Tropical Surprise Bundt Cake #Bundt Bakers

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Tropical Bundt Cake

“If you get up one more time than you fall, you will make it through.” ~Chinese Proverb

In all my time of cake baking, I have never had an epic cake fail. Sure there have been cakes that didn’t turn out as delicious or I didn’t much care for the texture but I have not had cakes just fall flat on me. Until Now. For this month’s theme for Bundt Bakers I suggested that we bake cakes with hidden surprises. How hard could it be? Hiding a little filling or a little something inside a cake sounded fun enough when we first started. But as it turned out, I had my first brush with cake failure.
I had the fun intention of baking a cake with some tropical flavors. So I got some pineapple and coconut and added them into some cream cheese and thought it would be a great idea to have sliced pineapple peep through the layers. Turns out.. it wasnt a great idea. The cake batter that was supposed to bake over the pineapple, never did it’s thing and the result was this :-

Tropical Bundt Cake

So I went back to the drawing board and thought I would mix the pineapple with some cream cheese and sugar to moisten it. At the moment I thought it was a great idea, only that it didn’t work either.  Though you can see it rendered a good looking cake, the stuffing sort of melted inside and the surprise was on me.

bundt cake

They say, third time’s a charm! I really want to know  who they were and what were they talking about!!  Because my third cake, went straight to the trash can. It was my fault. I picked up a recipe from a food blog and since I was already tired, I just decided to simply follow it to the T. Worst decision ever. For one, the blogger was unknown to me. I just fell for the great looking pina colada filling she had in her cake. Gooey, yummy looking. If only I had the foresight, I could have made a “Pinterst fail” meme with my cake. Anyhow, the recipe didn’t work, the cake fell in and was under baked. And the luscious pineapple butter that I had made to fill the cake with was ruined and was now at the bottom of the pan in an ugly mess!

I had a huge meltdown and ate a whole chocolate bar while I started rethinking the process. So here we are, finally with a cake that worked,tastes absolutely tropically divine and hey, it also has a wee bit of surprise hidden inside.


Tropical Bundt Cake

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme.
Follow our Pinterest board right here. Links are also updated each month on the BundtBakers home page.

We take turns hosting each month and choosing the theme/ingredient. The theme for April is “Hidden Surprise” – Bundt cakes with fillings or stuffing. There was no constraint on filling and flavor choices.The only
requirement was that the cake be filled/stuffed inside. Anshie from SpiceRoots was our host for this month.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.


Tropical Bundt Cake

I want to say a Huge THANK YOU to all the fellow bloggers who baked the Hidden Surprise Bundt cake with me this month. These guys and girls were the reason I tried my cakes not three but  four times. They kept on going and baking cake after cake to get the theme right. They inspired me to do better. A lot of butter and eggs have been demolished to bring you these cakes this month. So do visit each of these blogs and leave a comment to inspire, encourage or just say hello. If there is anything we bloggers like as much as a cake that bakes like a charm, it is the wonderful comments you all leave us.


Here are the warrior bloggers with their amazing bundt cakes this month!

Tropical Surprise Bundt Cake #Bundt Bakers


  • 2 1/2 cups all-purpose flour plus more for dusting
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder I used 1.5 tsp because of altitude
  • 2 sticks unsalted butter room temperature
  • 2 cups sugar
  • 1/2 C dried coconut
  • 6 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coconut mango vodka
  • 1 cup canned unsweetened coconut milk

Cream cheese and caramelized Pineapple glaze

  • 1 Tbs flaked coconut toasted
  • 2 Tbs sugar
  • 3 Tbs pineapple chunks
  • 4 oz cream cheese
  • 4 oz whipping cream
  • 1 tsp coconut mango vodka
  • 2 tbs powdered sugar


  • 1/2 C dried coconut
  • 4 oz cream cheese
  • 1 tsp coconut mango vodka
  • 1/2 C drained and chopped pineapple chunks


Prepare the pan

  1. spray the bundt pan with an oil spray and flour well.

Make the Filling

  1. Mix together all the ingredients for the filling, and set aside.

Make the cake

  1. In a small bowl, whisk together the flour, salt, and baking powder.
  2. In a stand mixer, cream the butter and sugar together until light and fluffy, about 5 minutes. Beat in the eggs, 1 at a time. Beat well before adding the next egg. Add the vanilla extract and vodka. Add int he flour and coconut milk in small batches, alternating between dry and liquid, finishing with the dry. Mix it all until smooth.
  3. Pour the batter into the prepared pan and top with the filling. Ensure you put the filling in the center. Bake until a cake tester comes out clean, about 1 hour. Allow the cake to completel cool before turning it for serving.

Make the frosting

  1. Beat together the cream cheese and whipping cream. Add in the powdered sugar and the vodka. Beat until combined. Keep aside.
  2. Add the sugar to the pineapple and cook on low until the sugar dissolves and caramelizes the pineapple a bit.
  3. Allow to cool.

compose the cake

  1. Put the cake on the serving platter, and drizzle the whipped cream icing on the cake. Top it with pineapple and coconut. Chill the cake before serving.

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Comments 15

  1. Pingback: Biscoff and Chocolate Rocky Road Bundt Cake

  2. I give you a lot of credit for all the effort and time you put into this bundt, and I must say it is beautiful! Thank you for hosting and creating such a fun theme for us. BB is such a great group…it always pushes me each month to think outside of the envelope and I am so grateful to be a part of it. Sorry I couldn’t get my bundt up in time, but I had a blast taking part in the celebration regardless. You have been a wonderful host, Anshie. xo, Tammy

  3. Had a similar experience last month, expect mine was third time lucky! All I can say is well done, it turned out lovely! Thanks for hosting:)

  4. Wow, kudos to you for trying FOUR times! I would have long since thrown in the towel, after many tears and chocolate bars. Your cake looks amazing and perfect and sounds delicious! I love tropical flavours so this one sounds divine.

    Thanks so much for hosting this month! It was a lot of fun and definitely got me out of my comfort zone to try something new 🙂

  5. I probably would have done worse than ate a chocolate bar after all that! I admire your determination to keep moving forward until you were successful. Your cake looks wonderful, and with all those flavors it is definitely worth all the work you put into it!

  6. Chocolate. Rum. We all have our consolations, Anshie. This really has been a great challenge and we’ve all learned a lot from it. I am impressed that you continued to persevere through four renditions. But it was all worth it! Your tropical Bundt is spectacular!

  7. I love surprise-inside cakes and this one deserves a round of applause to you for not giving up! You did great. The bundt looks beautiful and I can almost taste the tropical flavor.

  8. Four times? Wow! You really did need a chocolate fix after those fails. I’m glad you kept at it though because you baked a very lovely cake.

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