Pineapple-Coconut Balsamic Vinegar Bundt Cake (Vegan!)

Pineapple-Coconut Balsamic Vinegar
Bundt Cake  Serves 10 -12

This classic yet unique and remarkably moist Bundt cake will fill your home with the scent of being on a tropical vacation while offering you the familiar welcome of comfort food.

3 cups all-purpose flour
2 cups cane sugar
1 cup shredded coconut - reserve 1/2 cup for glaze
2 teaspoons baking soda
1 teaspoon salt
1/2 cups crushed or fresh pineapple, drained
3/4 cups Beyond the Olive-Olive Pasadena or Arbequina EVOO
4 Tablespoon Beyond the Olive Pineapple Balsamic Vinegar,              
- reserve 2 Tablespoons for glaze

4 Tablespoons Beyond the Olive- Coconut White Balsamic Vinegar   
- reserve 2 Tablespoons for glaze

2 cups of water + 2 Tablespoons for glaze
3 cups confectioners’ sugar


Preheat oven to 350 degrees.  Oil and flour bundt pan.

In a large bowl combine dry ingredients, flour, sugar and 1/2 of the shredded coconut.

In a medium bowl combine wet ingredients, crushed pineapple, olive oil, balsamic vinegars and water. Pour wet ingredients into the dry ingredients until incorporated (do not over mix). Quickly pour into a well oiled and floured Bundt pan. Bake until a tester inserted in cake comes out clean, 30–35 minutes. Cool on rack for 15 minutes, invert on rack to cool completely.

Make the Glaze: Whisk together confectioners’ sugar, remaining balsamic vinegars, shredded coconut and enough water to form a thick yet pourable glaze. Set rack with cake over a piece of parchment paper (for easy clean up); drizzle cake with glaze and let set before serving.