Coconut-Pineapple Loaf Cake

Looks like I got this from Martha Stewart.

1.5 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan

1.5 cups all-purpose flour (spooned & leveled), plus more for pan

1/2 tsp baking soda

1/2 tsp salt

1 cup sugar

3 large eggs

1 cup sour cream

20 oz can pineapple chunks in juice, drained well

1. Preheat oven to 350.  Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. (Another use for the new toaster oven!) Butter & flour a 9×5″ (8 cup) bread pan; set aside. In a medium bowl, whisk together, flour, baking soda, & salt; set aside.

2. Using an electric mixer on high speed, beat butter & sugar until light & fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts & sour cream in two, beginning & 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, & 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. (To store, keep at room temperature, wrapped in plastic, up to 2 days.)

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1 Comment

Filed under Cake, Dessert

One response to “Coconut-Pineapple Loaf Cake

  1. This is a very cool recipe.. nice

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