Pineapple Coconut Curry Loaf

Packed with pineapple and coconut, this Pineapple Coconut Curry Loaf will give you a taste of the tropics. Curry powder complements the sweetness of the pineapple, while also infusing this loaf with a kick of sweet spice.

Pineapple Coconut Curry Loaf
  • ½ cup (113 grams) unsalted butter
  • 1 cup (276 grams) crushed pineapple, drained
  • ⅓ cup (80 grams) sour cream
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs (100 grams)
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon (2 grams) curry powder
  • 1 teaspoon (4 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 2 teaspoons (10 grams) baking powder
  • 1⅓ cup (112 grams) sweetened flaked coconut, divided
  1. Preheat oven to 350°F (180°C). Butter and flour a 9×5-inch loaf pan; line pan with parchment paper.
  2. In a large glass bowl, microwave butter on high until melted, about 45 seconds. Whisk in pineapple and sour cream. (This will cool the butter before adding the eggs.) Add sugar, eggs, salt, curry powder, and vanilla, whisking until smooth. Add flour and baking powder, stirring until combined. Stir in 1 cup (84 grams) coconut. Pour batter into prepared pan. Sprinkle with remaining ⅓ cup (28 grams) coconut.
  3. Bake for 30 minutes. Lightly cover with foil, and bake until a wooden pick inserted in center comes out clean, about 25 minutes more. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Since you don’t mix the dry ingredients, layer the dry ingredients on top of the wet ingredients, and then stir to combine.


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