This recipe for Pineapple Coconut Cake had become a quest of mine about 5 years ago. My husband and I were attending a summer concert festival in Newburyport, Massachusetts. Gorgeous little seaside town that you may want to check out if you are ever in the area. Anyway, it was still morning and we decided to find a place to get a coffee and a little something to tide us over until lunch. Yes, the day is mainly about eating food. Well there was a cute little coffee shop nearby and I ordered their Pineapple Coconut Cake. Oh my goodness was it good. Very moist, full of flavor and kind of tropical. The baker in me knew I had to be able to recreate it at home. I think I came close with this recipe.
It took me a while, but I came across a recipe that was similar. It did need some tweaking, so I played around with the amounts of coconut and pineapple to get it close to the cake I had that summer day. The last couple of times I made it, I added in some Maraschino Cherries. It gave it some nice color and it kind of made it a cake version of an Ambrosia Salad. Is that still a thing? I’m probably dating myself talking about Ambrosia salads. Either way, the cherries add a nice flavor, but you can certainly make it without them.
This Pineapple Coconut Cake with Cherries is a delicious casual cake baked in a loaf pan. Perfect for breakfast, snacking or a dessert. Read through the recipe before you start as there are a couple of things you need to prep first. Otherwise it’s super easy. Enjoy!
The recipe is an adaption of Martha Stewart’s. Coconut Pineapple Loaf Cake
Pineapple Coconut Cake with CherriesPrint Recipe
Pineapple Coconut Cake with Cherries
Makes 1 cake.
- 2 cups sweetened shredded coconut - divided
- 1/2 cup unsalted butter - room temperature - 1 stick
- 1 ½ cups all - purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs - room temperature
- 1 cup sour cream
- 8 oz. can crushed pineapple - drained
- 8 oz. can chunk pineapple - drained
- 1/2 cup marachino cherries - drained
Preheat oven to 350 F.
Butter and flour a 9" x 5" loaf pan. Line with parchment paper if desired.
Spread 1 cup of shredded coconut on a sheet pan. Toast the coconut in the preheated oven until a light golden brown. It should take about 10 - 12 minutes. Keep checking to prevent burning. Set aside.
In a medium bowl, whisk together the flour, baking soda and the salt. Set aside.
In a fine mesh sieve, drain the crushed pineapple and the pineapple chunks really well. Press the fruit into the walls of the sieve to get the juice out. Cut the pineapple chunks in half. Set aside in a small bowl.
Cut the cherries in half and then pat with a paper towel to remove excess liquid. Set aside.
In a large bowl using an electric mixture, beat together the butter and sugar until light and fluffy. Add in the eggs one at a time, beating after each addition.
Mix in the flour mixture and the sour cream alternately in thirds, beginning and ending with the flour. Stop mixing when you have a smooth batter. Do not over mix.
Fold in the 1 cup to toasted coconut and all of the pineapple. Then fold in the cherries until evenly distributed. Spoon the batter into the prepared loaf pan. Sprinkle one cup of the untoasted coconut on top.
Bake for 60 to 70 minutes or until a cake tester comes out clean. Place cake on a wire rack and cool for 15 minutes. Carefully remove cake from the pan and finish cooling on the wire rack.
- When measuring out the coconut, use your hands to separate any clumps.
- It is important to drain and squeeze out excess juice out of the pineapple or your batter will be too wet.
- If the coconut on top starts to get too dark while baking, loosely cover the cake with a piece of foil until fully baked.
- This is a very moist cake so try not to under-bake it. When the cake tester comes out with no visible batter on it, you should be fine.
Additional cake recipes from Cakewalk Kitchen: