Description
A delightful Tropical Pineapple Coconut Loaf Cake that brings a taste of the tropics to your table with its moist texture and sweet, fruity flavor.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line the bottom with parchment paper.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt until well combined.
- In another bowl, beat the eggs. Add the crushed pineapple, coconut milk, melted butter, and vanilla extract. Mix until fully combined.
- Pour the wet ingredients into the dry ingredients. Gently fold the mixture together using a spatula until just combined.
- Fold in the shredded coconut until evenly distributed throughout the batter.
- Transfer the batter into the prepared loaf pan, smoothing the top with a spatula.
- Place the loaf pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully remove it from the pan and transfer it to a wire rack to cool completely.
Notes
- Store the cake in an airtight container at room temperature for up to 3 days.
- If freezing, wrap tightly in plastic wrap and then in aluminum foil for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 12g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
Keywords: Tropical Pineapple Coconut Cake, dessert, summer cake, tropical dessert