Pineapple and Coconut Loaf from Donna Hay Magazine, May 2012

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I was going to try and go with the ‘poor me’ routine by mentioning that I’ve never been to the Caribbean. Hawaii’s beautiful beaches have never felt my bare feet. Are you sobbing for me yet?

Then I remembered that I lived on the shores of the Mediterranean for three years and have been to Greece and spent time on its beaches. And then there was our meandering trip along the French and Italian Rivieras. Yeah, I have a feeling that you won’t feel very sad that I haven’t been to the Caribbean.

But when I think of pineapples and coconuts, Greece, Italy and France don’t come to mind. Gilligan’s Island does.

The crew of the SS Minnow would have worn grass skirts for an entire season if Mary Ann would have retired the coconut cream pie recipe and used this one instead, don’t you figure?

The Process

As loaf cakes go, this one comes together as expected. Sugar and butter creamed, Dry stuff added, stir, stir, bake.

As happens when using international recipes, I ran into a bit of a roadblock with an ingredient; golden syrup. I don’t have any. The grocery stores I tried didn’t have any. I checked it out on Google and making it would have been a more lengthy process than I wanted. But, Google also said that in a pinch dark corn syrup could be substituted, which is what I did.  It’s a bummer that I had to do that, but sometimes it happens.

The Verdict

Dudette, who likes pineapple, didn’t go for this, but it’s hard to get her to eat baked stuff unless they’re the basics like brownies or chocolate chip cookies (make with milk chocolate chips). Hubby and I both enjoyed it. It is definitely a breath of the Caribbean, which I’m just assuming from seeing pictures since I’ve never been there.

The cake itself is dense and very, very moist. The coconut flavor doesn’t really come through strongly but the pineapple is definitely present. I liked this even more with a dollop of whipped cream (big surprise).

What I’d Do Different Next Time

I’d toast the coconut instead of just throwing it in as is.

Pineapple and Coconut Loaf from Donna Hay Magazine, May 2012
Prep time
Cook time
Total time
Reviewed by:
Recipe type: Cake
Cuisine: Australian
Serves: 6-8
  • 125g (about ½ cup) butter
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1¼ cups sweetened coconut flakes
  • ¼ cup golden syrup
  • 1¼ cups crushed pineapple, drained
  • Vanilla flavored yogurt, to serve
  1. Preheat oven to 325F. Place the butter, sugar and vanilla in an electric mixer and beat until pale and creamy. Gradually add the eggs, beating well after each addition. Sift in the flour, baking powder and bicarbonate of soda.
  2. Add the coconut and golden syrup and mix to combine. Fold through the pineapple and spoon the mixture into a lightly greased 10cm x 10cm loaf pan lined with non-stick baking paper.
  3. Bake for 60-65 minutes or until cooked when tested with a skewer. Allow to cool in the pan.
  4. Serve with vanilla yogurt. Serves 6-8.
What I'd Do Different Next Time
I'd toast the coconut instead of just throwing it in as is.


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0 thoughts on “Pineapple and Coconut Loaf from Donna Hay Magazine, May 2012

  • April 19, 2013 at 6:40 pm

    I was thinking can I substitute golden syrup with honey?>

    • April 22, 2013 at 7:48 am

      Howdy. Yes, I think you could, but it would add a different flavor. If you have and use corn syrup, I'd use that instead.


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