This “Tropical Pineapple Coconut Loaf Cake” is a delightful escape to a sun-drenched paradise, baked right in your kitchen. As seen in the inviting image, this golden-baked loaf cake boasts a tender, moist crumb generously studded with juicy chunks of pineapple. A luscious white glaze, resembling a thin, sweet icing, is generously drizzled over the top, cascading down the sides and hinting at the sweet indulgence within. The slice removed from the loaf prominently displays the cake’s beautiful texture and the vibrant yellow of the pineapple pieces, promising a burst of tropical flavor with every bite. This recipe aims to capture the essence of a tropical treat, combining the bright, tangy sweetness of pineapple with the subtle, comforting aroma of coconut, all within the comforting structure of a classic quick bread. It’s an ideal cake for breakfast, brunch, an afternoon tea, or a light dessert, offering a taste of the tropics any time of year. The cake is designed to be incredibly moist and flavorful, relying on both the pineapple and a hint of coconut to achieve its unique profile. The simple, yet elegant, glaze adds just the right touch of sweetness without being overly rich, making it perfectly balanced. The subtle golden hue of the cake’s crust speaks to its perfect bake, suggesting a delightful tenderness.
The golden-baked loaf cake is shown with visible chunks of pineapple within the cake. A white glaze is drizzled over the top of the cake, running down the sides. A slice cut from the loaf reveals the interior and more pineapple pieces.
Ingredients:
- For the Pineapple Coconut Loaf Cake:
- 1 ½ cups (180g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (113g) unsalted butter, softened at room temperature
- 1 cup (200g) granulated sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120ml) full-fat coconut milk (canned, not refrigerated beverage type)
- 1 teaspoon coconut extract (optional, for intensified coconut flavor)
- 1 cup (about 170g) crushed pineapple, well-drained (from a 20-ounce can, reserving juice for glaze if desired)
- ½ cup (45g) shredded unsweetened coconut (optional, for texture and flavor)
- For the Pineapple Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar), sifted
- 3-4 tablespoons reserved pineapple juice (from the drained crushed pineapple) OR milk/coconut milk
- ½ teaspoon coconut extract (optional, for glaze)
- Equipment:
- 9×5 inch (23×13 cm) loaf pan
- Parchment paper (recommended for easy removal)
- Large mixing bowl
- Medium mixing bowl
- Whisk
- Electric mixer (stand or hand-held, optional but helpful)
- Rubber spatula
- Fine-mesh sieve (for draining pineapple)
- Wire cooling rack
Instructions:
Part 1: Prepare the Pineapple Coconut Loaf Cake
- Preheat Oven & Prepare Pan: Preheat your oven to 350∘F (175∘C). Grease and flour a 9×5 inch loaf pan. For easy removal, line the pan with parchment paper, leaving an overhang on the longer sides to create “slings.”
- Drain Pineapple: Place the crushed pineapple in a fine-mesh sieve set over a bowl. Press gently with a spoon or spatula to remove as much liquid as possible. Reserve the drained pineapple juice for the glaze, if desired. This step is crucial to prevent a soggy cake. The image shows distinct pineapple chunks, indicating proper draining.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl (or the bowl of an electric mixer fitted with the paddle attachment), cream together the softened unsalted butter and granulated sugar on medium speed until light, fluffy, and pale, about 3-4 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition until fully incorporated. Stir in the 1 teaspoon vanilla extract.
- Combine Wet Ingredients: In a separate small bowl, combine the full-fat coconut milk and the optional 1 teaspoon coconut extract.
- Alternate Dry and Wet: With the mixer on low speed (or by hand), gradually add the dry ingredients to the wet ingredients in three additions, alternating with the coconut milk mixture in two additions. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, as this can lead to a tough cake. A few small lumps are acceptable.
- Fold in Pineapple and Coconut: Gently fold in the well-drained crushed pineapple and the optional shredded unsweetened coconut using a rubber spatula until just evenly distributed throughout the batter.
- Pour into Pan: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula.
- Bake: Bake for 50-65 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs attached). The image shows a beautiful golden crust.
- Cool Slightly: Once baked, remove the loaf pan from the oven. Let the cake cool in the pan for 10-15 minutes on a wire rack. This allows it to firm up slightly before removal.
Part 2: Prepare the Pineapple Glaze
- Combine Ingredients: While the cake is cooling, prepare the glaze. In a small bowl, whisk together the 1 ½ cups sifted powdered sugar, 3-4 tablespoons of the reserved pineapple juice (or milk/coconut milk), and the optional ½ teaspoon coconut extract until completely smooth.
- Adjust Consistency: The glaze should be thick enough to coat the back of a spoon but still pourable and glossy. If it’s too thick, add more liquid (pineapple juice, milk, or coconut milk), a teaspoon at a time, until the desired consistency is reached. If it’s too thin, add a little more sifted powdered sugar.
Part 3: Glaze the Loaf Cake
- Remove from Pan: After the initial cooling period, carefully lift the loaf cake out of the pan using the parchment paper overhang. Transfer it to a wire cooling rack placed over a baking sheet (to catch any drips of glaze).
- Glaze While Warm (Optional but Recommended): While the cake is still warm (but not hot from the oven), slowly and evenly pour the pineapple glaze over the top of the loaf cake. Allow the glaze to drip down the sides. Glazing while warm allows some of the glaze to be absorbed into the cake, enhancing its moisture and flavor.
- Set the Glaze: Let the glazed loaf cake sit at room temperature for at least 30 minutes to allow the glaze to set.
Part 4: Serve and Store
- Slice and Serve: Once the glaze has set, slice the loaf cake with a serrated knife into thick slices, revealing the delightful pineapple chunks within. Serve and enjoy.
- Storage: Store leftover “Tropical Pineapple Coconut Loaf Cake” in an airtight container at room temperature for up to 3-4 days. For longer storage, you can wrap it tightly in plastic wrap and then foil and freeze for up to 1 month. Thaw at room temperature before serving.
Tips for Success:
- Drain Pineapple Thoroughly: This is the most crucial step for a cake that isn’t soggy. Excess moisture from the pineapple will weigh down the cake and prevent it from baking properly.
- Room Temperature Ingredients: Ensure your butter, eggs, and coconut milk are at room temperature. This helps them combine smoothly into a cohesive batter, leading to a more tender and evenly baked cake.
- Don’t Overmix: Mix the batter only until the dry ingredients are just incorporated. Overmixing develops gluten, which can result in a tough, dense cake.
- Coconut Milk Type: Use full-fat canned coconut milk, not the thinner refrigerated beverage type, for the best flavor and richness.
- Coconut Extract: While optional, coconut extract significantly enhances the tropical flavor profile.
- Parchment Paper Slings: Using parchment paper with overhangs is a simple trick that makes removing the delicate loaf cake from the pan incredibly easy and mess-free.
- Adjust Glaze Consistency: The consistency of the glaze is a matter of preference. If you like a thinner, more absorbed glaze, add a little more liquid. For a thicker, more opaque glaze, use less liquid or slightly more powdered sugar.
Enjoy this moist, flavorful, and beautifully glazed “Tropical Pineapple Coconut Loaf Cake!”