Pineapple Coconut Loaf

Pineapple Coconut Loaf


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


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.

Adapted From