I enjoy how this loaf cake is both simple and flavorful. The crushed pineapple keeps it incredibly moist, while the coconut adds texture and richness. I also like that it’s easy to prepare with basic ingredients. It’s perfect as a dessert, snack, or even with a cup of tea or coffee.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 cups all-purpose flour 1 cup granulated sugar 2 teaspoons baking powder 1/2 teaspoon salt 3 large eggs 1 cup crushed pineapple drained 1/2 cup coconut milk 1 cup unsweetened shredded coconut 1 teaspoon vanilla extract 1/2 cup unsalted butter melted
Directions
I start by preheating my oven to 350°F (175°C) and preparing a loaf pan by greasing it and lining the bottom with parchment paper.
In a large bowl, I whisk together the flour, sugar, baking powder, and salt until everything is evenly combined.
In another bowl, I beat the eggs, then add the crushed pineapple, coconut milk, melted butter, and vanilla extract. I mix until smooth.
I pour the wet ingredients into the dry ingredients and gently fold everything together until just combined.
Next, I fold in the shredded coconut, making sure it’s evenly distributed throughout the batter.
I transfer the batter into the prepared loaf pan and smooth the top.
I bake the cake for about 50–60 minutes, checking that a toothpick inserted in the center comes out clean.
Once baked, I let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Servings and timing
I usually get about 8 slices from this loaf. Preparation takes around 15–20 minutes, and baking takes about 50–60 minutes, so everything is ready in roughly 1 hour and 20 minutes.
Variations
I sometimes add a simple glaze made with powdered sugar and pineapple juice for extra sweetness. When I want more texture, I include chopped nuts like walnuts or pecans. I also like adding a bit of lime zest for a citrus twist. Occasionally, I use sweetened coconut for a richer flavor.
storage/reheating
I store the loaf in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. When reheating, I warm slices slightly in the microwave or oven. I can also freeze individual slices for longer storage.
FAQs
Can I use fresh pineapple instead of canned?
I can, but I make sure to finely crush it and drain excess juice to avoid too much moisture.
How do I keep the cake moist?
I find that the pineapple and coconut milk naturally keep the cake soft and moist.
Can I make this cake dairy-free?
I replace butter with a plant-based alternative and it works well.
What type of coconut is best?
I prefer unsweetened shredded coconut, but sweetened coconut can be used for a sweeter result.
Can I add a topping to this loaf?
I sometimes add a glaze or sprinkle extra coconut on top before baking for added texture.
Conclusion
I find this tropical pineapple coconut loaf cake to be a delightful and easy dessert that brings bright, sunny flavors to the table. It’s moist, flavorful, and perfect for any occasion when I want something simple yet special.
Tropical Pineapple Coconut Loaf Cake is a moist and flavorful dessert packed with juicy pineapple and rich coconut. Perfect for a tropical-inspired treat or afternoon snack.
Author:Emma
Prep Time:20 minutes
Cook Time:60 minutes
Total Time:1 hour 20 minutes
Yield:1 loaf (8–10 slices)
Category:Dessert
Method:Baking
Cuisine:Tropical / American
Diet:Vegetarian
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
1/2 tsp salt
3 large eggs
1 cup crushed pineapple, drained
1/2 cup coconut milk
1 cup unsweetened shredded coconut
1 tsp vanilla extract
1/2 cup unsalted butter, melted
Instructions
Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, beat eggs, then mix in crushed pineapple, coconut milk, melted butter, and vanilla extract.
Pour wet ingredients into dry ingredients and gently mix until just combined.
Fold in shredded coconut evenly.
Pour batter into prepared loaf pan and smooth the top.
Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overmix to keep the cake soft and tender.
Drain pineapple well to avoid excess moisture.
You can add a simple glaze or dust with powdered sugar for extra sweetness.
Store in an airtight container for up to 3 days.
