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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.