coconut pineapple loaf cake

This cake is a loaf. This loaf is a cake. This loaf of a cake smells like a beach vacation baking in your oven.

It wouldn’t be a terrible idea to throw a little rum into the batter. Or would it? I’m not sure. I’ll try that next time around and I’ll let you know. Maybe just sip a glass of rum as you stir the batter and fantasize about steel drums, hammocks and ocean breezes.

Beach vacation, I want you.

Brooklyn, please try to be more beach vacation-like.

 

Coconut Pineapple Loaf Cake
Recipe adapted from Martha Stewart
Serves 10
Printable recipe

Ingredients:

  • 1 1/2 cups sweetened shredded coconut
  • 1 cup vegan refined sugar
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup vegan vanilla yogurt
  • 1 cup vegan sour cream
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 20 ounce can pineapple, drained very well (if you use sliced pineapple, cut the slices into 1/2″ pieces)
  • 2 teaspoons distilled white vinegar

Preheat your oven to 350 degrees Fahrenheit.
Spread the coconut onto a baking pan

and bake for 6 minutes, stirring once. Keep a close eye on it. As soon as it browns, remove it from the oven.


In a large bowl, mix together the Earth Balance and sugar with a hand mixer. Add in the yogurt and sour cream.

In a separate bowl, whisk together the flour, baking soda and sea salt.

Add the wet ingredients to the dry ingredients and mix until fully combined.


Stir in the pineapple and 1 cup of the shredded coconut.


Stir in the distilled white vinegar.

Spread the batter into a loaf pan.


Sprinkle the remaining 1/2 cup of coconut on top.


Bake for 60-70 minutes total, removing the cake at the 30 minute point and covering the loaf pan with aluminum foil. Don’t skip this step, it will keep the coconut from burning to a crisp.

The cake is done when a toothpick can be inserted and removed cleanly.


Allow the cake to cool before slicing.

Wrap up a few slices, toss them in your bag and invite me to go to the beach with you. Please?

18 thoughts on “coconut pineapple loaf cake

  1. Oh that looks so good! I wish I was on a beach with some rum and this cake too. I definitely think it would be a good idea to add rum next time, but I also think adding alcohol to anything makes it better :)

    • Hi Raymond,
      It should be moist, but not mushy. It shouldn’t fall apart or sink when you slice it. It firms up as it cools, though, so it might just be that it hadn’t cooled enough yet?

  2. are you sure….no eggs to hold it together?! well its in the oven and I sincerely hope its going to hold together with no eggs in it :D batter is delicsious! and smells and looks great…just leaving the coconut off the top until the last 10 mins.

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