Every month I get to make a bundt cake. Every month. YAY!! This month it is a tropical bundt for Bundt Bakers hosted by Lauren.

Tropical, sunshine, beaches, warmth. coconuts, pineapples, mangoes, lemons, jackfruit, bread fruit. The list is long long long. And all the fruits are sweet and eaten out of hand. How to choose one for a bundt? But when I think tropical I usually go with coconut and pineapple. Bingo – Pina Colada Cake but without the RUM!! So ALMOST…..


    2 1/4 cups sifted cake flour
    1 1/8 teaspoons baking powder
    1/4 teaspoon baking soda
    3/4 teaspoon salt
    3 large egg whites, at room temperature
    1 1/4 Stevia, divided
    1/3 cup canola oil
    1 large egg
    1/3 cup nonfat yoghurt
    1/3 cup unsweetened applesauce
    1 tablespoon vanilla extract
    1/2 cup sweetened coconut
    1/2 cup fresh pineapple juice

Position a rack in the center of the oven and preheat the oven to 350°F.
Generously coat one Bundt pan or two loaf pans with cooking spray, then dust with flour; tap out excess flour.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
In a large grease-free bowl with the electric mixer on medium speed,
whip the egg whites until foamy. Gradually add 1/4 cup of the sugar whipping until the whites are stiff but not dry. Remove the bowl from the mixer, shake the beaters into the bowl, then return the beaters to mixer without washing them. Set the whites aside.

Using the same beaters with another bowl, combine and beat together the oil, the remaining 1 cup of sugar, the whole egg, sour cream, applesauce, vanilla and orange extracts, grated orange zest, and orange juice. Gradually beat in the flour mixture in several additions. Scrape down the bowl and
beaters. Fold in the whipped whites .
Turn the batter into the prepared panes). Bake the Bundt for 40 – 43 minutes, the loaf pans for 30 to 35 minutes, until the cake is golden brown and springy to the touch; there will be a shallow crack down the middle and a cake tester inserted in the center will come out dry.
Cool the cake(s) in the
pans on a wire rack for about 10 minutes, then remove cake(s) from the pans and cool.
Before cake(s) cool completely drizzle with Coconut Syrup and sprinkle with sweetened coconut.

Coconut Syrup:

    4 cups sugar
    1 can of Coconut Milk

Put 4 cups of sugar in a medium sized heavy pot and cook on medium high heat until it begins to caramelize, stirring constantly. When it is brown, carefully begin adding the coconut milk until you get the consistency you want. Transfer the dumplings into a bowl and cover with the syrup, stir until all dumplings are coated and serve!

The cake is a little dense and the flavor of the pineapple is quite subtle. I would add more juice, probably by the “poke method” and coconut next time. The syrup is quite sweet and adds a lot of coconut flavor.
{Approximate Nutritional Analysis (per Bundt-pan serving without syrup): 173 calories; 3 g protein; 5 g fat; O.4 gm satfat 30 g carbohydrate; 123 mg sodium; 13 mg cholesterol [Approximete because I adapted this from another recipe using oranges and sour cream. Almost sugar free.]}

Our gracious hosts this month are Stacy of Lood Lust People Love and Lauren of Gate to Plate . And they will have links to all the lovely bundts on their pages.

BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here. We take turns hosting each month and choosing the theme/ingredient. This month we have 18 amazing Bundts that fit the bill for any tropical fruit loving person! Be sure to hop on over and check them out. Totally drool worthy!

If you are a food blogger and would like to join us, just send an email to Stacy at foodlustpeoplelove@gmail.com. All recipes and photographs can be found on our individual blogs or our Pinterest board and updated links on our home page.