Craving a tropical treat that’s as easy to make as it is delicious? Look no further than this Pineapple Coconut Loaf Cake recipe. Bursting with the flavors of pineapple and coconut, this moist and flavorful cake is a true crowd-pleaser. The sweet aroma of coconut wafting through your kitchen as it bakes will have you counting down the minutes until it’s ready to be devoured.
Ingredients
In this section, we’ll outline the essential ingredients needed to create a delightful Pineapple Coconut Loaf Cake. Let’s gather our main ingredients and prepare a luscious Pineapple Coconut Glaze to enhance the tropical flavors.
Main Ingredients
- 1 can (20 oz) crushed pineapple, drained (save 1/3 cup of juice)
- 1 cup all-purpose flour
- 1/2 cup sweetened shredded coconut
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1/3 cup reserved pineapple juice from the drained pineapple
- 1/3 cup sugar
Equipment Needed
For making the delightful Pineapple Coconut Loaf Cake, you will need the following equipment:
- 9-inch loaf tin
- Large skillet
- Medium bowl
- Stand mixer
- Measuring cups and spoons
- Mixing bowls
- Whisk
- Spatula
- Wire rack
- Oven
With these essential pieces of equipment, you’ll be all set to create a tropical-flavored treat that everyone will love.
Preparation Steps
Prepping Pineapple and Coconut
To begin the preparation, drain the pineapple well to ensure excess juice is removed. Next, chop the walnuts and shred the sweetened coconut to be ready for incorporation into the batter.
Preparing the Loaf Pan
Before mixing the ingredients, butter and flour a 9.5-inch loaf pan to prevent the cake from sticking. Make sure to line the pan with parchment paper, leaving overhang on the sides for easy removal after baking. This step ensures a perfect pineapple coconut loaf cake with a beautifully intact shape.
Baking Instructions
Mixing the Batter
To begin mixing the batter for the Pineapple Coconut Loaf Cake, preheat your oven to 350°F. Grease and flour a 9-inch loaf pan, or use 4 mini loaf pans for individual servings. Spread an even layer of coconut on a baking sheet and bake for 6-8 minutes, tossing occasionally to evenly toast the coconut.
In a mixing bowl, beat the butter and sugar together until light and fluffy, approximately 3 minutes. Add the eggs one at a time, mixing well after each addition. Incorporate the sour cream, baking powder, and salt until just combined. Gradually add the flour to the mixture, stirring until fully incorporated.
Fold in the crushed pineapple and 1 cup of the toasted coconut into the batter. Pour the batter into the prepared loaf pans, and sprinkle the remaining toasted coconut on top. Bake the large loaf pan for 65-70 minutes, or until a toothpick inserted comes out clean. Mini loaf pans will require approximately 40 minutes to bake. Allow the cake to rest for 15 minutes before removing from the pan and cooling on a wire rack.
Baking the Loaf
Once the batter is mixed and in the loaf pan, place it in the preheated oven. Bake the large loaf for 65-70 minutes, while mini loaves bake for around 40 minutes. Check for doneness by inserting a toothpick into the center of the cake – it should come out clean when the cake is ready.
After baking, let the cake cool in the pan for 15 minutes to set. Then, remove it from the pan and transfer it to a wire rack to cool completely. Once cooled, the Pineapple Coconut Loaf Cake is ready to be sliced and enjoyed, offering a tropical and flavorful treat for any occasion.
Glazing the Loaf
Preparing the Glaze
To create the delicious glaze for the pineapple coconut loaf cake, I combine the reserved pineapple juice from the drained pineapple with sugar in a small bowl. The mixture contains equal parts of the pineapple juice and white sugar, and I ensure the sugar has dissolved completely.
Applying the Glaze
After allowing the freshly baked pineapple coconut loaf cake to cool in the pan for ten minutes, I brush the outside of the cake with the pineapple syrup glaze. A light coating of the sweet glaze is all that is needed to enhance the pineapple flavor. Following that, I prepare a simple coconut glaze by combining confectioners sugar, milk, a pinch of salt, and flavoring. This coconut glaze is then spread over the cake, and for a final touch, I sprinkle the top with a portion of the reserved toasted coconut, ensuring it sticks well.
Serving Suggestions
To elevate the experience of enjoying this delightful Pineapple Coconut Loaf Cake, consider these serving suggestions:
- Fresh Pineapple Wedges: Serve slices of fresh pineapple alongside the cake to enhance the tropical flavors and provide a juicy and refreshing contrast.
- Coconut Whipped Cream: Top individual slices of the cake with a dollop of coconut whipped cream for added richness and a creamy texture that complements the coconut and pineapple flavors.
- Toasted Coconut Flakes: Sprinkle extra toasted coconut flakes on top of each slice for added crunch, nuttiness, and visual appeal.
- Vanilla Ice Cream: Serve the cake warm with a scoop of vanilla ice cream for a classic dessert combination that balances the sweetness of the cake with the cool creaminess of the ice cream.
- Pineapple Sorbet: For a lighter and fruitier option, pair the cake with a scoop of pineapple sorbet to refresh your palate and enhance the tropical experience.
- Garnish with Mint Leaves: Add a touch of freshness and color by garnishing the serving plate with a few fresh mint leaves for a beautiful presentation.
By following these serving suggestions, you can create a memorable and delightful dining experience with this Pineapple Coconut Loaf Cake, perfect for enjoying on a warm summer day or as a sweet treat any time of the year.
Storage Tips
As a seasoned baker, I know the importance of storing baked goods properly to maintain their freshness and flavor. When it comes to the Pineapple Coconut Loaf Cake, following these storage tips will help you enjoy the delicious flavors for longer:
- Cool Completely: Before storing the cake, make sure it has cooled down completely. Placing a warm cake in storage can create excess moisture, leading to sogginess.
- Wrap Well: To protect the loaf cake from drying out, wrap it tightly in plastic wrap or aluminum foil. Ensure that the wrapping covers the entire cake to prevent air exposure.
- Refrigeration: While this cake can be stored at room temperature for a day or two, I recommend refrigerating it for longer shelf life. Place the wrapped cake in an airtight container or resealable bag before refrigerating.
- Freezing Option: If you want to keep the Pineapple Coconut Loaf Cake for an extended period, freezing is a great option. Wrap the cooled cake tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container or bag.
- Thawing: When you’re ready to enjoy the cake, allow it to thaw in the refrigerator overnight. Bringing it to room temperature before serving will help restore its original texture.
By following these storage tips, you can savor the tropical flavors of the Pineapple Coconut Loaf Cake for an extended period, ensuring that every slice remains moist and delicious.
Conclusion
I’ve shared a tantalizing Pineapple Coconut Loaf Cake recipe that embodies the flavors of the tropics in every bite. From the moist texture to the exotic aroma, this cake is a true delight for any occasion. With a simple preparation process and detailed baking instructions, you can easily recreate this tropical masterpiece in your own kitchen. The Pineapple Coconut Glaze adds a burst of flavor that elevates the cake to a whole new level of deliciousness. By following the storage tips provided, you can ensure that each slice remains as fresh and flavorful as the day it was baked. Treat yourself and your loved ones to this delectable Pineapple Coconut Loaf Cake for a taste of paradise right at home.