Pineapple, coconut, and strawberry swirl together in a deliciously tropical bundt cake, topped with shredded coconut and a coconut glaze - inspired by Hawaiian Lava Flow drinks.
Servings 12Servings
Equipment
bundt pan
Ingredients
Hawaiian Lava Flow Bundt
1cupbuttermilkroom temperature
2/3cupsour cream room temperature
3whole eggsroom temperature
1/3cupvegetable oil
1Tablespoonvanilla
1Tablespoon coconut emulsion
1/4cupall purpose flour
115.25ozBox Pineapple Cake MixI used Duncan Hines for the best texture and flavor, but anything similar should be fine
1oz (one whole package)freeze dried strawberries (yes, it's the 1oz package - it's light!) pulsed to a fine powder
1teaspoonstrawberry emulsion
Coconut Glaze
1cuppowdered sugar
2Tablespoonscoconut milk
1/2teaspoon coconut emulsion
Garnish
1cupshredded coconutsweetened or unsweetened
Instructions
Hawaiian Lava Flow Bundt Cake
Preheat the oven to 325 degrees. Prep the bundt pan with a swipe of shortening and a dust of flour. Set aside.
In a large bowl, hand whisk together all the ingredients except for the the cake mix, strawberry emulsion, and freeze dried strawberries. Sift in the pineapple cake mix. Split the batter in half and place one of the halves in a separate bowl. In the separate bowl, stir in the strawberry emulsion and strawberry extract. If you'd like it to be a darker shade of red, you can add in a drop of gel coloring if desire.
Alternating strawberry/coconut and pineapple/coconut cake batter, add in the cake batter into the prepared bundt cake and then swirl with a knife.
Bake for 27-30 minutes, then cool in the pan for 30 seconds, then flip out onto a wire rack to cool completely before adding on the coconut glaze.
Coconut Glaze
Stir together all the ingredients in a bowl with a fork or small whisk. It should be the consistency of glue (white and thick). If it's too thin, add in another half cup of powdered sugar. If it's too thick, add in another teaspoon of coconut milk.
Pour over the top of the bundt cake and top with shredded coconut.