Hawaiian Roll Bundt Cake

Ingredients:

• 2 cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup butter, softened
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 1 cup crushed pineapple, drained
• ½ cup shredded coconut

Instructions:

1. Preheat oven to 350°F (175°C). Grease a bundt cake pan.
2. In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then vanilla.
4. Gradually add dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
5. Gently fold in pineapple and coconut.
6. Pour batter into prepared pan and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
8. Dust with powdered sugar or drizzle with cream cheese glaze (optional).

Variations:

Tropical Twist:

Add diced mango or passion fruit puree.

Nutty Delight:

Add chopped macadamia nuts or toasted coconut flakes.

Citrus Zing:

Add lemon or orange zest.

Frequently Asked Questions:

• Q: Can I use canned pineapple? A: Yes! Just drain it well.
• Q: Can I make this ahead? A: Yes, store in an airtight container at room temperature for several days.
• Q: Can I freeze it? A: Yes, freeze for up to three months. Thaw overnight in the refrigerator.

Enjoy!

This Hawaiian Roll Bundt Cake is more than just a dessert; it’s a sweet memory waiting to be made. Enjoy every delicious bite!