One of my favorite flavor combinations is coconut and pineapple! Who doesn’t love a Pina Colada! This Coconut Pineapple Loaf Cake is moist and delicious and will make you want another slice!
Did you know coconut was healthy? It’s rich in fiber and MCTs, it may offer a number of benefits, including improved heart health, weight loss, and digestion. Yet, it’s high in calories and saturated fat, so you should eat it in moderation. Overall, unsweetened coconut meat makes a great addition to a balanced diet.
Don’t miss another recipe made with coconut!
These Coconut Lime Sugar Cookies are made with cream cheese so they are extra soft and flavorful. One bite of these cookies and you are hooked!
Don’t miss my bloggy friend Conservamom’s Coconut Protein balls! Protein balls are a fantastic on the go snack for all ages. Check out how easy it is to make these delicious Almond Coconut Protein Balls.
Ingredients to make Coconut Pineapple Loaf:
- 1 1/2 cups Shredded Coconut
- 1/2 cup Butter
- 1 cup White Sugar
- 3 Eggs
- 1 1/2 cup All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup sour cream
- 20 oz can Chopped Pineapple
Directions to make Coconut Pineapple Loaf Cake:
Print the Recipe!
Coconut Pineapple Loaf Cake
This loaf cake is moist and delicious. It's the perfect fruity taste for spring and summer get-togethers.
Ingredients
- 1 1/2 cups Shredded Coconut
- 1/2 cup Butter
- 1 cup White Sugar
- 3 Eggs
- 1 1/2 cup All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup sour cream
- 20 oz can Chopped Pineapple
Instructions
Preheat oven to 325F.
Grease and line a loaf pan. Set aside.
Spread the shredded coconut on a baking sheet and bake for 5-10 minutes, stirring every two minutes, until golden.
Allow the coconut to cool as you prepare the rest of the recipe.
Using an electric mixer, beat the butter and white sugar for 2 minutes, until light and fluffy.
Add the eggs, one at a time.
In a separate bowl, whisk together the flour, baking soda and salt.
Add half of the dry mixture to the butter mixture, combine fully, then add the sour cream, combine fully, then blend in the remainder of the dry ingredients.
Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined.
Fold the batter into the prepared loaf pan and top with remaining toasted coconut.
Bake for 1 hour, or until an inserted toothpick comes out clean.
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