Pineapple Coconut Loaf


8 tablespoons 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

120 ounce can crushed pineapple, drained (save 1/4 cup of the juice)

1 cup shredded or flaked coconut


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 350 degree 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.  Can add nuts to the recipe.


Adapted From: