Alma Bax 
Pineapple is a healthy tropical fruit that’s full of fiber, vitamin C, and iron. It’s also a great source of bromelain, a protein that breaks down the protein found in the connective tissue of our stomachs. However, pineapple isn’t just for tropical climates and fiery food feasts. It also adds a great layer of sweetness to a lot of dishes that are created for other main fruit ingredients. The best part about pineapple in baked goods is that it adds a subtle sweetness to things that would be completely tart otherwise.
No need to wait for a special day to enjoy this delicious dessert. A pineapple loaf cake is a delicious, moist and healthy dessert that is perfect for a weeknight dinner. This recipe is easy to make, and makes a both fancy and easy dessert for any occasion.
I would like to invite you to join me for a simple, quick and easy recipe that you can make in just 45 minutes. An evening at the dinner table with family and friends is always a joy, but there is nothing better than a tasty dessert when everyone has finally sat down to enjoy the meal. And that is exactly what this recipe is. A delicious dessert that you can make in just 45 minutes.
This pineapple loaf cake is rich and flavorful, with tropical pineapple and coconut tastes running throughout.
While I don’t strictly adhere to a gluten-free diet, I do make the majority of my baked products gluten-free. I like Albertson’s Blue Diamond Almond Flour because it’s finely sifted, therefore it’s a high-quality product that I feel comfortable baking with for my family. Spring is the ideal season to keep making my favorite delights using Blue Diamond Almond Flour for my family and friends!
Blue Diamond® Almond Flour may be found in the baking materials area of your local Albertson’s.
To save money, download the Just for U App for discounts and incentives. Scanning the goods in-store and adding any applicable discounts is all it takes.
For additional information, please see the links below.
Pineapple Loaf Cake Ingredients
Blue Diamond® Almond Flour, Eggs, Coconut Sugar, Crushed Pineapple, Baking Soda, Salt, and Coconut Milk are all required ingredients.
Blue Diamond® Almond Flour is produced from the finest almonds and is carefully sifted, giving this cake a light texture.
Coconut Sugar- Coconut sugar gives this pineapple loaf a slight sweetness. It doesn’t necessarily taste like coconut, and instead has notes of caramel.
If you don’t like coconut sugar, white sugar may be used instead.
Crushed Pineapple- To spread the tropical taste throughout the loaf, this cake utilizes both the juice and crushed pineapple.
In both the loaf and the drizzle, I’m using full fat canned coconut milk. Before opening the coconut can to combine it, give it a good shake.
If there are solid bits, measure out what you need and cook for 30 seconds in a microwave-safe cup or dish. This should make it easier to combine the coconut milk.
Making the Batter and Baking it
The batter is combined in a single dish, which is always convenient!
Combine the eggs, coconut milk, coconut sugar, and crushed pineapple first. Whisk until everything is well mixed.
Then add the baking soda, salt, and Blue Diamond Almond Flour. Switch to a spatula and thoroughly mix. There’s no need to overmix the batter since it’s gluten-free.
Preheat oven to 350°F. Line a loaf pan with parchment paper on both sides. This makes removing the bread from the pan much simpler.
Before baking, I sprinkled some chopped dry pineapple on top. You can tell it’s a pineapple loaf cake this way.
Bake for 50 minutes at 350° F, or until a toothpick inserted in the center comes out clean. Check it after 45 minutes to make sure it hasn’t overcooked.
Allow the pineapple loaf to cool in the loaf pan for 10 minutes after removing it from the oven. After 10 minutes, take the cake from the pan with the parchment paper and cool for at least 30 minutes on a wire rack.
To create the Coconut Drizzle, follow the steps below.
There are just two ingredients in the drizzle: canned coconut milk and powdered sugar.
We’re using the same canned coconut milk that we used in the loaf cake, and the milk can’t contain any solid bits, exactly like the loaf. If it does, microwave the coconut milk for 30 seconds in a small dish or cup.
Only 2-3 tablespoons coconut milk and half a cup powdered sugar are required. Begin by mixing 2 tablespoons canned coconut milk into the powdered sugar.
Add extra milk if it’s too thick, or more sugar if it’s too thin. Continue to mix until you get the desired consistency.
Then drizzle it on the cooled pineapple loaf, preferably right before serving it. For even more sweetness, serve each slice of loaf with more coconut drizzle on top, it’s so good!
How to Keep the Baked Loaf Fresh
The loaf may be left to cool on the counter for up to two hours after baking.
Wrap the loaf in plastic wrap or store it in an airtight container in the fridge for up to 4 days if not serving immediately.
Serve the loaf cold with a sprinkle of coconut or reheat in the microwave for 30 seconds. Just bear in mind that on a warm loaf cake, the drizzle will not solidify.
Check out my recipe for Blender Banana Muffins for additional gluten-free baking ideas and ways to utilize Blue Diamond® Almond Flour.
Coconut Drizzled Pineapple Loaf Cake
Renee Fuentes is a model and actress.
For a delicious and tropical treat, make a gluten-free loaf cake using Blue Diamond® Almond Flour, crushed pineapple, and a coconut cream drizzle.
Time to Prepare: 10 minutes
Time to cook: 50 minutes
30 minutes to cool
1 hour 30 minutes total time
Dessert course
American cuisine
Instructions
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Preheat the oven to 350 degrees Fahrenheit. All sides of a loaf pan should be lined with parchment paper.
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Before opening the coconut milk can, give it a good shake. If it’s still solid, pour it into a glass or bowl and microwave it until it’s completely melted.
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3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs, 3 eggs Toss in the crushed pineapple and the can’s liquid. Mix thoroughly.
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In the same basin, combine Blue Diamond® Almond Flour, baking soda, and salt. Switch to a spatula and thoroughly mix.
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Pour the batter equally into the prepared loaf pan and bake for 50 minutes. Check it at 45 minutes to see whether it’s done (when a toothpick comes out clean). Otherwise, keep it in the oven until it’s done.
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Remove the bread from the oven and set aside to cool for 10 minutes in the loaf pan. Then remove the parchment paper and cool the bread for another 30 minutes on a wire rack.
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To create the coconut drizzle, whisk together 2 tablespoons canned coconut milk and 12 cup powdered sugar. If the drizzle is too thick, add more coconut milk; if it is too thin, add more powdered sugar until it reaches the required consistency. If the coconut milk contains solid chunks, warm it before combining it with the sugar, much like the cake. The cake must be completely cold before the drizzle is applied.
This recipe takes the classic pineapple bread, adds in a squeeze of fresh lime and a touch of coconut for sweetness, and tops it all off with a light drizzle of coconut syrup. It’s a light, refreshing treat to celebrate the good things in life and is a fun recipe to make for company.. Read more about fresh pineapple loaf cake and let us know what you think.
Related Tags
This article broadly covered the following related topics:
- southern pineapple coconut cake
- pineapple bread
- hawaiian pineapple bread recipe
- hawaiian pineapple coconut bread recipe
- pineapple coconut cake recipe
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