The island flavors in this Hawaiian Pineapple Coconut Loaf cake will take you away. Inspired by my love of warm weather and ocean breeze it’s filled with pineapple and coconut. The flavors combined make it a spectacular choice to enjoy alongside a cup of Joe or hot tea. The glorious combination of sweet pineapple, toasted coconut and macadamia nuts combine into a triple threat. Enjoy a slice with tea or coffee any time of day.
Easy Hawaiian Pineapple Coconut Loaf Recipe
I think loaf cakes are perfect for smaller gatherings when you don’t want a ton of leftovers. In general, they’re quite simple to make from scratch and often the ingredients are things you may already have on hand. Recipes you can find in the MSSK recipe index include Almond Blueberry Yogurt Bread and Harvest Apple Bread that both fall in this same category of easy baking. This pineapple coconut variation freezes just as well as any other cake, and you could also freeze it in individual slices when you’d like a fresh piece to enjoy.
How to Make the Best Hawaiian Pineapple Coconut Loaf Recipe
This island inspired loaf cake can be served on it’s own or with a scoop of vanilla ice cream. It’s also quite delicious with a dollop or to, of fresh whipped cream. The crushed pineapple lends a tender crumb and moist deliciousness to the batter that makes it so delicious. sweet bread heaven.
- Ingredients you’ll need to make homemade Hawaiian Pineapple Coconut Loaf: All purpose flour, baking powder, salt, granulated sugar, sweetened flaked coconut, crushed pineapple, butter, vanilla extract, rum extract, large eggs, plain Greek yogurt and toasted macadamia nuts.
- Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, a whisk to sift together the dry ingredients, a large silicone spatula, measuring cups and spoons, a sheet pan to toast the nuts, a large 9-10 inch loaf pan OR two 8 x 4 inch loaf pans.
- This recipe makes a large loaf. You can divide the batter and bake it in two smaller loaf pans. When doing so, the baking time may need to be decreased. Always test the center for doneness with a cake tester or toothpick looking for moist crumbs.
- Store leftover Hawaiian Pineapple Coconut Loaf Cake chilled in the refrigerator or at room temperature for up to 4 days.
- You can freeze this loaf cake for up to 2 months.
More Southern Style Loaf Cake Recipes to Make
Loaf cakes are ideal when you need a quick brunch or a smaller dessert to serve. While this cake is quite delicious on it’s own, it’s also delicious served with vanilla ice cream and a drizzle of warm caramel. Other loaf cake recipes you may also like to try:
- Citrus Drizzle Loaf Cake is simple to make and the glaze packs a punch of citrus.
- Cream Cheese Frosted Carrot Cake Loaf Cake hits all of the same flavor points of a homemade carrot cake.
- Lemon Burst Buttermilk Cake is a fan favorite year after year.
- Chocolate Sour Cream Pound Cake is moist and tender.
- Cinnamon Roll Bread is topped with a decadent vanilla cream glaze.
- Peach Cobbler Loaf Cake from i heart eating.
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Helpful Kitchen Items:
Hawaiian Pineapple-Coconut Loaf
- 1 1/2 cup sweetened flaked coconut divided
- 1/2 cup macadamia nuts roughly chopped
- 1 20 oz can crushed pineapple well drained
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter melted and cooled
- 3 large eggs beaten
- 1 cup plain Greek yogurt
- 1 tsp pure vanilla extract
- 1 tsp pure rum extract
- Preheat the oven to 350°F. Spread 1 cup flaked coconut and 1/2 cup macadamia nuts on a baking pan. Roast for 7-8 minutes, then remove the nuts.
- Increase the oven to broil and continue to toast the coconut stirring periodically until browned. Set aside to cool.
- Place the pineapple into a fine mesh colander and drain, squeezing out any excess liquid.
- In a medium bowl, sift together the all-purpose flour, sugar, baking powder and salt.
- In a separate bowl, whisk together the melted butter, 3 large eggs, Greek yogurt, vanilla and rum extracts.
- By hand, stir the wet ingredients into the dry until fully moistened. The batter will be stiff.
- Add the toasted coconut, macadamia nuts and crushed pineapple. Mix until combined.
- Spritz a 9 x 5 x 4 inch loaf pan with baking spray. Spread the batter evenly into the loaf pan. Sprinkle the remaining 1/2 cup coconut on top.
- Bake for 40 minutes, then check the top for over-browning. Lay a piece of aluminum foil on top and continue baking for another 10 minutes or until a tester inserted into the center comes back clean.
- Cool in the loaf pan for 1 hour, then remove to a cooling rack to cool completely.