Coconut Pineapple Loaf Cake

View Instructions

Makes:

one 9-x-5-inch (2 L) loaf, 12 to 16 slices

Prep Time:

15 minutes

Cook Time:

70 minutes

Category:

Cake

Introduction

About this Recipe

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This deliciously moist and fruity loaf cake looks and tastes like sunshine, thanks to the pineapple, orange and coconut, and includes tested substitutions for both gluten-free and vegan variations.

Ingredients

1 cup (200 g) granulated sugar
⅔ cup (160 mL) plain yogurt
6 Tbsp (90 ml) vegetable oil
3 large eggs, at room temperature
2 tsp finely grated orange zest
1 tsp vanilla extract
1⅔ cups (250 g) all-purpose flour

2 tsp baking powder
¼ tsp ground cinnamon
¼ tsp salt
1 cup (250 mL) finely diced fresh pineapple
OR a 14-oz (398 mL) tin crushed pineapple, well-drained
½ cup (75 g) golden or Thompson raisins
⅓ cup (35 g) sweetened shredded coconut

Step by Step Instructions

Step 1

Preheat the oven to 350°F and grease a 9-x-5-inch (2 L) loaf pan, lining it with parchment paper if you wish.

Step 2

Whisk the sugar, yogurt, oil, eggs, orange zest and vanilla together.

Step 3

Sift the flour, baking powder, cinnamon and salt over the batter and stir to combine. Stir in the pineapple, raisins and coconut. Scrape the batter into the prepared pan.

Step 4

Bake for 60 to 70 minutes, until a tester inserted in the centre of the cake comes out clean. Cool the cake for 30 minutes, and then tap the cake out of the pan to cool completely on a cooling rack.

For a GLUTEN-FREE version:

Use your preferred gluten-free 1:1 baking blend. I tested using Bob’s Red Mill 1:1 Baking Blend
Use certified gluten-free baking powder and coconut
Method and bake time remain the same

For a VEGAN version:

Use organic cane sugar
Use coconut yogurt or other non-dairy yogurt
Replace the eggs with 9 Tbsp/135 mL of aquafaba (liquid from a tin of chickpeas), OR
- 3 “flax eggs” (total 6 Tbsp/42g of ground flaxseed + 9 Tbsp/135 mL warm water, soaked for 5 minutes)
Method and bake time remain the same