This Pineapple Coconut Bundt Cake is a moist and dense pineapple coconut pound cake topped with pineapple glaze and shredded coconut.
First and foremost….Happy 21 Year Anniversary to Sweet ReciPEAs!! I made this Pineapple Coconut Bundt Cake to celebrate!
It’s a great summer Bundt cake.
The buttermilk helps keep the cake a little fluffier than a pound cake.
If you are not a fan of coconut, you can just omit it.
And yes, it has a glaze and an icing. Do you need both? Yes.
If you have been with me since the beginning, I have bad news for you…we are old. š
If you asked me 21 years ago if I would still be writing this blog, Iām quite sure I probably would have told you no. And well, based on the lack of posting this last year, you might have thought I quit. But I did not (more on that later).
I never really thought more than a handful of people would ever read it, maybe just family. Ironically, none of my family reads the blog.
And while a TON has changed in the twenty one years since I started blogging, some things remain the same.
So letās look back, in a then and now kind of way, on the 21 years since this blog came about.
Blog Name Then: Culinary Concoctions by Peabody (the url was insanely long)
Blog Name Now: Sweet ReciPEAs
Blogging Then:Ā I had to write in HTML because WordPress only allowed for that. And there were only two template options for food themes: Watermelon and Coffee. I went with watermelon because living in the Seattle areaā¦the coffee seemed too obvious. Every site redesign I do you will find a tiny watermelon on the main page to represent the start of the blog.
Blogging Now:Ā There are templates galore and you donāt have to know any code to write your site.
AI is running rampid and ruining recipes sites. So much so that many long time bloggers are quitting, because we are making next to nothing. Which means eventually you are just going to be stuck with AI recipes that may or may not work out and were never tested.
Married Then:Ā To the Picky Eater. The Picky Eater and I are still friends and he actually still runs the backend of the blog. People still ask to this day if we are still friends. We are really more just like family.
Married Now:Ā Technically still married as of right now but that is changing. It’s been a rough, rough year. I’ll be moving to Ohio in the coming months if everything works out like it should. I really did not want to leave WA state but it is very expensive. Leaving a life you built over 22 years in WA makes it hard to leave.
My Age Then:Ā 32 (oh, such a baby)
My Age Now:Ā 53 (soon to be 54) and in perimenopause hell.
Number of Dogs Then:Ā Just 1. Crazy Cocker Spaniel. I miss her.
Number of Dogs Now:Ā Five. This isĀ their Instagram, which you should follow because they are super cute.
My Grammar Then: Dreadful
My Grammar Now: Also dreadful š
Number of Cookbooks Then: Zero
Number of Cookbooks Now: One
Why People Blogged Then:Ā To share recipes.
Why People Start Blogs Now:Ā To try and earn money. Which honestly was the downfall of blogging since so many just push out crap using AI. Can you tell Iām not a fan of what AI is doing to the recipe creators?
Blogging Then:Ā Used to be about connections.
Blogging Now:Ā Very little connection. š Though we could say that about todayās society in general.
I met my matron of honor through this blog.
Made countless friends who were readers originally through this blog.
Inspired people to start their own blogs.Ā
People donāt have time anymore to leave me a comment about the recipe or email me that they made a recipe.Ā Now it’s done on social media, and that is bots half the time. No connection.
But they do seem to find the time to complain that I have ads on my website or that they had to scroll through my rambling on about my life that they donāt give a crap about just to get to the recipe.
They have time for that.Ā
Some days I wonder why I blog at all anymore?
Iām not one of those big bloggers bringing in the big bucks. I rarely break even most years if Iām lucky.
So Iām not blogging for the money.
Moving to a totally different region I do think will be fun for cooking and baking. And I will want to share those recipes.
Itās times like that when I am reminded why I started blogging in the first place.
I wanted to share recipes. To hopefully have someone see it and think OHHH I want to make that.
And so I continue on blogging.
For all of you who have been there since the beginning of this journeyā¦or for those just finding the blog (welcome)ā¦a BIG sincere thank you!
Want More Cake Recipes?
Bourbon Brown Butter Chocolate Chip Cake
Strawberry Lemonade Bundt Cake
Whiskey Glazed Apple Buttermilk Pound Cake
Pineapple Coconut Bundt Cake
Ingredients
- For the Cake:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 3 large eggs
- 2 egg yolks
- 1/2 tsp. Vanilla extract
- 1/2 tsp. Coconut extract
- 3/4 cup full fat buttermilk
- 3 cups all-purpose flour
- 1/2 tsp. Baking soda
- 1/2 tsp. Baking powder
- 1/2 tsp. Salt
- 3/4 cup sweetened coconut flakes, finely ground
- 1 cup drained crushed pineapple, do your best to get most of the moisture out
- For the Glaze:
- 4 TBSP unsalted butter
- 1/2 cup pineapple juice
- 1/3 cup granulated sugar
- For the Icing:
- 2 TBSP unsalted butter, at room temperature
- 6 TBSP pineapple juice
- 1 1/2 cups powdered sugar
- 1/2 cup sweetened coconut flakes, roughly chopped
Instructions
- For the Cake:
- Preheat oven to 350 F.
- Butter a bundt pan liberally using a pastry brush.
- In a medium bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of a stand-mixer fitted with a paddle attachment, beat together butter and sugars, slowly increasing the speed to medium and beating about 5 minutes, until light and fluffy.
- In a small bowl, beat together the eggs, egg yolks, and extracts.
- Drizzle mixture into the creamed butter, scraping the sides as needed.
- Once the eggs are completely incorporated (it should resemble moist icing), gently mix in ? of the flour mixture, then half of the buttermilk.
- Repeat a second time.
- Add the remaining flour and stir until just combined.
- Fold in the coconut and crushed pineapple.
- Spoon the batter into the prepared bundt pan (it will be very thick).
- Bake for 45-60 minutes until a skewer inserted in the center comes out clean.
- Let completely cool before glazing.
- For the Glaze:
- Combine the sugar, butter, and ¼ cup pineapple juice in a small saucepan and place over medium heat.
- Stir until the sugar melts, about 5 minutes.
- Brush the syrup over the surface of the cooled cake liberally using a pastry brush.
- For the Icing:
- Simply whisk together the pineapple juice, butter, and powdered sugar in a medium bowl.
- Fold in the coconut.
- When Bundt is cool pour glaze over the top of it.
- Let glaze firm up. Will take about 30 minutes.
Dolores says
Weāre old. Sadly Iām older. You kept blogging. I quit. We connected, and we stayed connected. I still come here when Iām looking for something creative and amazing to make. Iām glad you made it to 21. š
Rene says
Congratulations on the blog turning 21!