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    You are in: Home / Recipes / Coconut Pineapple Loaf Cake Recipe
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    Coconut Pineapple Loaf Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 40 mins

    15 mins

    1 hrs 25 mins

    Kerena's Note:

    From Martha Stewart Everday Magazine

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    Ingredients:

    Serves: 10

    Yield:

    loaf

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6-10 minutes; set aside. Butter and flour a 9 x 5" loaf pan; set aside. In a medium bowl, whisk together flour, baking soda and salt; set aside.
    2. 2
      Using 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 3 parts and sour cream in 2, beginning with the flour mixture. Mix just until combined (do not overmix).
    3. 3
      Using rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan and smooth top; sprinkle wiht remaining coconut. Bake until a toothpick inserted into center comes out clean, 65-70 minutes (cover pan halfway thorugh). Let cake cool in pan 15 minutes. Remove from pan and transfer to a wire rack to cool completely. To store, keep at room temperature, wrapped in plastic for up to 2 days.

    Ratings & Reviews:

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    Nutritional Facts for Coconut Pineapple Loaf Cake

    Serving Size: 1 (159 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 402.2
     
    Calories from Fat 186
    46%
    Total Fat 20.7 g
    31%
    Saturated Fat 13.7 g
    68%
    Cholesterol 97.9 mg
    32%
    Sodium 251.1 mg
    10%
    Total Carbohydrate 50.9 g
    16%
    Dietary Fiber 1.5 g
    6%
    Sugars 34.4 g
    137%
    Protein 5.2 g
    10%

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