Coconut Pineapple Loaf Cake

Short description

A tropical-inspired loaf cake bursting with sweet pineapple and shredded coconut, offering a moist, tender crumb and a delightful balance of flavors. Perfect for tea time, brunch, or a simple dessert.

Why You’ll Love This Recipe

• The tropical duo of pineapple and coconut brings refreshing, sunny flavors.

• Soft, moist texture with a satisfying bite from shredded coconut or optional glaze.

• Elegant yet uncomplicated—ideal for gatherings or everyday indulgence.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Butter, softened

• Sugar

• Eggs

• Almond extract (or vanilla extract, if preferred)

• All‑purpose flour

• Baking powder

• Milk

• Crushed pineapple, well drained (reserve a bit of juice for glaze if desired)

• Shredded or flaked coconut

Glaze (optional):

• Powdered sugar

• Pineapple juice (from the reserved juice)

• Vanilla extract (optional)

directions

1. Preheat your oven to 350°F (about 175°C) and prepare a 9×5‑inch loaf pan with cooking spray or grease and flour it.

2. In a mixing bowl, beat together softened butter, sugar, eggs, and almond (or vanilla) extract until smooth.

3. In a separate bowl, whisk together flour and baking powder, then add this dry mixture to the butter mixture along with milk and the well‑drained pineapple.

4. Gently fold in the shredded coconut.

5. Pour the batter into the prepared loaf pan and bake for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.

6. Let the cake cool in the pan for about 10 minutes before removing it to a wire rack.

7. If using, whisk together powdered sugar, pineapple juice, and vanilla extract to make a glaze, then drizzle over the cooled loaf. Optionally, top with toasted coconut or a dusting of powdered sugar.

Servings and timing

• Yields 8 servings.

• Prep time: ~10 minutes

• Bake time: ~60–65 minutes

• Total time: ~1 hour 10 minutes

Variations

• Use vanilla extract instead of almond for a classic flavor.

• Sprinkle toasted coconut atop the glaze for added texture and aroma.

• Fold in chopped nuts such as pecans or macadamia nuts for crunch.

• Prepare in smaller pans (e.g., two 8‑inch rounds) and adjust baking time to about 40 minutes.

• Omit glaze and simply dust the top with powdered sugar for a lighter finish.

storage/reheating

• Room temperature: Store the loaf wrapped in plastic wrap or in an airtight container for up to 2 days.

• Refrigeration: Keeps well for up to 4 days when chilled.

• Freezing: Wrap tightly and freeze for up to 2 months; thaw at room temperature before serving.

• Reheating: Warm individual slices gently in the microwave for 10–15 seconds or under low heat in the oven for a few minutes.

FAQs

How do I ensure the pineapple is not too wet?

Drain the crushed pineapple thoroughly—press with a spoon or paper towels. Excess moisture can make the loaf too dense or soggy.

Can I toast the coconut?

Yes—spread shredded coconut on a baking sheet and toast in the oven for 6–10 minutes, tossing occasionally, until golden brown. This adds a lovely flavor and texture.

Can I substitute sour cream for milk?

Certainly. Sour cream adds richness and moisture. If you use it, you may want to slightly reduce added sugar for balance.

Can I use fresh pineapple instead of canned?

Yes—just chop or mince fresh pineapple finely and drain excess juice before incorporating.

Is this gluten‑free adaptable?

You could substitute a gluten‑free flour blend, though texture may vary. Consider adding a bit more moisture or binding agent if necessary.

Can I bake this as muffins?

Divide the batter into a muffin tin lined with paper cups. Bake for about 20–25 minutes, or until a toothpick comes out clean.

What’s the best way to keep the loaf moist?

Store it wrapped or in a sealed container to retain moisture. The pineapple also contributes to its lasting tenderness.

Can I make it dairy‑free?

Yes—swap butter for vegan margarine or coconut oil, and use a plant‑based milk or yogurt.

How to prevent coconut from burning while baking?

If the top browns too quickly, tent it loosely with foil halfway through baking to protect the coconut topping.

Can I add spices?

Absolutely. A touch of cinnamon or nutmeg pairs nicely with the tropical flavors without overpowering them.

Conclusion

This Coconut Pineapple Loaf Cake is a charming, tropical treat that blends ease with elegance. Its moist crumb, subtle sweetness, and vibrant flavor make it perfect for any occasion—whether it’s a casual afternoon tea or a festive brunch spread. With flexible variations and straightforward preparation, it’s a recipe you’ll return to time and again.