Pineapple and Coconut Loaf

When I decided to try a new fruit loaf, I couldn’t decide whether to try pineapple or cherries; I asked my Facebook followers for their preference and over 90% wanted cherries…So I went shopping for cherries, but discovered that buying cherries out of season is pretty impossible. I therefore created this loaf for the 10% who wanted pineapple. Once cherries are back in season, satisfying the other 90% of my followers will be at the top of my priority list!

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Pineapple and Coconut Loaf

Prep Time: 15 mins
Cook Time: 50 mins
Yields: 1


  • ½ cup (125ml) vegetable oil 
  • 2 medium eggs, whisked
  • 1 cup (250ml) coconut yoghurt 
  • ½ cup maple syrup (or fruit purée)
  • 2 cups (250g) plain flour
  • 3 tablespoons baking powder 
  • ½ cup (50g) desiccated coconut
  • 1 cup (90g) oats
  • 1 cup pineapple, diced finely 


  1. Preheat the oven to 180°C and grease or line a loaf tin with baking paper
  2. In a large bowl, mix together the oil, eggs, yoghurt and syrup
  3. Add the remaining ingredients, except the pineapple, to the bowl and stir until just combined
  4. Gently fold the diced pineapple through the mixture, until evenly distributed
  5. Pour the mixture into the lined loaf tin
  6. Bake your loaf for 50 minutes, or until golden brown and a knife comes out clean from the centre to show that it is cooked through
  7. Serve once cooled.

Additional Info

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