This Coconut-Pineapple Loaf Cake is a moist and tropical recipe, which is made with shredded coconut and pineapple chunks. It’s the perfect tea-time treat, ready in about 1 hour and 30 minutes.
Coconut-Pineapple Loaf Cake Ingredients
- 1 ½ cups sweetened shredded coconut
- ½ cup (1 stick) unsalted butter, room temperature, plus more for pan
- 1 ½ cups all-purpose flour, (spooned and leveled), plus more for 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, drained well
How To Make Coconut-Pineapple Loaf Cake
- Prep oven and toast coconut: Preheat the oven to 350°F. Spread the shredded coconut on a rimmed baking sheet and bake for 6 to 10 minutes, tossing occasionally, until lightly toasted. Set aside. Generously butter and flour a 9×5-inch loaf pan.
- Combine ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, using an electric mixer on high speed, beat the butter and sugar until light and fluffy.
- Mix the batter: Add the eggs to the butter mixture, one at a time, beating well after each addition. Reduce the mixer speed to low and alternately add the flour mixture in three parts and the sour cream in two parts, beginning and ending with the flour. Mix only until just combined.
- Fold in fillings and bake: Using a rubber spatula, gently fold in the well-drained pineapple chunks and 1 cup of the toasted coconut. Spoon the batter into the prepared loaf pan and smooth the top. Sprinkle the remaining ½ cup of toasted coconut over the batter.
- Bake and cool: Bake for 65 to 70 minutes, until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover the pan loosely with foil halfway through. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.
Recipe Tips
- How to get a moist loaf cake? Using room temperature ingredients (butter, eggs, sour cream) is key. It allows them to combine properly, creating a smooth batter and a tender crumb. Also, be careful not to overmix the batter.
- Can I use fresh pineapple? Yes. Make sure it’s chopped into small chunks and patted very dry with paper towels to remove excess moisture, which can make the cake heavy.
- How to prevent the cake from being dense? Once you start adding the flour and sour cream, mix on low speed only until the ingredients are just incorporated. Overmixing develops the gluten in the flour and can lead to a tough, dense cake.
- Can I make this into muffins? Absolutely. Divide the batter into a lined muffin tin, filling each cup about two-thirds full. Bake at 350°F for 20-25 minutes, or until a toothpick comes out clean.
What To Serve With Coconut-Pineapple Loaf Cake
This sweet, tropical loaf is delicious on its own but also pairs wonderfully with:
- A dollop of whipped cream or extra sour cream
- A scoop of vanilla bean or coconut ice cream
- A cup of hot coffee or black tea
How To Store Coconut-Pineapple Loaf Cake
- Room Temperature: The recipe notes that you can store the completely cooled cake, wrapped in plastic, at room temperature for up to 2 days.
- Freeze: This cake freezes well. Wrap the entire loaf or individual slices tightly in plastic wrap, then a layer of foil, and freeze for up to 3 months. Thaw at room temperature.
Coconut-Pineapple Loaf Cake Nutrition Facts
- Serving Size: 1 slice
- Calories: 380 kcal
- Fat: 20g
- Carbohydrates: 45g
- Protein: 5g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Why did my cake sink in the middle?
Sinking is often caused by underbaking or opening the oven door too early. Make sure the center is fully cooked by using the toothpick test before removing it from the oven. A dense, heavy batter from overmixing can also be a cause.
Do I have to toast the coconut first?
Toasting the coconut is highly recommended. It brings out its nutty flavor and adds a lovely, slightly crisp texture to both the inside and the topping of the cake.
Can I add a glaze?
Yes, a simple glaze made from powdered sugar and a little pineapple juice or milk would be a delicious addition drizzled over the cooled cake.
Try More Recipes:
Coconut-Pineapple Loaf Cake Recipe
Description
A wonderfully moist and tender loaf cake packed with tropical flavor from pineapple chunks and toasted coconut, with a rich sour cream crumb.
Ingredients
Instructions
- Preheat oven to 350°F. Toast the coconut on a baking sheet for 6-10 minutes until golden. Butter and flour a 9×5-inch loaf pan.
- Whisk together flour, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time.
- On low speed, alternately add the flour mixture and the sour cream until just combined.
- Fold in the drained pineapple and 1 cup of the toasted coconut.
- Spoon batter into the prepared pan, smooth the top, and sprinkle with the remaining ½ cup of toasted coconut.
- Bake for 65-70 minutes, until a toothpick inserted in the center comes out clean. Cool completely.
Notes
- Using room temperature ingredients is crucial for a light and fluffy cake texture.
- Do not overmix the batter once the flour is added, as this can result in a tough cake.
- Draining the pineapple chunks very well is important to prevent the cake from being too wet.
- If the top is browning too quickly, you can loosely tent the loaf with aluminum foil for the remainder of the baking time.
Coconut-Pineapple Loaf Cake Recipe