This Coconut Pineapple Bread is a beautiful, moist bread with a sweet caramelised pineapple topping. It’s like a pineapple upside-down cake in reverse. Erm so I guess that’s just a pineapple right-way-round cake.
I had a fair bit of buttermilk left in the fridge after experimenting with the Creamy Chilli Lime Dressing from my Chicken Noodle Salad post.
I almost made a pile of scones, but knew we were heading for a trip to Cornwall soon; where we’d no doubt have at least a few Cornish cream teas (mmmm fruit scone with jam and clotted cream) and the same argument we always have on how ‘scone’ is pronounced. Scone as in ‘one’ or scone as in ‘cone’. Of course it’s the first one. My husband is completely wrong (and our poor kids have been involved in all sorts of bribery to get them round to our individual preference). My daughter Gracey has learnt a good lesson on diplomacy though - quietly using a different pronunciation depending on who she’s talking to 🙂
Anyway, I went for making a coconut cake instead. Not many different ways you can pronounce that!
Buttermilk helps to tenderize cakes and helps them to rise. Mixed with the desiccated coconut, you’ll get a beautiful fluffy texture. I also used virgin coconut oil in place of butter/oil. You can use the same amount of veg oil if you don’t have any coconut oil. It’ll still taste great.
I also used fresh pineapple for the topping. Again, tinned is fine too. I was just using what I had in.
I topped this off with a brown sugar glaze, just because I love glazes and I was practising my pour shot (thanks Pinch of Yum).
Coconut Pineapple Bread
- 1 large egg
- 125 g light brown sugar plus one heaped tsp for sprinkling)
- 130 ml virgin coconut oil - or vegetable oil, melted
- 1 tsp vanilla extract
- 80 g desiccated coconut
- 180 ml buttermilk
- 150 g plain flour
- ½ tsp baking powder
- ½ tsp baking soda
- 125 g pineapple chopped into small slices
Brown Sugar Glaze:
- 1 tbsp salted butter
- 2 tbsp milk - whole milk or semi-skimmed is fine
- 3 tbsp brown sugar
- 3-6 tbsp sieved confectioners sugar
- Preheat the oven to 180c and line a 2lb loaf tin with baking parchment. Put to one side.
- Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it's not too hot or it'll cook the egg) and stir. Add the vanilla, coconut and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined and pour into the prepared baking tin.
- Arrange your pineapple slices to cover the top of the cake. Sprinkle the extra 1 tsp brown sugar on top of the pineapple. Place the cake in the oven and cook for 45-55 minutes (until and inserted skewer comes out clean). Take out of the oven and leave to cool in the tin for 10 minutes then remove from tin and allow to cool further on a cooling wrack.
- Whilst the cake is cooling, make your glaze. Place the butter and milk into a medium bowl and heat in the microwave until hot. Stir in the brown sugar until dissolved. Add in 3 tbsp. of confectioners sugar and mix with a whisk. Then add in more confectioners sugar a spoon add a time and whisk until you have a nice thick, pouring consistency. Once the cake is nearly cool, pour the glaze over. Eat straight away, or you can leave the glaze to set and eat a little later.
Also, try with ice cream and some of the warm glaze yum......
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