Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Pineapple Coconut Loaf Cake

Believe it or not finding a simple recipe for a pineapple cake/quick bread proved to be quite the task.  Who would have thought that such a simple concept would turn into a search rivaled to the Lockness Monster search….yea yea I exaggerate.  As luck would have it Mrs Stewart had the right recipe for me.  Finally a recipe that didn’t include bananas or dried fruits or nuts or something other than pineapple and coconut!

take a bite of this super moist super flavorful and simply stunning loaf cake!

take a bite of this super moist, super flavorful and simply stunning loaf cake!

Recipe adapted from Martha Stewart: Coconut Pineapple Loaf Cake

Ingredients:

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

3 large eggs

1 cup plain Greek yogurt

1 can (20 ounces) crushed pineapple drained well

How to:

Preheat oven to 350 degrees.  Spread coconut on a rimmed baking sheet.  Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.  Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside.  In a medium bowl, whisk together flour, baking soda, and salt; set aside.

delicious sweet coconut snow!

delicious sweet coconut snow!

toasted to perfection

toasted to perfection

Using an electric mixer on high-speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and yogurt in two, beginning and ending with flour mixture.  Mix just until combined (do not overmix).

Using a rubber spatula, fold in your crushed pineapples and 1 cup coconut into batter.  Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.  Bake until a toothpick inserted in center comes out clean, 75 – 80 minutes (cover pan with foil halfway through).  Let cake cool in pan 15 minutes.  Remove from pan, and transfer to a wire rack to cool completely.

almost there

almost there

ready to bake (don't forget to foil half way, otherwise it will burn)

ready to bake (don’t forget to foil half way, otherwise it will burn)

ready...confession I missed the halfway point by a few minutes.... :(

ready…confession I missed the halfway point by a few minutes…. 😦

Note: Mrs Stewart used pineapple chunks.  I didn’t want big pieces of pineapple in my cake (my kids’ request).  I wanted the flavor and the cake to be super moist.  She also used sour cream, I like (and always have on hand) Greek yogurt.  Also it said it should bake for 65 – 70 minutes, but I must disagree (respectfully so of course) mine took way longer.
I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

I cannot tell you enough how delicious this is and MOIST! OH MY WORD!

Printer friendly: Pineapple Coconut Loaf Cake

Peace and Monster,

Isabelle

4 thoughts on “Pineapple Coconut Loaf Cake

  1. Isabelle, this is really a beautiful loaf and I love all the flavors. I am not much of a sweet eater (except m & m’s) lol but I love coffee cake and that type of thing. I am making this right away and bringing some to my friends. I love your blog. This glass of ice tea ALWAYS makes me go to the fridge for a cold drink. ha ha Have a great Monday and week.
    Blessings

  2. I just found this recipe through Carole’s Chatter… I too LOVE pineapple and coconut! I posted a pineapple coconut pie recipe on this week’s Food on Friday, but mine was not quite as pure as your bread, as it included fruits other than pineapple and coconut as well.

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