PINEAPPLE COCONUT LOAF CAKE

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This Pineapple Coconut Loaf is so good, you’ll want to make it over and over.

TSLCPineappleCoconutLoafCake

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
3 eggs
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.

Enjoy!

TSLCPineappleCoconutLoafCake3

 

Pineapple Coconut Loaf
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 

This Pineapple Coconut Loaf is a dessert you'll make over and over again.

Course: Dessert
Cuisine: American
Keyword: Pineapple Coconut Loaf
Servings: 1 Loaf
Ingredients
  • 1 stick butter or 8 tablespoons or 1/2 cup softened
  • 1 cup sugar
  • 3 eggs
  • 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
Glaze for cake:
  • 2/3 cup powdered sugar
  • 3 tablespoons pineapple juice
  • 1 teaspoon vanilla extract Optional
Instructions
  1. 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.
  2. 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.

Glaze Instructions
  1. Whisk together and drizzle over cooled cake.

Recipe Notes

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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The Southern Lady Cooks Pineapple Coconut Loaf Cake

 

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

 

33 Comments

  1. Does this have to be eaten right away or is it good for couple days?

  2. Linda Okuley says:

    I made this pineapple coconut cake this week for the first time. It is delicious and the one thing I found is that I want to have it every morning with my coffee (smile).

  3. This comment was in response to the lady stating she only had 2 cans of pineapple chunks.

  4. Just chop the pineapples up into small pieces.

  5. Eleanor Fetter says:

    I made this, but used an 8″ square pan. I don’t like loaf cakes. It turned out wonderfully. I just baked it for only 40 minutes; start checking at 30 minutes.

  6. Can u use coconut milk instead of regular milk?

  7. What if I don’t have any milk? Can it be left out or something else I could use in it’s place?

  8. I made this last night with a can of pineapple tidbits rather than the crushed pineapple. It worked beautifully! The batter is very heavy and wet so it took a little longer to bake, but patience was rewarded with a moist tender cake. Thanks!

  9. Can this be used in a bundt pan?

    • The Southern Lady says:

      This only makes a loaf Jennifer. You may have to double the recipe for a bundt pan. It would not make a very big cake otherwise. I have not tried a bundt pan.

  10. I know it’s a pineapple coconut loaf, but my hubby and son are not huge fans of coconut…any way to just leave the coconut out? Maybe substitute a little more crushed pineapple or something? Thanks for any input….

  11. can this cake be frozen?

  12. Does the 1/4 cup reserved pineapple juice go into the cake or is just saved for 3TBSP to use for the glaze?

  13. I do not have crushed pineapple on hand. I do have 2 20 oz. cans of pineapple chunks in juice. How can I substitute?

  14. All of your recipes are amazing. How can I save these to my recipe file?

    • The Southern Lady says:

      Click on the icon under the recipe of the little printer. You can “save” the recipe or print it and remove any photos and text you don’t want.

      • Kate Claiborne says:

        No icon for printing. But had to have so wrote it out manually like we used to in the 50’s and 60’s! Can’t wait to try. Absolutely love anything pineapple coconut! Maybe add a little white rum?

  15. How can I print this recipe without printing out 12 pages of stuff? I love your recipes and can’t wait until your new cookbook comes out!

    • The Southern Lady says:

      Thank you so much Janet. It tells you under each recipe to look below the recipe and click on the little computer icon there. You can delete the photo and any text you don’t want and just print the recipe. Just click that little icon of the printer. Hope this helps. Have a great week.

  16. looks so easy and sounds so delicious… A must for my baking tomorrow…

  17. Vickie E. Jennings says:

    Made this and had to give it to three friends immediately, served it with strawberries and it was just so incredible. Will be in my to 10 for dessert.

  18. This is heavenly but I had to cut 1/2 the sugar with Stevia (diabetic) and 1/2 the flour with whole wheat.

    • Oscar Meyer wiener says:

      Hi Leroy, could tell me how yours turned out with stevia?? I’m interested in using stevia to cook with. Thank you

  19. looked at the recipe that came up on my email, and spent the next 45 min. reading all the other great recipes on this site..love/copied all of them!!!

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