Pineapple & Coconut Bundt Cake with Cream Cheese frosting and toasted coconut.

My husband loves coconut so he’s always asking me to make something with it.  I love pineapple so I thought the two would make a perfect combination.  This recipe doesn’t call for any butter or oil, however the addition of the pineapple juice makes the cake moist and dense.  I topped it off with a cream cheese frosting that I added while the cake was still warm so it seeps down into the cake as well.  Then sprinkle on some toasted coconut for a pretty garnish.  This cake uses everyday ingredients found in your pantry and you can mix it up in one bowl.  This is definitely a simple and delicious cake!

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Ingredients are as follows: 

2 C flour 
1 C brown sugar
2 eggs
1 tsp. baking soda
1 tsp. vanilla
1/4 tsp. salt
1 (20 ounce can) crushed pineapple in juice (not heavy syrup)
1 C coconut

1/4 C butter, softened
4 oz. cream cheese, softened
dash of vanilla
1 C powdered sugar
toasted coconut for garnish

Preheat oven to 350 degrees; grease a 9 or 10″ bundt pan.

Put the flour, brown sugar, eggs, baking soda, vanilla, and salt into a bowl; mix it up a little.

Stir in the crushed pineapple and the juice from the can.

Mix in the coconut.

Pour into prepared pan.

Bake for 40-45 minutes; until golden brown.

While the cake is baking; mix together the butter, cream cheese, vanilla and powdered sugar.

Slather this all over the warm cake and then sprinkle on the toasted coconut.

Slice, serve and enjoy!