Coconut Pineapple Cake Loaf

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 511.6
  • Total Fat: 26.1 g
  • Cholesterol: 79.7 mg
  • Sodium: 121.2 mg
  • Total Carbs: 64.3 g
  • Dietary Fiber: 4.4 g
  • Protein: 10.7 g

View full nutritional breakdown of Coconut Pineapple Cake Loaf calories by ingredient
Submitted by:


!! !!
Number of Servings: 8


    1 1/2 c shredded coconut, unsweetened
    1/2 c unsweetened applesauce
    1 1/2 c flour, spooned and leveled (plus extra for dusting pan)
    1/2 tsp baking soda
    1/2 tsp salt
    1 c sugar
    3 large eggs
    1 c fat-free plain greek yogurt
    2.5 c pineapple chunks (fresh or canned, no added sugar), drained well


Preheat oven to 350 degrees

Toast coconut on a rimmed baking sheet, about 6 - 10 minutes. Set aside. Butter and flour 9x5 loaf pan (8 cup); set aside. In medium bowl, whisk together flour, baking soda and salt. Set aside.

Beat applesauce and sugar; add eggs, one at a time, beating well after each addition. Reduce speed to low and alternately add flour mixture in three parts and yogurt in two, beginning and ending w flour. Mix until just combined (don't overmix).

Using spatula, fold pineapple and 1 c coconut into batter. Spoon into prepared pan and smooth top; sprinkle w remaining 1/2 c coconut.

Bake until toothpick comes out clean, approx 65 - 70 min. Cover pan w foil about halfway thru). Let cake cool in pan 15 min. remove from pan and transfer to wire rack to cool completely.

Store at room temp, wrapped in plastic, up to 2 days.

Number of Servings: 8

Recipe submitted by SparkPeople user SUSAN1019.

TAGS:  Desserts |

Rate This Recipe