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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.
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Dessert
Cuisine global vegetarian
Servings 1 loaf


  • 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)


  • 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!