Best 5 Tropical Island Bundt Cake Recipes

PINEAPPLE COCONUT BUNDT CAKE

Steps:

• Preheat oven to 350 degrees and spray an angel food pan with baking spray.
• Sift together the flour, baking powder, baking soda, and salt.
• To your stand mixer add the butter and sugar on medium speed until lightened in color and fluffy, about 3 minutes.
• Add in the eggs one at a time, then add the vanilla extract.
• Alternate flour and sour cream until just combined.
• Stir in the pineapple and 1 1/2 cups of coconut and pour batter into angel food cake pan.
• Sprinkle remaining coconut shreds on top of the batter and bake 50-55 minutes.
• Let cake cool 20 minutes before removing from pan.

ALOHA BUNDT CAKE

Steps:

• Preheat oven to 350F and grease a 10 or 12 cup Bundt pan with cooking spray.
• In a medium bowl, whisk together flour, cinnamon, baking soda, and salt.
• In the bowl of an electric mixer, beat sugar, oil, and vanilla until combined.
• Add eggs one at a time, fully incorporating after each addition. Beat till pale and fluffy (approx. 3-4 mins).
• Add banana, pineapple, coconut, and macadamia nuts and mix until combined.
• Add flour mixture and beat until just combined.
• Pour into prepared Bundt pan and smooth the top with a spatula.
• Rap Bundt pan on counter a couple of times to release air bubbles and fill nooks and crannies.
• Bake until a cake tester comes out mostly clean (approx. 60-70mins).
• Cool on a wire rack for 10mins.
• Rap pan against counter to loosen the cake and turn out onto wire rack.
• Cool completely before glazing.
• Combine sugar and pineapple juice in a small measuring cup. Whisk with a fork until combined and lumps are gone. Add more juice as needed until desired consistency is reached.
• Pour over cooled Bundt Cake.

TROPICAL POUND CAKE

Steps:

• Preheat oven to 300 degrees F.
• Spray a 10-cup tube pan with floured cooking spray and set aside (make sure the pan is coated well).
• Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add flour. Once the flour is mixed in add the extracts. Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. TIP: do not overbeat, cake will be dry.
• Pour batter into the tube pan and distribute evenly. Bake for 1 hour 30 minutes. Test for doneness. Remove from over and let the cake cool in the pan for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. One cake is cool, frost.
• Icing: Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
• Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute. Slowly add the confectioners' sugar, 1 cup at a time, until you reach the desired spreading consistency. You will most likely use the entire box. Beat until light and fluffy. Frost the pound cake on all sides, top and middle. Carefully press the coconut on the sides, and sprinkle on the top. Hint, put the cake dish on waxed paper so that the coconut that falls off can be easily collected.

TRIPLE-CITRUS BUNDT CAKE

Steps:

• Cake: Preheat oven to 350 degrees. Coat a 10-cup Bundt pan (or kugelhopf mold) with cooking spray; dust with flour, tapping out excess. Finely grate 2 teaspoons lemon zest and 1/2 teaspoon orange zest.
• With a sharp knife, remove peel and bitter white pith from all citrus. Holding a lemon over a bowl, cut between membranes to release segments into bowl. Squeeze juice from membranes into another bowl. Repeat with remaining lemon and orange(s), combining segments in one bowl and juices in other. Cut segments into 1/4-inch pieces. (You will need 3 tablespoons juice and 3/4 cup segments.)
• Sift together flour, superfine sugar, baking powder, and salt into a bowl. Add creme fraiche; beat on medium speed until combined. Add eggs, one at a time, beating to combine after each. Beat in butter, citrus juices, and zests. Add citrus segments and beat just to combine. Transfer batter to prepared pan. Bake, rotating pan once, until a tester inserted in middle comes out clean, about 48 minutes.
• Syrup: Bring citrus juices and superfine sugar to a boil in a saucepan, stirring until sugar is dissolved. Boil 30 seconds more.
• Glaze: Whisk together confectioners' sugar and lemon juice in a bowl.
• Serving: When cake is done, leave oven on and let cake cool in pan on a wire rack set on a baking sheet 15 minutes. Turn out onto rack and let cool 10 minutes more. Transfer to a shallow dish. Brush syrup over cake. Continue brushing syrup from dish until all syrup is used. Return cake to wire rack; let dry in oven 5 minutes. Immediately brush with glaze. Let cool completely. Cake can be stored, covered, up to 1 day.
• Spoon whipped cream into center of cake; top with candied zest and serve.

CARIBBEAN COCONUT RUM CAKE

Steps:

• Preheat oven to 325°. Cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in extract. In a small bowl, combine rum and milk. In a large bowl, whisk flour, pudding mix, cornstarch, baking powder and salt; add to creamed mixture alternately with rum mixture, beating well after each addition., Transfer to a greased and floured 10-in. fluted tube pan. Bake until a toothpick inserted in center comes out clean, about 1 hour. Cool 10 minutes. Remove from pan briefly to prevent sticking; replace in pan. Cool on wire rack., Meanwhile, for syrup, heat butter, water, sugar and salt in a small saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; add rum and extract., Using a small skewer, poke holes in cake. Slowly pour syrup over cake until it's all absorbed. Cover; let stand overnight.