This Pineapple Coconut Loaf Cake makes a great dessert to serve family and friends. If you like pineapple and coconut, you will love this cake. We like the glaze below on the cake because it just adds more pineapple taste. The cake smells great while cooking and you will be ready to sample it when it comes out of the oven. I can eat it for breakfast with a cup of coffee.
1 stick butter or 8 tablespoons or 1/2 cup, softened
1 cup sugar
1 teaspoon almond extract (could use vanilla extract)
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 (20 ounce) can crushed pineapple, drained (save 1/4 cup of the juice)
1 cup shredded or flaked coconut
Beat together butter, sugar, eggs and almond extract until smooth with mixer. Whisk together flour and baking powder and add to butter mixture along with milk and drained pineapple. Fold in coconut. Spray a 9 x 5 loaf pan with cooking spray. Bake in preheated 350 degree oven for 60 to 65 minutes until center tests done. Let cool 10 minutes and remove from pan. Add the glaze below. Makes 1 loaf cake.
Glaze for cake:
2/3 cup powdered sugar
3 tablespoons pineapple juice
1 teaspoon vanilla extract, Optional
Whisk together and drizzle over cooled cake.
Note: You could just sprinkle this cake with powdered sugar and not use the glaze or you could toast some coconut and sprinkle over the top. You could also add nuts to the recipe.
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