Pineapple coconut loaf

By admin
08 May 2015

Serves: 8

Cooking time: 1 hours 10 minutes


  • 120 g (1½ cups) desiccated coconut
  • 180 g (1½ cups) cake wheat flour
  • 3 ml (½ teaspoon) bicarbonate of soda
  • 3 ml (½ teaspoon) salt
  • 125 g unsalted butter, softened
  • 200 g (1 cup) sugar
  • 3 large eggs
  • 250 ml (1 cup) sour cream
  • 1 can (410g) crushed pineapple, drained


  1. Preheat oven to 1800 Celsius. Grease bottom and sides of a one-litre loaf pan; dust with flour, tapping out the excess, or line with baking paper.
  2. Toast coconut gently in a hot pan or in the oven. Watch carefully as it browns very quickly.
  3. In a medium bowl, sift together flour, bicarbonate of soda and salt.
  4. In another bowl, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
  5. Add flour mixture alternately with sour cream, beginning and ending with the flour mixture. Mix until just combined.
  6. Fold in pineapple and 1 cup toasted coconut into batter. Spoon batter into prepared loaf pan and smooth surface; sprinkle with remaining ½ cup coconut.
  7. Bake in the oven for 60 to 70 minutes or until a skewer inserted in the centre comes out clean. (Cover pan with foil halfway through.)
  8. Allow loaf to cool in the pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.