The Tale of 2 Pineapple Loaves
1 LARGE CAN PINEAPPLE TIDBITS or CRUSHED
1 CUP BUTTER – unsalted, softened
4 EGGS – room temperature
1 CUP SUGAR
3 CUPS FLOUR
4 TSPS BAKING POWDER
½ CUP PINEAPPLE SYRUP – drained from can
PINCH OF SALT
1 TSP VANILLA – reserved
½ CUP SWEETED COCONUT – reserved
3 TBS YOGURT – plain or 4 TBS WHOLE MILK
GLAZE RECIPE – follows
GREASE 2 8X4-INCH OR 9X5-INCH LOAF PANS.
PREHEAT OVEN TO 350º.
DRAIN THE PINEAPPLE THROUGH A SIEVE INTO A GLASS CONTAINER.
In the large bowl of your heavy-duty mixer, whisk together the sugar and butter until light and creamy scraping down the sides to get it all combined. When creamy add the eggs, one at a time, not adding the next egg until the first one is completely absorbed.
In a separate bowl mix the flour and baking powder together with a good pinch of salt. Then add half of the dry ingredients along with the pineapple syrup to the egg sugar mixture, RESERVING THE COCONUT AND VANILLA and mix until all combined. Next add the remaining flour along with the yogurt and mix again, STILL RESERVING THE COCONUT AND VANILLA.
Using a wooden spoon, next stir in the drained pineapple just until all combined being careful to not
over mix or your loaf will be dense.
Pour half of the batter into one of the prepared loaf pans.
Mix the vanilla and coconut into the remaining batter and spread into the second prepared loaf pan. Set on the middle shelf of the preheated oven and bake for 50 – 60 minutes or until the tops are golden brown and a tester inserted in the center of the loaf comes out clean.
NOTE: you can use either tidbits or crushed pineapple. I generally prefer crushed but use whatever I have available.
Remove to a wire rack to cool for 10 minutes before releasing from the pan and then cool completely on the wire rack before glazing.
TO GLAZE: Whisk together 3 cups powdered sugar, with 2 teaspoons of vanilla extract and the remainder of the pineapple juice. I always suggest sifting the powdered sugar to eliminate lumps. Add more sugar if you want a thicker glaze or add more juice or some milk if you want a thinner glaze. Glaze a completely cooled cake.
These two cakes happened fortunately by accident. I needed to make a quick dessert and wanted to make this pineapple loaf to suit the theme of the breakfast I was bringing it to. However, when I opened the can of pineapple, I realized it was large and not the needed small can. Rather than waste the extra pineapple, (knowing it would only sit in my fridge until it got moldy) I decided to double the recipe and make a little different loaf in the second pan by adding coconut and vanilla. What a great way to make 2 desserts while making one mess!!! I’ve done this again using mini chocolate chips and walnut pieces and while the taste was interesting, I need to tweak it a little. But the coconut one is always a winner.