Tropical Pineapple Coconut Loaf Cake Recipe

Introduction

This Tropical Pineapple Coconut Loaf Cake is a delightful treat that combines the sweetness of pineapple with the rich flavor of coconut. It’s moist, flavorful, and perfect for any occasion, whether as a snack or dessert.

Ingredients

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup unsweetened shredded coconut
• ½ cup crushed pineapple (drained)
• ½ cup unsalted butter (softened)
• 2 large eggs
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 teaspoon vanilla extract
• 1 tablespoon coconut extract (optional)
• Powdered sugar (for dusting, optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
2. Step 2: In a large bowl, combine the flour, baking powder, baking soda, salt, and shredded coconut. Whisk until evenly mixed.
3. Step 3: In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
4. Step 4: Beat in the eggs one at a time. Then, add the vanilla and coconut extracts, mixing until well combined.
5. Step 5: Gradually add the dry ingredients to the wet mixture, alternating with the crushed pineapple. Mix until just combined; do not overmix.
6. Step 6: Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
7. Step 7: Place in the preheated oven and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.
8. Step 8: Once baked, remove from the oven and allow the cake to cool in the pan for 15-20 minutes. Then, transfer it to a wire rack to cool completely.
9. Step 9: If desired, dust the cooled loaf with powdered sugar before serving.

Tips & Variations

• For extra moisture, try adding a tablespoon of Greek yogurt or sour cream to the batter.
• If you prefer a stronger coconut flavor, increase the shredded coconut or add toasted coconut on top.
• Substitute crushed pineapple with fresh pineapple chunks for a fresher texture.
• To make it gluten-free, use a 1-to-1 gluten-free baking flour blend instead of all-purpose flour.

Storage

Store the cake in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the wrapped cake for up to 2 months. To reheat, warm slices gently in the microwave for 15-20 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pineapple for this recipe?

Yes, canned crushed pineapple works well as long as it is drained to avoid excess moisture in the batter.

Is it necessary to use coconut extract?

No, coconut extract is optional but it enhances the coconut flavor. If you don’t have it, the shredded coconut will still provide a nice taste.

Tropical Pineapple Coconut Loaf Cake Recipe

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★★★★★

5 from 97 reviews

• Author: Matteo
• Total Time: 60-70 minutes
• Yield: 10 servings 1x

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Description

This Tropical Pineapple Coconut Loaf Cake is a moist and flavorful treat combining shredded coconut and crushed pineapple for a delightful tropical twist. Perfect for a snack or dessert, this easy-to-make cake features a tender crumb and a subtle coconut aroma, enhanced by vanilla and optional coconut extract.

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Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsweetened shredded coconut

Wet Ingredients

• ½ cup crushed pineapple (drained)
• ½ cup unsalted butter (softened)
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon coconut extract (optional)

For Serving

• Powdered sugar (for dusting, optional)

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Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and unsweetened shredded coconut until evenly combined.
3. Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy, incorporating air for a tender cake.
4. Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla extract and optional coconut extract until well blended.
5. Combine Mixtures: Gradually add the dry ingredient mixture to the wet mixture, alternating with the drained crushed pineapple. Mix gently until just combined, avoiding overmixing to maintain a light texture.
6. Pour into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for an even bake.
7. Bake: Place the loaf pan in the preheated oven and bake for 45-55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with a few moist crumbs.
8. Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 15-20 minutes. Then transfer to a wire rack to cool completely, preventing sogginess from steam.
9. Dust with Powdered Sugar: Once completely cooled, optionally dust the top of the loaf with powdered sugar before serving for an elegant finish.

Notes

• Make sure the crushed pineapple is well drained to avoid a soggy cake.
• Do not overmix the batter to keep the cake tender and fluffy.
• You can substitute coconut extract with an additional teaspoon of vanilla extract if preferred.
• This cake stores well covered at room temperature for up to 3 days or refrigerated for up to a week.
• For a more intense coconut flavor, consider adding toasted shredded coconut on top after baking.

• Prep Time: 15 minutes
• Cook Time: 45-55 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

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