This delightful loaf cake combines the sweet, tangy notes of fresh pineapple with the rich, creamy flavor of coconut, creating a moist and flavorful treat that will transport your taste buds straight to the tropics.
Ingredients
Scale:
2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup granulated sugar
½ cup shredded coconut (unsweetened for a more authentic flavor)
½ cup unsalted butter, softened
2 large eggs
1 cup coconut milk (for a rich texture)
1 teaspoon vanilla extract
1 cup crushed pineapple, drained (fresh or canned)
¼ cup toasted coconut flakes for garnish (optional)
Powdered sugar for dusting (optional)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and granulated sugar. Stir in the shredded coconut.
In a large mixing bowl, cream the softened butter until light and fluffy, about 2-3 minutes. Gradually add the sugar mixture, continuing to beat until well combined.
Add the eggs one at a time, mixing well after each addition.
Mix in the coconut milk and vanilla extract until fully combined.
Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
Fold in the crushed pineapple until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
Allow the loaf to cool in the pan for about 10 minutes, then carefully transfer it to a wire rack to cool completely.
