
4. Add the flour mixture in three additions, alternatively with the yogurt in two additions, mixing on low speed until just combined. Do not over mix. Stir in the vanilla, coconut extract, and crushed pineapple.
5. Pour the batter into the prepared bundt pan.
6. Bake until a toothpick inserted in the center of the cake comes out clean, about 1 hour.Cool cake in the pan for 10 minutes. Invert cake on to a cooling rack and cool completely.
7. Place a sheet of parchment paper under the cooling rack.
8. Pour the glaze over the cake.
9. Garnish with coconut flakes if desired.In a small bowl, add the confectioners sugar, melted butter, vanilla, and 3 tablespoons pineapple juice and/or milk. Stir to combine.
10. Add more pineapple juice or milk to desired consistency (should be pour-able but not too thin).
Nutrition Information:
covered percent of daily need
