Coconut Pineapple Loaf Cake

Coconut and pineapple simply goes together, and in this loaf cake they surely did. This coconut pineapple loaf cake is so rich and lightly sweetened.

Recipe video:

This recipe is one of those recipes that accidentally happened. At first, I wanted to make it into a bread but instead I got cake like texture. So after many ups and downs, I want to share with you guys this Coconut Pineapple Loaf Cake.

It’s no secret that coconut is one of my all time faves. So if you are sort of sick of my coconut obsession, then I apologize but I cannot help myself. However, I have to share this ridiculously simple loaf cake which is now a staple recipe.

So when I wanted to share this recipe with you guys, of course I had to test it. But I failed at my initial plan. Even though I failed t making this into a “bread”, I succeeded in making a loaf cake.

One of the many challenges of this recipe is not ending up with dry cake. I strongly dislike diving into a cake and it’s dry, I love moist cake that tend to melt in your mouth. I don’t want to blow my own horn but I believe I successfully achieved that.

Before I dive into the details, I want to share some Tips & Tricks with you guys first.

TIPS & TRICKS

• Pan: In order for this recipe to be called a loaf cake, I had to use a loaf pan. I used aa 9 x 5 inch loaf pan that I greased before using. Now if you want to have aa regular cake, you can simply use a cake pan. Now the brand or type of loaf doesn’t really matter, just make sure to grease the pan with some butter or line it with some parchment paper.
• Pineapple: You can use fresh pineapples or the one in the can. I wasn’t too picky with picking my pineapple, I used the one in the can. Aside from the pineapples, I used about 1/4 cup of pineapple juice for that hint of color but mostly for the flavor. The pineapple juice will give you that hint of pineapple while getting bites of pineapples.
• Coconut: This recipe cannot exist without the coconut. Now I kept it simple by using the packaged grated coconut, I didn’t go out and buy a fresh coconut and grating it. And for that extra coconut taste, I added about 1/4 cup of coconut milk.
• Baking: This is simple but you need to bake the loaf cake for about 40-50 minutes on 180°C/375°F. Although the baking is fairly simple, since I like to top my cake with more shredded coconut, I suggest baking covered. The reason for the covering i to prevent the top from burning, something that happened to me.

I hope you enjoy the recipe.

Now, let’s get into the recipe.

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Coconut Pineapple Loaf Cake

Coconut and pineapple simply goes together, and in this loaf cake they surely did. This coconut pineapple loaf cake is so rich and lightly sweetened.

Servings 10

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Ingredients

• 8 oz Pineapple chunks
• 2 large Eggs
• 1 & 1/2 cups All-purpose flour sifted
• 1 cup Shredded coconut
• 3/4 cup Granulated sugar
• 1/4 cup Coconut milk
• 1/4 cup Vegetable oil
• 1/4 cup Pineapple juice
• 1 tsp Vanilla extract
• 1 tsp Baking powder
• 1/2 tsp Baking soda
• 1/2 tsp Salt

Instructions

Prep:

• Preheat oven to 180°C/375°F. Grease 9 x 5 inch loaf pan and set aside.

Making the batter:

• In a mixing bowl, whisk together the flour, salt, baking powder and baking soda. Set aside after it has been mixed together.
• In a separate mixing bowl, whisk together the eggs, sugar, oil and vanilla extract. Once the mixture is smooth, whisk in the coconut milk, shredded coconut and pineapple chunks.
• Gradually whisk in the flour mixture.
• Once the wet and dry ingredients have been mixed together, pour the batter into the pan top with additional shredded coconut then cover with foil and bake for 40-50 minute or until a toothpick inserted in comes out clean.
• Once the cake has done baking, let it cool for at least 10-15 minutes.

Course: Dessert

Cuisine: Caribbean

Other loaf recipes you may enjoy:

Vegan Chocolate Loaf Cake

Apple Cinnamon Bread

Caribbean Banana Bread