This tropical loaf cake brings together the flavors of the classic beachside cocktail in irresistible cake form. Plain yogurt and pineapple juice in the batter ensure a moist, dense crumb, and also help to partially rehydrate the Granulated Pineapple bits while the cake bakes.

Prep time: 0 min

Cook time: 100 min

Total time: 100 min

Piña Colada Loaf Cake
Copyright Recipe © 2015 Woodland Foods

Ingredients

Makes 8 servings

Directions

  1. Preheat oven to 350°F. Butter and flour inside of 9-inch by 5-inch loaf pan, tapping out excess.

  2. Spread coconut in thin layer on rimmed baking sheet, and bake 6 to 10 minutes, or until lightly golden brown, tossing occasionally to ensure even toasting. Remove from oven and let cool.

  3. Whisk together flour, baking powder and salt in medium mixing bowl. Whisk together sugar, eggs, yogurt, pineapple juice and vanilla in separate large mixing bowl. Mix dry ingredients into wet in two additions. Fold in dried pineapple and 1 cup toasted coconut.

  4. Scrape batter into prepared pan, and smooth surface with spatula. Sprinkle remaining 1/2 cup coconut on top.

  5. Transfer cake to oven and bake 30 minutes, then cover pan with foil and bake for additional 35 to 40 minutes, until tester inserted into center of cake comes out clean.

  6. Let cake cool in pan for 15 minutes, then carefully remove from pan and transfer to wire cooling rack to cool completely before serving.