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Coconut Pineapple Loaf Cake

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A moist and tropical loaf cake made with sweet pineapple and shredded coconut, perfect for a light dessert or a snack with tea.

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream or Greek yogurt
  • 1 cup crushed pineapple, drained
  • 1/2 cup shredded sweetened coconut

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  4. Beat in the eggs one at a time, followed by the vanilla extract.
  5. Mix in the sour cream (or Greek yogurt) until well combined.
  6. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  7. Fold in the crushed pineapple and shredded coconut.
  8. Pour the batter into the prepared loaf pan and smooth the top.
  9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  10. Let the cake cool in the pan for 10 minutes, then remove to a wire rack to cool completely.

Notes

  • You can add a glaze made of powdered sugar and pineapple juice for extra sweetness.
  • Store leftovers in an airtight container at room temperature for up to 3 days.
  • This cake can be frozen for up to 2 months.

Nutrition

Keywords: coconut pineapple loaf cake, tropical cake, pineapple bread, coconut dessert

Find it online: https://zesticook.com/coconut-pineapple-loaf-cake/