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.

Ingredients

CAKE
3 cups all-purpose flour
2 cups cane sugar
1/2 cup shredded coconut
2 teaspoons baking soda
1 teaspoon salt
1/2 cups crushed or fresh pineapple, drained
3/4 cups Beyond the Olive-Olive Picquel or Arbequina EVOO
2 Tablespoon Beyond the Olive Pineapple Balsamic Vinegar,              
2 Tablespoons Beyond the Olive- Coconut White Balsamic Vinegar   
2 cups of water

Glaze

2 Tablespoon Beyond the OlivePineapple Balsamic Vinegar

2 Tablespoons Beyond the Olive- Coconut White Balsamic Vinegar 

1/2 cup shredded coconut

2 Tablespoons Water

3 cups confectioners’ sugar 

Directions

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

In a large bowl combine dry ingredients, flour, sugar and 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.