Pineapple Coconut Loaf Cake | Pina Colada Cake

The summer is here and this pineapple coconut loaf cake is just one of those summery dessert ideas that call out to me. It reminds of a Pina Colada drink with one of those cute little umbrellas. A light fruity cake with pops of sweet coconut. Tea time just got much yummier. 

Preparation Time 10 minutes 

Cook Time 1 hour 

Serves 12 

Ingredients 

1/2 cup shredded coconut- dry roasted  and cooled

1/2 cup oil 

1 1/2 cup flour 

1 heaped teaspoon baking powder 

1/4 teaspoon salt 

3/4 cup sugar 

3 eggs - room temperature

1/2 teaspoon coconut essence 

1 cup sour cream 

500 grams crushed tinned pineapple- drained completely 

Icing- optional 

2-3 tablespoons pineapple juice (from the reserved tin juices) 

1 cup icing sugar 

Instructions 

1. Preheat the oven to 180c. Line a 8x5 inch loaf pan with parchment paper. Set it aside. 

2. Beat the oil and sugar together for 2-3 minutes on a high speed. 

3. Add the eggs one at a time, making sure one is mixed in properly before adding the next. Add the coconut essence. 

4. Add the flour, baking powder and salt. Mix it in on a low speed. Add the sour cream. 

5. Fold in the crushed pineapple and half the toasted coconut. Reserve 2 tablespoons toasted coconut for the topping. 

6. Pour the batter into the lined loaf pan. Sprinkle over the remaining toasted coconut. 

7. Bake the loaf cake at 180c for 1 hour until an inserted skewer comes out clean. 

8. Cool the cake in the pan before slicing and serving.