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Coconut-Pineapple Loaf Cake

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Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.

Source: Everyday Food, June 2008
Total Time Prep Servings

Ingredients

Directions

Cook's Notes

To store, keep at room temperature, wrapped in plastic, up to 2 days.

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Reviews

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How would you rate this recipe?
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  • Usernamelubgma
    16 APR, 2017
    I am not good at cooking, but when I baked this one, it was loved by every one. I feel happy.
    Reply
  • MS112615734
    10 JAN, 2016
    I made two cakes for after church informal meet and greet. Adults and children all loved the cake, and its reputation quickly spread so some said, "Is this the famous cake?" Used fresh pineapple, one whole one, just short of the recipe...about 16 oz each. Coconut worked great. Cooked one at 195 internal temp, the second at just over 200 deg F, which firmed it up a little better, at about 70 minutes in 345 deg oven. Bought bigger Wilton pan (8 cup) this time. Success and delicious!
    Reply
  • Imane B
    11 JUN, 2015
    Veeeeery delicious!!! Thank you
    Reply
  • lindsaypage
    28 APR, 2014
    I love this recipe! I wanted to try to make it as muffins - do you think that would work?
    Reply
  • Beebsley
    22 FEB, 2014
    This recipe is just wrong. I made it, and the batter is delicious, and the cake was even kind of delicious, but it never cooked all the way through, even after it was just shy of burnt on the outside. Too bad. This is the second MS recipe I've used in the last 6 months or so that had some kind of error in it. I'm surprised. Her recipes used to always be perfect.
    Reply
  • karenpersano
    25 JAN, 2014
    Sumply delicious!! I drained the pineapple very carefuly. It's tasty, tender and moist.
    Reply
  • Leslie Hargrove
    10 NOV, 2012
    I tried this bread this morning. I didn't have a large can of pineapple, so I used an 8 oz can with the juice. It was wonderful!!! I will definitely have this one again! I also put coarse ground sugar on top. Yummy!
    Reply
  • chefamanda578
    28 SEP, 2011
    I love this recipe! I think everyone that's having problems with it being "under done" are either not draining their pineapple right, or just not baking it long enough. This is a dense, moist pound cake. I put my pineapple in a strainer over a bowl and put a can or weight on it to help press all the juice out. I also double or even triple the recipe, nix the coconut on top, bake it in round pans and layer it with passionfruit curd. It's to die for.
    Reply
  • kate33139
    29 JUN, 2011
    This cake is delicious, moist and tender.I wondered about the whole 20oz can of pineapple,but added it,and it bakes in fine.Press out remaining juice wth paper towels after draining(did this the 2nd time I baked it)I used the whole 7oz bag of coconut-there is alot, so I put a layer on the bottom of the pan,after buttering and flouring. The batter fills the pan to the top, does not overflow when baking. Rich and fresh tasting,everyone loved it.:)
    Reply
  • Farzana786
    29 DEC, 2010
    OMG I cant believe this cake turned out perfect. I was afraid it might turn out watery or underbaked because of what others had commented on so what I did was squeeze the crap out of the pineaple chunks making sure all juices have been removed. I also cut the pineapple into two and three because I found the chunks were just too big. I also halved the sugar to 1/2 cup. PERFECT. Never had this kinda cake before. Will be making it next time I have visitors.
    Reply

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