Pineapple and Coconut Loaf

Pineapple and Coconut Loaf

As much as I love my banana bread I do love a change because it’s as good as a holiday right?  Mr 6 asked me to buy a pineapple last week as he “loves” it so it made me think I need to make it into a loaf as it would taste super yummy.  While we finished the fresh pineapple during the week I went with canned for the recipe as they a bit for tender for cakes and you get the juice which is perfect for the icing.

With a few basic ingredients you’ll have this loaf made in the oven in no time at all.  It is light and moist and the coconut on top that toasts while cooking is my favourite part.

INGREDIENTS

125gm Butter, softened
3/4 Cup Caster Sugar
2 Eggs
1 Tsp Vanilla Essence
1 Can (432gm) Pineapple Chunks, drained and juiced reserved for icing
2 Cups Self Raising Flour
1/4 Cup Milk
3/4 Cup Shredded Coconut
Extra 1/4 Cup Shredded Coconut

Icing

1 Cup Icing Sugar
1/2 of the reserved pineapple juice

LET’S PUT IT ALL TOGETHER

1. Using a food processor with the metal blade add the butter, sugar, eggs and vanilla essence.  Process until light and creamy.

2. Add the pineapple chunks and process for a further 20 seconds.

3. Add the flour and milk and process until combined.  Gently mix through the shredded coconut.

4. Pour into a 20cm x 11cm lined loaf tin.  Sprinkle on the extra shredded coconut.  Place into a preheated180 degree Celsius oven and bake for 50 minutes or until golden on top and it bounces back when touched.

Pineapple and Coconut Loaf

Allow to cool completely before drizzling on the icing.

To Make Icing

In a medium bowl whisk together buy hand the pineapple juice and icing sugar until smooth.  Drizzle over the cool cake.

Store on a plate with cling wrap in the fridge for up to 5 days.

Freezer friendly: slice into serves and wrap with cling wrap store in the fridge for up to 3 months.

Pineapple and Coconut Loaf Pineapple and Coconut Loaf

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24 Responses to Pineapple and Coconut Loaf

  1. elaine kennedy May 13, 2016 at 1:49 am #

    Hi have tried to do pineapple and coconut cake.seem yo burn on top and very hard on sides.i have a fan assistant oven.cooked at 180 put it in the middle of oven.help

    • Amanda May 17, 2016 at 7:23 pm #

      Hi Elaine, what size loaf tin have you used? It shouldn’t be hard on the outsides or burnt on the top, is it cooked on the inside?. Your oven must cook alot higher temp, simply reduce to 160 next time you make it.

    • Jacky Weber February 12, 2018 at 6:40 pm #

      I have made this cake several times, it’s one of my husbands favourites’ and it’s always been great. …. until I moved house. My new fan forced oven was way too hot for this and a few other cakes I tried to make. I have since stopped using the fan and the cake is again perfect.

      • Amanda May 14, 2018 at 9:21 am #

        You certainly get to know your own oven, it always takes a little time to adjust to a new oven. Glad you can bake it again. 🙂

  2. Brielle June 5, 2016 at 5:09 pm #

    Yummy, made this today but substituted crushed pineapple for chunks and pineapple juice for the milk.

  3. Kathy July 11, 2016 at 8:18 pm #

    Do you have to use a food processor? Or can you use a mixer ?

    • Amanda July 15, 2016 at 12:39 pm #

      Hi Kathy, you just need to break the pineapple up.

  4. Mo October 1, 2016 at 5:32 am #

    How can u measure a cup of stuff theresall different sizes

    • Amanda October 7, 2016 at 3:56 pm #

      In Australia a standard cup measurement is 250ml

  5. Caitie November 6, 2016 at 1:23 pm #

    I’ve tried to make this twice with fresh pineapple, with terrible results both times! Do you think using fresh pineapple is the issue? It half rises in the oven then collapses down to about 2 inches high when cooling. The taste is amazing but the texture is awful! I’m sure it’s not the recipe but can’t work out if it’s worth trying again but with tinned pineapple this time?

    • Amanda November 7, 2016 at 11:59 am #

      Yes, it will be the fresh pineapple. Fresh pineapple reacts with the ingredients during baking which is why it collapsed.

      • Caitie November 16, 2016 at 6:21 pm #

        Thanks fir your reply! Trying again with tinned right now 🙂

  6. Kristy November 9, 2016 at 2:20 pm #

    Have you ever made cupcakes with this recipe?

    • Amanda November 14, 2016 at 4:59 pm #

      Hi Kristy, I haven’t but it will work. Just reduce cooking time to about 15 minutes or until they bounce back when touched.

  7. Shanaya November 17, 2016 at 7:21 am #

    Hi Amanda,
    how can i replace eggs in this recipe

    • Amanda December 12, 2016 at 4:56 pm #

      Try swapping with banana. 1 for each egg and 1/2 teaspoon of bicarbonate soda. It won’t be exactly the same but you will still get some rise.

  8. Emily February 2, 2017 at 11:54 am #

    Hi Amanda. What is caster sugar and what if I have regular non-rising flour?

    • Amanda February 6, 2017 at 12:27 pm #

      Hi Emily, it is fine white sugar. If you have just plain flour add 2 teaspoons of baking powder per cup of flour.

  9. Myrla Ortiz February 18, 2017 at 4:47 am #

    I made it today and I’m happy for the result, but I have to add 15 minutes more,coz when I checked after 50 minutes,it is a bit soft on the middle…and stay in the oven off,around 5 minutes more,and voila!..what a beautiful pineapple coconut loaf,thanks for the recipe,Amanda.

  10. Lauren March 16, 2017 at 4:06 pm #

    I wanna make this,sounds yum but only have desiccated coconut,will the recipe work using desiccated instead of shredded?

    • Amanda March 20, 2017 at 9:03 am #

      Yes, desiccated will work as well.

  11. Irine May 25, 2017 at 9:19 pm #

    Great recipe. Substituted the eggs with 1 large banana. Cooked on 160 degrees fan forced for 1hr 10 min. Perfect. Thank you

  12. Elle-freya Anderson June 6, 2017 at 2:55 pm #

    Tastes incredible but super crumbly. Not sure if I skipped a step! I can’t slice it because it just breaks down so much.

    • Amanda June 8, 2017 at 6:13 pm #

      mmmm it shouldn’t be like that at all.

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