Pineapple Coconut Loaf Cake
Pineapple Coconut Loaf Cake is a delightful treat that brings the taste of the tropics to your home. With its moist texture and sweet flavors, this cake is perfect for any occasion, whether you’re enjoying a quiet afternoon with a cup of tea or hosting a gathering with friends. It’s simple to make, and the combination of pineapple and coconut gives it a refreshing twist that everyone will love!
Why make this recipe?
This recipe is not only easy to make but also incredibly versatile. It highlights the delicious flavors of pineapple 🍍 and coconut 🥥, making it a great choice for those who enjoy tropical flavors. Plus, it’s a wonderful option for dessert, breakfast, or a snack. Whether you want to treat yourself or impress guests, this loaf cake is sure to do the trick!
How to prepare Pineapple Coconut Loaf Cake
Ingredients:
- 1 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened 🧈
- 1 cup sugar
- 2 large eggs 🥚
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained 🍍
- 1/2 cup shredded coconut 🥥
Instructions:
- Preheat your oven to 350°F (175°C) and grease a loaf pan.
- In a bowl, mix together the flour, baking powder, baking soda, and salt. Set aside.
- In another mixing bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
- Gradually mix in the dry ingredients until just combined.
- Fold in the crushed pineapple and shredded coconut until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
How to serve Pineapple Coconut Loaf Cake
Slice the cake and serve it either warm or at room temperature. For an extra touch, drizzle it with a simple glaze made from powdered sugar and milk. It pairs wonderfully with a cup of tea or coffee ☕, making it a perfect treat for your afternoon break!
How to store Pineapple Coconut Loaf Cake
To keep your loaf cake fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, you can wrap it tightly in plastic wrap and freeze it for up to 3 months. Just thaw it at room temperature before serving.
Tips for preparing Pineapple Coconut Loaf Cake
- Make sure to drain the crushed pineapple well to avoid excess moisture in the batter.
- For added flavor, you can use toasted coconut in your batter.
- If you prefer a sweeter cake, feel free to increase the sugar by a few tablespoons.
Variations
- You can add chopped nuts (like walnuts or pecans) for added crunch.
- Substitute the all-purpose flour with whole wheat flour for a healthier option.
- For a twist, mix in some chocolate chips for a sweet surprise! 🍫
FAQs
1. Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple! Just make sure to finely chop it and drain any excess juice.
2. Is there a way to make this cake healthier?
You can replace the all-purpose flour with whole wheat flour and reduce the sugar or use a sugar substitute.
3. How can I tell when the cake is done baking?
Insert a toothpick in the center of the cake; if it comes out clean or with just a few crumbs, the cake is done.
Enjoy baking your Pineapple Coconut Loaf Cake! 🍰