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.

Ingredients

Scale

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)

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan to prevent sticking.
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.
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.
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.
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.
Pour into Pan: Pour the batter evenly into the prepared loaf pan and smooth the top with a spatula for an even bake.
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.
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.
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