Coconut–Pineapple Loaf Cake

This Coconut–Pineapple Loaf Cake is a tender, buttery cake infused with juicy pineapple and rich coconut. It’s slightly sweet, lightly tangy, and incredibly moist thanks to crushed pineapple. Finished with a coconut glaze or toasted coconut topping, it feels like a slice of sunshine—perfect with tea or as a light dessert.

Ingredients

For the cake

• 1½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup butter (softened)
• ¾ cup sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup crushed pineapple (well-drained)
• ½ cup coconut milk
• ½ cup shredded coconut (sweetened or unsweetened)

Optional glaze

• 1 cup powdered sugar
• 2–3 tbsp coconut milk or pineapple juice
• ½ tsp vanilla

Instructions

1. Prep

• Preheat oven to 175°C (350°F)
• Grease and line a loaf pan

2. Mix dry ingredients

• In a bowl, whisk together flour, baking powder, baking soda, and salt

3. Cream butter & sugar

• Beat butter and sugar until light and fluffy
• Add eggs one at a time
• Mix in vanilla

4. Add wet ingredients

• Stir in crushed pineapple and coconut milk

5. Combine

• Gradually add dry ingredients
• Fold in shredded coconut
• Do not overmix

6. Bake

• Pour batter into loaf pan
• Bake 50–60 minutes
• Toothpick should come out clean

7. Cool & glaze

• Cool completely before glazing
• Drizzle glaze and sprinkle toasted coconut if desired

Tips for Best Results

• Drain pineapple well (too much liquid = dense cake)
• Toast coconut for extra flavor and crunch
• Use room temperature ingredients for better texture
• Let cake rest a few hours—it tastes even better later

Q & A

Q1: Can I use fresh pineapple?

Yes:

• Finely chop and lightly drain
• Avoid overly juicy pieces

Q2: Can I make it dairy-free?

Yes:

• Replace butter with oil or vegan butter
• Use coconut milk (already included 👍)

Q3: Why is my cake too wet?

Likely causes:

• Pineapple not drained enough
• Underbaking

Q4: Can I add nuts?

Absolutely:

• Walnuts
• Pecans
• Almonds

Q5: How long does it last?

• Room temp: 2 days
• Fridge: 4–5 days (keep sealed)

Q6: Can I freeze it?

Yes:

• Wrap tightly
• Freeze up to 2 months

Q7: Can I make muffins instead?

Yes:

• Bake at same temp
• Time: 18–25 minutes.