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Pina colada bundt cake

Serves   8
Prep time: 20 mins
Cooking time: 1 hr 45 mins

Take your baking to a new tropical level with this show stopping Pina Colada bundt cake! Zesty lime pairs with flavours of pineapple and coconut, to produce this utterly moreish treat. 

  • Baking
  • Cake
  • Desserts
  • Pineapple
pina colada bunt cake



  • 175g butter, softened
  • 300g caster sugar 
  • 3 large eggs 
  • 350g self raising flour 
  • ⅔ cup crushed pineapple 
  • 200g coconut or coconut flavoured yoghurt 
  • Zest and juice of 1 lime 
  • ¼ fresh pineapple 
  • ¼ cup coconut cream
  • 1 cup icing sugar 
  1. Preheat oven to 165 degrees celsius. In a bowl, cream together butter and sugar until light and fluffy. Beat in eggs one at a time. 
  2. Fold in the flour, pineapple, coconut yoghurt and lime zest until just combined, being careful not to overmix. 
  3. Pour the mixture into a well greased bundt pan. Place into the oven for 50-60 minutes, or until the cake is golden and tests clean with a skewer. Leave to cool, then transfer to a cooling rack. 
  4. To make the pineapple flowers, remove the skin from the pineapple. Slice as thinly as possible, then lay onto a cooling rack set over a lined baking tray. Place into a 120 degree celsius oven on fan bake. Turn after 30 minutes, then leave for a further 30-45 minutes or until the pineapple slices are dried. 
  5. Make the coconut drizzle by stirring together the coconut cream, lime juice and icing sugar, adjusting to reach a thick, pourable consistency. Drizzle over the cooled cake, then top with the pineapple flowers. Serve immediately.