Hawaiian Pineapple-Coconut Loaf

Hawaiian Pineapple-Coconut Loaf  – The island flavors in this Hawaiian pineapple-coconut loaf cake will take you away.  I love the combination of sweet pineapple, toasted coconut and macadamia nuts.  It’s so very tasty served with tea or coffee any time of day.

I think loaf cakes are perfect for smaller gatherings when you don’t want tons of leftovers, too.  You can serve this on it’s own or with a scoop of vanilla ice cream or whipped cream.  It’s moist and delicious.

Ingredients you’ll need:
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

Directions:
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.  Next, 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. Yield: 12 pieces

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Hawaiian Pineapple-Coconut Loaf

Servings 12

Author Melissa Sperka

Ingredients

• 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

Instructions

1. 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.
2. Increase the oven to broil and continue to toast the coconut stirring periodically until browned. Set aside to cool.
3. Place the pineapple into a fine mesh colander and drain, squeezing out any excess liquid.
4. In a medium bowl, sift together the all-purpose flour, sugar, baking powder and salt.
5. In a separate bowl, whisk together the melted butter, 3 large eggs, Greek yogurt, vanilla and rum extracts.
6. By hand, stir the wet ingredients into the dry until fully moistened. The batter will be stiff.
7. Add the toasted coconut, macadamia nuts and crushed pineapple. Mix until combined.
8. 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.
9. 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.
10. Cool in the loaf pan for 1 hour, then remove to a cooling rack to cool completely.