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by Monika

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Pineapple Coconut Bread aka Pina Colada Cake

Pineapple Coconut Bread  screams of Coastal flavours in my cake. It is like eating your Pina Colada and with a style. I would have loved to add some rum to it. See it transform to next level but I was baking for the kids but if you aren’t, you MUST add some rum. Rum or not it is a winner recipe for sure.

At home we all love quick simple frosting less cakes. The good old cakes like my husband likes to call them. This Pineapple Coconut Bread or Pineapple Coconut loaf or Pineapple Coconut cake as might choose to call it is one such cake which is made on a regular basis.

The flavours of Coconut and Pineapple together remind of me Hawaii, the beaches. Those lovely flowery dresses and girls with one flower in the ear. Yes yes, we do like to go on pre conceived notions once in a while. *insert eye roll*

Pineapple Coconut Bread

It also reminds me of the lovely drink Pina Coloda. Honestly eating a bite of the cake is just like taking a sip of the fantastic costal drink albeit the virgin version. But I think adding rum to this would work so well, specially coconut rum like Cabo or a coconut liequer like Malibu. I was baking for a bunch of kids at home and hence couldn’t add any. But if you are baking for yourself, I urge you to add some. No I instruct you to add some. I think about 1/4 cup of white or coconut rum would be good enough. Of course you can always add more, when it comes to alcohol there really never is more. And before you guys thing os me as a drunkand, don’t add more than half a 1/2 cup too πŸ˜›

Pineapple Bread

Sharing the fantastic and ready in 20 minutes recipe for the same and yes it has eggs. And before you ask me you can replace eggs with water and flax seeds mixture in this recipe. Read this post to know all about Egg substitutes in baking and more. Though honestly I don’t think eggs can be replaced in a egg curry (yes I do get that question very often)

Pineapple Coconut Cake

Pineapple Coconut Bread - Coastal flavours in my cake

Pineapple Coconut Bread screams of Coastal flavours in my cake. It is like eating your Pina Colada and with a style. You can add some rum to it if you care.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Course Dessert
Cuisine global vegetarian
Servings 1 loaf

Ingredients
  

  • 1.5 cups desiccated coconut
  • 1/2 cup unsalted butter
  • 1.5 cups all purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup coconut milk (if you don't have, normal milk will do too)
  • 1 cup canned pineapple
  • 1/4 cup white rum (optional but recommended)

Instructions
 

  • Preheat oven to 180C.
  • Grease and line a 9-by-5-inch loaf pan and set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
  • Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and coconut milk in two, beginning and ending with flour mixture.
  • Using a rubber spatula, fold pineapple and desiscated coconut into batter. Pour into prepared pan, and smooth top.
  • Bake until a toothpick inserted in center comes out clean about 25-30 minutes . Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Tried this recipe?Let us know how it was!

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Baking// Cakes// Cooking With Fruits// Desserts// International Desserts// Kid-Friendly3 Comments

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Comments

  1. vrinda singh says

    December 6, 2018 at 6:35 am

    Hi, can we use fresh shredded coconut instead of desiccated coconut?
    And, how will dark rum taste instead of white? πŸ˜›

    Reply
    • monika says

      January 28, 2019 at 5:31 am

      Fresh coconut works but has a little more moisture so you might have to balance that out.Well dark rum never hurt anyone, so why not πŸ˜›

      Reply
  2. Praneta Kansal says

    June 5, 2019 at 12:42 pm

    Hello. To add the rum, do I need to reduce the other liquid/milk?

    Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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