Pineapple Coconut Loaf

Recipe by www.thesouthernladycooks.comCourse: DessertCuisine: EuropeanDifficulty: Medium


Prep time


Cooking time






  • 8 TBs or ½ cup softened vegan butter

  • 1 cup brown sugar

  • ½ cup aquafaba

  • 1 teaspoon almond or vanilla extract

  • 2 cups flour

  • 1 teaspoon baking powder

  • 1/4 cup plant-based milk

  • 120g can crushed pineapple, drained

  • (save the juice)

  • 1 cup shredded or flaked coconut

  • Glaze
  • 2/3 cup brown sugar

  • 3 tablespoons pineapple juice

  • 1 teaspoon vanilla extract (optional)


  • Beat together butter, sugar, aquafaba and almond extract until smooth with mixer.
  • Whisk together flour and baking powder and add to butter mixture along with milk and drained pineapple.
  • Fold in coconut. Spray a 9 x 5 loaf pan with cooking spray.
  • Bake in preheated 350f/175c oven for 60 to 65 minutes until center tests done.
  • Let cool 10 minutes and remove from pan. Add the glaze.
  • Glaze Method
  • Whisk together and drizzle over cooled cake.


  • An alternative to the glaze, sprinkle the cake with powdered sugar or toast some coconut and sprinkle over the top.

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