Change things up with this delicious tropical bundt cake that pairs pineapple and passionfruit with the hint of coconut!
What’s in this cake?
- crushed pineapple – this is in the batter. It’s a subtle yet delicious addition to the batter. Each bite will have you wanting more!
- apple sauce – rather than eggs, apple sauce adds moistness to the cake
- coconut milk – it’s slightly thicker than regular plant based milk and adds richness to the cake
- lemon juice – a bit of citrus to heighten all the flavours of the cake
- passionfruit – a delicious tangy and sweet drizzle of passionfruit on top
What is Passionfruit?
I didn’t have passionfruit growing up. This hidden gem is so delicious! My children enjoy the larger granadilla as they are sweeter, but I enjoy this small purple fruit much more. The seeds are crunchy. It’s sour and tangy and sweet at the same time. Paired with the sweet cake, it’s a perfect combination of flavours!
What if you don’t like seeds on your cake?
You could, alternatively, blend all the ingredients for a more smoother drizzle.
How do you store the cake?
I just cut the cake up and store in an air tight container on the counter for two days or in the fridge for up to 5 days.
How easy is this to make?
This is just the easiest cake! Everything comes together in less than 10 minutes. Baking will be 40 minutes. I found that I baked
Pineapple Coconut Bundt Cake with Passionfruit Drizzle
- 2 cups all purpose flour
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp salt
- 1 cup granulated sugar
- 2 tbsp lemon juice
- 3/4 cup crushed pineapple from a tin or fresh, pressed a little to remove a bit of liquid juice
- 1/3 cup yogurt I used greek styled oat yogurt
- 1/4 cup apple sauce
- 1/2 cup coconut milk
- 6 passionfruit purple ones with yellow seeds
- 4 tbsp confectionary sugar
- 1 tsp lemon juice
- preheat the oven to 350F
- Grease your bundt cake and softly sift flour inside
- Add in all the dry ingredients in one bowl except sugar
- Add in your wet ingredients and beat your sugar in
- Add in your dry ingredients to your wet ingredient bowl
- carefully pour your batter inside the prepared bundt cake
- Tap the pan on the counter/table to even out the battle and remove air bubbles
- Bake for 40 minutes or until it's still soft yet firm (I eyeball it but you can use a toothpick to see if it's cooked through)
- Let it sit on the counter for an hour and then carefully turn it upside down on a prepared cake plate
- Let it cool completely
Prepare Passionfruit Drizzle
- Add all your ingredients to the drizzle
- Drizzle your passionfruit all over the bundt cake. Allow it to pool at the bottom of the cake. This will be absorbed by the cake and add to the moistness and the tanginess of the cake!
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