why make this recipe
Pineapple Coconut Loaf is a delightful treat that brings a taste of the tropics to your kitchen. This loaf is perfect for breakfast, a snack, or dessert. The combination of sweet pineapple and rich coconut creates a moist and flavorful bread that everyone will love. Plus, it’s easy to make and uses simple ingredients you might already have at home.
how to make Pineapple Coconut Loaf
Ingredients:
- 1 stick butter (softened)
- 1 cup sugar
- 3 eggs
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 20-ounce can crushed pineapple (drained, save 1/4 cup of the juice)
- 1 cup shredded or flaked coconut
- 2/3 cup powdered sugar
- 3 tablespoons pineapple juice
- 1 teaspoon vanilla extract (optional)
Directions:
- Beat together the softened butter, sugar, eggs, and almond extract until smooth using a mixer.
- In a separate bowl, whisk together the flour and baking powder. Gradually add this dry mixture to the butter mixture along with the milk and the drained pineapple.
- Gently fold in the shredded coconut.
- Spray a 9 x 5 loaf pan with cooking spray.
- Pour the batter into the prepared loaf pan and bake in a preheated oven at 350 degrees Fahrenheit for 60 to 65 minutes, or until the center tests done.
- Once baked, let the loaf cool in the pan for about 10 minutes before removing it.
- To make the glaze, mix the powdered sugar with the reserved pineapple juice, and drizzle it over the cooled loaf. Enjoy!
how to serve Pineapple Coconut Loaf
Pineapple Coconut Loaf is delicious on its own, but you can also serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra special treat. It pairs perfectly with a hot cup of coffee or tea.
how to store Pineapple Coconut Loaf
To store Pineapple Coconut Loaf, wrap it tightly in plastic wrap or store it in an airtight container. Keep it at room temperature for up to 3 days or refrigerate it for up to a week. You can also freeze it for longer storage. Just wrap it well, and it will last for up to 3 months in the freezer.
tips to make Pineapple Coconut Loaf
- Ensure your butter is softened properly for a smooth batter.
- Don’t skip draining the pineapple; excess moisture can affect the loaf’s texture.
- You can adjust the sweetness by adding less sugar if desired.
- For an extra coconut flavor, use toasted coconut on top as a garnish.
variation
You can add nuts, like chopped walnuts or pecans, for some crunch. If you like a bit of spice, consider adding cinnamon or nutmeg to the batter.
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can use fresh pineapple. Just make sure to chop it finely and drain the excess juice.
Can I substitute the almond extract?
Absolutely! You can use vanilla extract instead if you prefer.
How do I know when the loaf is done baking?
You can test the loaf by inserting a toothpick into the center; if it comes out clean, the loaf is ready.
Enjoy making your Pineapple Coconut Loaf, and share it with friends and family!
Pineapple Coconut Loaf
Ingredients
For the loaf
- 1 stick butter (softened) Ensure the butter is softened properly for smooth batter.
- 1 cup sugar You can adjust the sweetness by adding less sugar.
- 3 pieces eggs
- 1 teaspoon almond extract Can be substituted with vanilla extract if desired.
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 cup milk
- 1 20-ounce can crushed pineapple (drained, save 1/4 cup of the juice) Drain the pineapple to avoid excess moisture.
- 1 cup shredded or flaked coconut For extra coconut flavor, use toasted coconut on top as a garnish.
For the glaze
- 2/3 cup powdered sugar
- 3 tablespoons pineapple juice Use the reserved juice from the canned pineapple.
- 1 teaspoon vanilla extract (optional)
Instructions
Preparation
- Preheat your oven to 350 degrees Fahrenheit.
- Beat together the softened butter, sugar, eggs, and almond extract until smooth using a mixer.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually add the dry mixture to the butter mixture along with the milk and the drained pineapple.
- Gently fold in the shredded coconut.
Baking
- Spray a 9 x 5 loaf pan with cooking spray.
- Pour the batter into the prepared loaf pan.
- Bake in the preheated oven for 60 to 65 minutes, or until the center tests done.
- Once baked, let the loaf cool in the pan for about 10 minutes before removing it.
Glazing
- Mix the powdered sugar with the reserved pineapple juice.
- Drizzle the glaze over the cooled loaf.