One of my favorite sources of recipes is one that is sadly no longer in print.  For years, Everyday Food magazine – the half sheet size Martha Stewart magazine chock full of practical recipes and kitchen tips- came to my mailbox and inspired and informed me.  I had years of them stacked up and I eventually went through and tore out recipes that I wanted to hang on to and organize.  I still am in the process of taping them all into notebooks.  This has been an ongoing tasks for a few years.

I was looking through one of these notebooks a few weeks ago and was drawn to this recipe that I hadn’t ever tried:  Coconut Pineapple Loaf Cake.  I made it for a gathering when friends came to town from overseas and stayed with us.  After the event, I wrapped up the remaining slices to send with them on their journey.

I made it again the next week so I could snap some photos for this post, and enjoy it again.  I took it on our road trip to Knoxville, as it packs easily and travels well.  We had it for dessert and then shared it with friends there.

I love a sweet bread/loaf cake that travels and is shared easily since it has no frosting and can be wrapped tightly with plastic wrap (my favorite is stretch tight- which I have mentioned before!) My favorite Ikea plastic container set has a perfectly sized flat container that fits my 9 1/2 X 5 1/2 loaf pan. The cake is moist and tender and the flavor is like a pineapple upside down cake- it’s simple yet delicious!

Coconut Pineapple Loaf Cake

from Martha Stewart’s Everyday Food magazine

1 1/2 cups sweetened shredded coconut

1/2 cup (1 stick) unsalted butter, room temperature

1 1/2 cups all-purpose flour

1/2 tsp. baking soda

1/2 tsp. salt

1 cup sugar

3 large eggs

1 cup sour cream

1 cup pineapple chunks or tidbits (canned, in juice, or frozen/thawed, or fresh), drained well

Preheat oven to 350˚. Spread coconut on a rimmed baking sheet very evenly.  Bake until lightly toasted, tossing occasionally 6 to 10 minutes; set aside.  Butter and flour (I recommend using Baker’s Joy- the all-in-one spray).

In a medium bowl, whisk together flour, baking soda and salt; set aside.

Using an electric mixer on high speed, beat butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.  Mix just until combined (do not over mix).

Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.

Bake until toothpick inserted in center comes out clean, 65 minutes or so. (Cover halfway through to prevent coconut from burning.)   Let cake cool in pan 15 minutes.  Remove from pan and transfer to a wire rack and cool completely.  (Keeps well wrapped up, at room temperature, up to 2 days.)

This is really nice sliced and served with some ice cream! This coconut ice cream is the easiest homemade ice cream recipe I know.

If you don’t like coconut and pineapple, but like the idea of an easy loaf, you could try this cranberry orange bread or this banana bread  or my go-to poundcake made into loaves.