Preheat your oven to 375º F. Brush your bundt pan with homemade cake goop or spray it with baking spray. Be sure to coat the pan well with butter and flour, discarding any excess flour to prevent sticking.
In a medium bowl, sift together the flour, baking powder, salt, and cinnamon. This will ensure even distribution of the leavening agents and spices.
In a large mixing bowl, cream together the butter and granulated sugar until the mixture is lightened in color and fluffy, about three minutes. This step incorporates air into the batter, giving the cake a light texture.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. This helps to fully incorporate the eggs and adds richness to the batter.
Stir in the vanilla extract. The aroma will fill your kitchen, adding a warm, inviting scent.
Gradually add the dry flour mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the flour mixture, mixing until just combined to avoid overmixing.
Gently fold in the shredded coconut, grated carrots, grated apples, chopped pineapple, and chopped pecans. The mixture should be thick and studded with colorful ingredients.
Pour the batter into the prepared bundt pan, spreading it evenly. Make sure to tap the pan gently on the counter to remove any air bubbles that may have formed.
Bake in the preheated oven for about 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on the cake as it bakes, enjoying the delightful aroma wafting through your home.
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. Then, invert the cake onto a cake plate to finish cooling completely. The bundt shape will showcase the beautiful texture and ingredients.
