Coconut Pineapple Loaf Cake

Coconut Pineapple Loaf Cake
Recipe found at http://thetolerantvegan.com/2012/06/coconut-pineapple-loaf-cake/ 
Serves 10

Ingredients:

  • 1 1/2 cups sweetened shredded coconut
  • 1 cup vegan refined sugar
  • 1/2 cup Earth Balance Natural Buttery Spread or another vegan butter substitute, softened
  • 1/2 cup vegan vanilla yogurt
  • 1 cup vegan sour cream
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 20 ounce can pineapple, drained very well (if you use sliced pineapple, cut the slices into 1/2" pieces)
  • 2 teaspoons distilled white vinegar

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Spread the coconut onto a baking pan and bake for 6 minutes, stirring once. Keep a close eye on it. As soon as it browns, remove it from the oven.
  3. In a large bowl, mix together the Earth Balance and sugar with a hand mixer.
  4. Add in the yogurt and sour cream.
  5. In a separate bowl, whisk together the flour, baking soda and sea salt.
  6. Add the wet ingredients to the dry ingredients and mix until fully combined.
  7. Stir in the pineapple and 1 cup of the shredded coconut.
  8. Stir in the distilled white vinegar.
  9. Spread the batter into a loaf pan.
  10. Sprinkle the remaining 1/2 cup of coconut on top.
  11. Bake for 60-70 minutes total, removing the cake at the 30 minute point and covering the loaf pan with aluminum foil. Don't skip this step, it will keep the coconut from burning to a crisp.
  12. The cake is done when a toothpick can be inserted and removed cleanly.
  13. Allow the cake to cool before slicing.
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