Pineapple-Coconut Loaf Cake
From Cosmicmother 8 years ago
- 1 hour to make
- Serves 12
One of my favorite's to make over Winter, the tropical taste is great to beat the winter blues! It's not too sweet and even the coconut haters of the family love this loaf. This is a favorite of mine and my son's, so it never lasts long! Read more ! I always save the pineapple juice to put in marinades' or smoothies. See less
Ingredients
- 1 cup crushed pineapple, drained and juice reserved (15 oz can) (pineapple tidbits work great too!) shopping list
- 1/2 cup butter, softened shopping list
- 1/2 cup sugar shopping list
- 2 large eggs shopping list
- 1 tsp. vanilla extract shopping list
- 1/2 tsp. coconut extract (optional, use extra vanilla if desired) shopping list
- 1 cup Yogurt---Plain, Vanilla, Lemon, Pineapple and Lime all work great, I've tried them all and can't pick a favorite (Sour cream works too) shopping list
- 1 1/2 cups flour shopping list
- 1/2 tsp. baking soda shopping list
- 1/2 tsp. baking powder shopping list
- 1/4 tsp. salt shopping list
- 1 cup sweetened flaked coconut shopping list
- Glaze: shopping list
- 1 cup powdered sugar shopping list
- 4-5 Tablespoon of the reserved pineapple juice shopping list
- Topping: shopping list
- 1/2 cup toasted coconut (optional) shopping list
- *~I use lactose free yogurt and vegan margarine for my daughter, a dairy free option would be a coconut milk yogurt. I haven't tried the canned coconut milk in this, but that might work! :) shopping list
- **If you like an extra tropical zing, use some freshly grated Lime or lemon zest! Perfect if you use lemon or lime yoghurt. shopping list
- ***I like to freeze the leftover pineapple juice and use it in marinades and smoothies etc... shopping list
How to make it
- Preheat the oven to 350f degrees.
- Grease and flour a 9x5 inch loaf pan. (I use a glass loaf pan)
- Drain pineapple over a bowl in a fine mesh sieve. Reserve the juice for the glaze.
- Meanwhile, cream butter with sugar until light and fluffy. Add the eggs, one at a time, beating after each addition and scraping down the sides and bottom of the bowl. Stir in extracts and yogurt.
- In a separate bowl, sift flour, baking powder, baking soda, and salt.
- Fold flour mixture into the wet ingredients until almost combined. Then add the pineapple and coconut and continue folding until just combined.
- Spoon batter into the prepared loaf pan and bake in the center of the oven for 55-60 minutes. A toothpick inserted will be clean or have dry crumbles when done.
- Cool in the pan for 20 minutes, then remove loaf and finish cooling on a wire rack.
- Mix powdered sugar with pineapple juice, adding a tablespoon of juice at a time until it's reaches your desired consistency.
- Pour the glaze over the cooled loaf cake, and top with toasted coconut if desired.
- *To toast coconut, place a cup or so on a baking sheet and bake at 350f degrees for 6-8 minutes. It's done when the center is still white and the outside is golden brown. I like to keep it in a Ziploc bag in the freezer and have it on hand for recipes like this.
The Rating
Reviewed by 2 people-
Thank You!!!! I've bought the pineapple and the coconut and will make it as soon as the banana loaf is gone.
gaspesiangal
in Ottawa loved it
-
Amazing!!! I loved this loaf and so did DH. I've wanted to make this for sometime and today was the day. I didn't have any yogurt so I used the sour cream as suggested, other than that I made the loaf exactly as written. The topping I did change just...more
gaspesiangal
in Ottawa loved it
-
great
annettepetsaver
in loved it
Reviews & Comments 5
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "