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Coconut Pineapple Pound Cake or Bundt Cake

When I was a young girl, I looked forward to going to our community church basement to get some of the sweet treats they were selling.  One of my favorite treats was a coconut pineapple pound cake or bundt cake.  This cake is so moist but not really too sweet.  It had a wonderful taste of coconut and an upside down pineapple cake.  


Here is a little nutritional information, that I did not care about when I was young.  Coconuts are seeds/nuts and fruit which is rich in fiber and vitamins C, B1, B3, B5, and B6.  It also contains Iron, Selenium, sodium, calcium, magnesium, and phosphorus.  Also, coconut milk which is used in this recipe is lactose-free.  Pineapples are filled with vitamin C, manganese, copper, vitamins B1, B6 dietary fiber, and beta-carotene. 

After saying all of that, this combination is absolutely delicious. 


It is a wonderful dessert for the upcoming Spring and Summer season or really any time of the year.  Treat yourself and try this cake.

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Thyme, Onion Powder, Garlic and Parsley, Toasted Sesame seed oil, black peper, broccoli slaw and cole slaw
Garlic and Ginger Paste
Sriracha Sauce

Grease your bundt pan and prepare your ingredients as directed in the recipe.

Low sodium soy sauce, ginger, garlic, stir fry and sriracha mixture
Ground beef, onions and scallions
Crack Slaw warming up

After you have mixed the cake, fold in the shredded coconut and place the batter in the prepared bundt pan.  Bake at 350 degrees F.  This cake will take up to 1 hour and 30 minutes to cook.  When the cake is golden brown, check for doneness and ENJOY!

Low carb|Gluten free| Crack Slaw

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