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Ingredients
| flaked coconut meat: 1/2 cup |
| all-purpose flour (unsifted): 3 cups |
| baking soda: 1 tsp |
| salt: 1 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/2 tsp |
| granulated sugar: 2 cups |
| vegetable oil: 1 1/2 cups |
| eggs: 3 |
| vanilla extract: 1 Tbl |
| blueberries: 1 cup |
| bananas: 2 (sliced) |
| crushed pineapple: 1 8oz can |
| pecans (chopped): 1 cup |
Fruity Bundt Cake
Credit: AllRecipes
User rating:
"This cake is so moist and delicious! It has served as a birthday cake as each of our four children turned one. The pecans and coconut may be omitted if preferred."
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Prep Time
30 min -
Cook Time
90 min -
Servings
12 serving(s)
Tags
Directions
- Preheat oven to 350 degrees F (175 degrees C). Process coconut in blender until powdered. Grease pan with butter and sprinkle with powdered coconut.
- In a medium bowl, sift together flour, salt, soda, cinnamon and nutmeg. Set aside.
- In a medium bowl, combine sugar, oil, eggs and vanilla. Beat until smooth. Add flour mixture and mix by hand until combined. Gently stir in berries, bananas, pineapple and pecans. Pour into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 1 1/4 to 1 1/2 hours or until a toothpick inserted into middle of cake comes out clean. Cool for 10 minutes in pan, then turn out onto a wire rack and cool completely.