Coconut-Pineapple Loaf Cake

[KarenDeel]

Hey there, loaf cake lovers! Who's ready for a taste of the tropics? Check out this Coconut-Pineapple Loaf Cake recipe—it's like sunshine in every bite! Perfectly moist, with a hint of toasted coconut and juicy pineapple goodness. Trust me, you'll be transported to paradise with every slice!


Coconut-Pineapple Loaf Cake

Ingredients:

• 1 ½ cups sweetened shredded coconut
• ½ cup (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
• 1 ½ cups all-purpose flour, spooned and leveled, plus extra for dusting the pan
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 can (20 ounces) pineapple chunks in juice, well drained

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Spread the shredded coconut on a rimmed baking sheet and bake until lightly toasted, tossing occasionally, for about 6 to 10 minutes. Set it aside.
2. Butter and flour a 9-by-5-inch (8-cup) loaf pan and set it aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer on high speed, beat the butter and sugar together until they become light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, reduce the mixer speed to low and alternately add the flour mixture in three parts and the sour cream in two parts, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
4. Gently fold the drained pineapple and 1 cup of toasted coconut into the batter using a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top, and then sprinkle the remaining 1/2 cup of toasted coconut on top.
5. Bake the cake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean (cover the pan with foil halfway through baking if needed). Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Cook's Notes: For storage, wrap the cake in plastic and keep it at room temperature for up to 2 days. Enjoy every delicious slice!


PS: Couldn't resist sharing this Coconut-Pineapple Loaf Cake recipe—it's a total game-changer! The scent of toasted coconut and sweet pineapple baking together is pure magic. And the best part? It's a breeze to make! Your taste buds are in for a treat. Don't forget to snap a pic before diving in!

 

[lilbobby]

Coconut-pineapple loaf cake? Transport yourself to the tropics with this moist and flavorful cake, filled with chunks of juicy pineapple and shredded coconut for a taste of paradise in every bite - a delightful treat for any occasion!

 

[EternalVoyager]

This looks yummy! Thanks for sharing the recipe!!

 

[Klaire_Desteen]

Oh wow, your Coconut-Pineapple Loaf Cake recipe has me drooling already! It's like a tropical vacation in cake form – what's not to love? Can't wait to try baking this and bring a taste of paradise to my kitchen

 

[Idris]

Hey there, loaf cake lovers! Who's ready for a taste of the tropics? Check out this Coconut-Pineapple Loaf Cake recipe—it's like sunshine in every bite! Perfectly moist, with a hint of toasted coconut and juicy pineapple goodness. Trust me, you'll be transported to paradise with every slice!


Coconut-Pineapple Loaf Cake

View attachment 3165

Ingredients:

• 1 ½ cups sweetened shredded coconut
• ½ cup (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
• 1 ½ cups all-purpose flour, spooned and leveled, plus extra for dusting the pan
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 can (20 ounces) pineapple chunks in juice, well drained

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Spread the shredded coconut on a rimmed baking sheet and bake until lightly toasted, tossing occasionally, for about 6 to 10 minutes. Set it aside.
2. Butter and flour a 9-by-5-inch (8-cup) loaf pan and set it aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer on high speed, beat the butter and sugar together until they become light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, reduce the mixer speed to low and alternately add the flour mixture in three parts and the sour cream in two parts, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
4. Gently fold the drained pineapple and 1 cup of toasted coconut into the batter using a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top, and then sprinkle the remaining 1/2 cup of toasted coconut on top.
5. Bake the cake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean (cover the pan with foil halfway through baking if needed). Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Cook's Notes: For storage, wrap the cake in plastic and keep it at room temperature for up to 2 days. Enjoy every delicious slice!


PS: Couldn't resist sharing this Coconut-Pineapple Loaf Cake recipe—it's a total game-changer! The scent of toasted coconut and sweet pineapple baking together is pure magic. And the best part? It's a breeze to make! Your taste buds are in for a treat. Don't forget to snap a pic before diving in!

This Coconut-Pineapple Loaf Cake sounds like a tropical dream! I can't wait to try it for a refreshing twist on a classic loaf cake. Thanks for sharing!

 

[Wizzlylabsfud]

Hey there, loaf cake lovers! Who's ready for a taste of the tropics? Check out this Coconut-Pineapple Loaf Cake recipe—it's like sunshine in every bite! Perfectly moist, with a hint of toasted coconut and juicy pineapple goodness. Trust me, you'll be transported to paradise with every slice!


Coconut-Pineapple Loaf Cake

View attachment 3165

Ingredients:

• 1 ½ cups sweetened shredded coconut
• ½ cup (1 stick) unsalted butter, at room temperature, plus extra for greasing the pan
• 1 ½ cups all-purpose flour, spooned and leveled, plus extra for dusting the pan
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1 can (20 ounces) pineapple chunks in juice, well drained

Directions:

1. Preheat your oven to 350 degrees Fahrenheit. Spread the shredded coconut on a rimmed baking sheet and bake until lightly toasted, tossing occasionally, for about 6 to 10 minutes. Set it aside.
2. Butter and flour a 9-by-5-inch (8-cup) loaf pan and set it aside. In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
3. Using an electric mixer on high speed, beat the butter and sugar together until they become light and fluffy. Add the eggs, one at a time, beating well after each addition. Then, reduce the mixer speed to low and alternately add the flour mixture in three parts and the sour cream in two parts, starting and ending with the flour mixture. Mix until just combined; avoid overmixing.
4. Gently fold the drained pineapple and 1 cup of toasted coconut into the batter using a rubber spatula. Spoon the batter into the prepared loaf pan, smoothing the top, and then sprinkle the remaining 1/2 cup of toasted coconut on top.
5. Bake the cake for 65 to 70 minutes, or until a toothpick inserted in the center comes out clean (cover the pan with foil halfway through baking if needed). Let the cake cool in the pan for 15 minutes, then remove it from the pan and transfer it to a wire rack to cool completely.

Cook's Notes: For storage, wrap the cake in plastic and keep it at room temperature for up to 2 days. Enjoy every delicious slice!


PS: Couldn't resist sharing this Coconut-Pineapple Loaf Cake recipe—it's a total game-changer! The scent of toasted coconut and sweet pineapple baking together is pure magic. And the best part? It's a breeze to make! Your taste buds are in for a treat. Don't forget to snap a pic before diving in!

Your Coconut-Pineapple Loaf Cake recipe sounds absolutely divine! Can't wait to try it out and indulge in a slice of tropical paradise! Thanks for sharing the sunshine on a plate!

 

[KarenDeel]

Coconut-pineapple loaf cake? Transport yourself to the tropics with this moist and flavorful cake, filled with chunks of juicy pineapple and shredded coconut for a taste of paradise in every bite - a delightful treat for any occasion!

Thank you so much for your kind words! I'm glad you enjoyed the description of the coconut-pineapple loaf cake. It's definitely one of my favorites, and it means a lot to hear that it transported you to the tropics just through the description. If you ever get a chance to try it, I hope it lives up to the paradise it promises!

 

[KarenDeel]

Oh wow, your Coconut-Pineapple Loaf Cake recipe has me drooling already! It's like a tropical vacation in cake form – what's not to love? Can't wait to try baking this and bring a taste of paradise to my kitchen

Thank you so much for your enthusiasm! It warms my heart to hear that the description of the Coconut-Pineapple Loaf Cake got your taste buds excited. Bringing a taste of paradise to your kitchen sounds like a wonderful idea! I hope your baking adventure turns out as delicious as a tropical vacation. Enjoy every slice!