Pineapple Coconut Loaf Cake

Photo Credit: The Southern Lady Cooks

This Pineapple Coconut Loaf Cake recipe is a luscious cake loaded with flavor, and the delicious pineapple glaze is the perfect finish to the cake. The cake has different elements and texture with pineapple chunks and coconut flakes folded into the batter. This cake is dense and rich because of the coconut added to it. On the whole, this pineapple coconut dessert is so moist and can be eaten for breakfast or as a side with a cup of coffee. Pineapple is such an excellent fruit to incorporate into dessert recipes because of its wonderful sweetness that is succulent with natural sugars and full of tropical flavor. Some brands of canned pineapple may have about 1 1/4 cup puree. However, this recipe calls for 20 ounces or 2 1/2 cups of crushed pineapple so you may have to measure the can for precision to avoid any baking accidents in this recipe. Apart from the nutritional value of pineapple, this dessert tastes wonderful and is one of the best pineapple desserts. Pineapple contains enzymes, which are an effective anti-inflammatory, muscle relaxant, and aid smooth digestion. Pineapple is also an excellent source of vitamin C and A. When purchasing pineapples, always look for the ones from Costa Rica or those that are Hawaii-grown as they are the best quality pineapples. Did you know that in Hawaii Did you know that pineapples are also used for making wine?

Keep in mind that this recipe can be baked in a loaf pan. In case you want to bake it in a Bundt pan, you may have to double the recipe. It would not make a huge cake otherwise. You can bake this pineapple dessert into tiny cupcakes as well. Cream cheese frosting is tangy and goes very well with this cake recipe. If you want, you could also toast the coconut before folding it into the batter. You can add rum or brandy on top of the baked cake in this recipe for a hint of Pina Colada flavor which is optional. Go ahead and add your favorite nuts on top of the frosting or in the batter for a crunchy twist. In this recipe for an authentic taste, you could use coconut milk instead of regular milk. Make sure to buy the thick creamy coconut milk that comes in a can as opposed to coconut milk that’s sold in a carton at the milk section in a grocery store. In fact, the higher the fat content, the better it is for getting that perfect flavor and consistency in coconut flavored desserts.

This recipe tops the list of pineapple desserts. The flavors in this dessert recipe come together so well and makes it so bountiful to eat. The nutritional value of pineapple in this recipe is one of the highlights apart from its luscious taste. Thank you to Judy at the The Southern Lady Cooks food blog for sharing this exquisite Pineapple Coconut Cake recipe with us. Make this recipe today and enjoy it!

Nutrition Facts for: Pineapple Coconut Loaf Cake from The Southern Lady Cooks
Ingredients: Butter, sugar, eggs, almond extract, all purpose flour, baking powder, milk, crushed pineapple, pineapple juice, shredded or flaked coconut, powdered sugar, vanilla extract.
* Percentages (%) are based on a 2000 calorie diet.* The entire recipe has been calculated for 10 servings. * Per Serving:Calories 366, Calories from Fat 123, Total Fat 13.7g 21%, Saturated Fat 8.8g 44%, Cholesterol 74mg 25%, Sodium 90mg 4%, Potassium 207mg 6%, Carbohydrates 57.9g 19%, Dietary Fiber 2.2g 9%, Sugars 35.6g, Protein 5.2g, Vitamin A 8%, Vitamin C 48%, Calcium 5, Iron 16%

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