PINEAPPLE COCONUT LOAF CAKE

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Pineapple coconut loaf cake is so good, you’ll want to make it over and over.

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.  You might also like our recipe for this old fashioned fruit cocktail lunchbox cake.

Pineapple coconut loaf cake is one of our most popular recipes.

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!

 

Print Recipe
5 from 11 votes

Pineapple Coconut Loaf

This Pineapple Coconut Loaf is a dessert you'll make over and over again.
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
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

  • 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.

Glaze Instructions

  • Whisk together and drizzle over cooled cake.

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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