Description
This delicious Pineapple Coconut Loaf Cake is perfect for any occasion, bringing tropical flavors to your table!
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple, drained
- ½ cup shredded coconut, unsweetened
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 5 minutes.
- Incorporate the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract and mix until well combined.
- Gradually add the dry mixture into the butter-sugar-egg mixture, alternating with the crushed pineapple.
- Gently fold in the shredded coconut with a spatula.
- Transfer the batter into a greased and floured 9×5-inch loaf pan.
- Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before removing it to a wire rack to cool completely.
- Slice and enjoy!
Notes
- For an extra tropical flavor, consider adding a splash of coconut milk to the batter.
- Store any leftovers in an airtight container for up to 3 days at room temperature.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice