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Coconut-Pineapple Loaf Cake

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.

  • Prep:
  • Total Time:
  • Servings: 10
Coconut-Pineapple Loaf Cake

Source: Everyday Food, June 2008


  • 1 1/2 cups sweetened shredded coconut
  • 1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
  • 1 1/2 cups all-purpose flour, (spooned and leveled), plus more for pan
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (20 ounces) pineapple chunks in juice, drained well


  1. Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

  2. 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 sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).

  3. Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

Cook's Note

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

Reviews (27)

  • lindsaypage 28 Apr, 2014

    I love this recipe! I wanted to try to make it as muffins - do you think that would work?

  • 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.

  • karenpersano 25 Jan, 2014

    Sumply delicious!! I drained the pineapple very carefuly. It's tasty, tender and moist.

  • 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!

  • 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.

  • 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.:)

  • 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.

  • melindaleedahl 18 Jun, 2010

    and oil (instead of butter). The taste was amazing!

  • melindaleedahl 18 Jun, 2010

    I used fresh pineapple, kefir (instead of sour cream)

  • LoveBakingCookies 22 Apr, 2010

    I have made this cake twice. The second time I drained the pineapple really well by putting it on paper towels and the cake turned out better than the first one. I had to cover the cake with aluminum foil in the last 25 min of baking so it wouldn't get too brown. Love the cake; It's a keeper!

  • reineman 31 Jan, 2010

    When I baked it in 2 loaves, it took 45 to 50 minutes to bake. I also did not toast the coconut that went on top of the cake. It toasted while it baked. I used nonfat plain yogurt instead of sour cream, and it was just fine.

  • reineman 31 Jan, 2010

    This made enoujgh batter for 2 loaves. I can't imagine putting that amount of batter in 1 loaf pan.

  • jmhnath 15 May, 2009

    everybody absolutely LOVED this cake- my friend went off her no carb diet to eat more of it

  • shiloh78 30 Jan, 2009

    this cake was freakin delicious. i'm sorry i didn't make it sooner!

  • Princess89 7 Oct, 2008

    I made this cake the 2nd time and modified it (it turned out better the 2nd time around) - I substituted the sour cream for low fat vanilla creamy yogurt, I used very well drained crushed pineapple, 3/4 cups of raw sugar and cooked it for 25 minutes longer. The result = same great taste, lower in fat and not as undercooked as the first time.

  • XXtwo 30 Sep, 2008

    The cake is amazing! I received so many compliments and requests for the recipe. One hint: I cut the pineapple chucks in half. It made the cake easier to slice (didn't fall apart). Also, be very careful not to toast the pineapple too long.

  • danpkelly 29 Sep, 2008

    I'm not sure why so many comments about the cake being undercooked. Mine came out perfectly. I'm guessing one thing might be making absolutely sure that you drain the pineapple well. I put mine through a sieve and let it sit there for 10 minutes or so. As somebody else suggested, make sure you use an oven thermometer and instert a knife rather than a toothpick in the middle. Don't be afraid to cook it longer if needed; just make sure you tent the top if the coconut gets too brown.

  • chutney 14 Jul, 2008

    This is a heavy and moist cake. My friend really liked it. I baked mine 1 hr. and 15 minutes. I recommend an oven thermometer. Even though my oven beeps that it's ready, the thermometer shows it's still 25-30 degrees off so I wait until it reaches the right temperature. I think this will the problem for those who say it's undercooked.

  • Laina95 2 Jul, 2008

    I can't wait to make this cake again! My guests raved about it. There was a creaminess to it I can't describe. SOooooo delicious! I may have baked it longer than the recipe said, but I don't remember. It was done perfectly. Had no problems.

  • mommyof2cutiepies 2 Jul, 2008

    I made this loaf, and it was wonderful I used a long slender knife, instead of a toothpick to pierce the loaf, and I found that 10 extra minutes, baked the loaf perfectly! It tastes even better the day after baking!! I will be putting in this in the "keeper" pile!

  • TreeOwl 2 Jul, 2008

    I really would like to try this without sour cream. Hopefully that might help with the moisture problem. Hopefully!

  • teachkids 10 Jun, 2008

    I, too, found that the cake loaf was very underdone, even after letting it bake for an extra 20 minutes. The outside was nicely golden and the toothpick test came out OK. I am so disappointed. When I turned it out onto the cooling rack after the required 15 minutes wait in pan, it sunk in. I let it cool, then took a slice off, to find it very underdone. Was the oven temperature (350 degrees) correct? Please tell us what needs to change for the next time. Thank you.

  • emilypatricia 5 Jun, 2008

    This recipe looked so good I decided to make a double batch on the first try. I'm not sure if that was the mistake, or if it was something else, because the cake came out way underdone even though the toothpick came out clean and the top was very browned. For the double batch I used one can of crushed pineapple, and an equivalent amount of frozen chunks. I accidentally forgot to add the last egg. I think the batter may have been beat too much b/c the instructions say to beat after each egg, and I did this thoroughly 5 times for the double recipe (because I forgot one egg) instead of 3. It still tastes delicious but I think i am going to have to recast it as a bread pudding.

  • erettke 4 Jun, 2008

    I made this once with chunk pineapple and once with crushed pineapple. Both times the middle didn't seem quite cooked and I had to bake the cake for at least 20 minutes more than the recipe called for. The crushed pineapple version was WAY too wet! I'm going to try it in an 8x8 square pan to see if that helps the bakign time issue!

  • amberweishaar 30 May, 2008

    Conversely, I really enjoyed the texturen n n n n n seemed very cake-like. The pineapple was also well distributed, so the slices looked beautiful on the plate. I would recommend a little more coconut on top as I didn't taste the coconut as much as I would have liked. I didn't add the coconut on top until the last 15 minutes so I wouldn't have to mess with covering it.

  • hungrygirl 29 May, 2008

    Made this today

  • tourtes 26 May, 2008

    Did not like the consistency at all. Very heavy. Pinepples fell to bottom of loaf. Even though toothpick came out clean, it seemed like it was not fully cooked. Would not make it again.

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