After a week of obsessing over Singapore slings, pineapple-bacon trail mix, and all other things tiki, I still had tropics on the brain — so for my aunt's birthday, I decided to bake Martha Stewart's pineapple-coconut loaf.
I recently found out, however, that my aunt and uncle have been watching their waistlines, so I decided to give it a bit of a calorie and sugar makeover. I cut the sugar in the recipe down, suspecting it'd go unnoticed — and sure enough, it did. And instead of using regular sour cream, I used light sour cream I had on hand, although low-fat plain yogurt would work just as well.
The result was an ultramoist, fruit-studded treat. Of course, if you aren't in the mood to feel guilty about your dessert, it tastes just as great topped with a scoop of coconut ice cream and caramel sauce. For the recipe, read on.
1-1/2 cups sweetened shredded coconut Serves 10.
1/2 cup (1 stick) unsalted butter, room temperature, plus more for pan
1-1/2 cups all-purpose flour (spooned and leveled), plus more for pan
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup sugar
3 large eggs
1 cup light sour cream or low-fat plain yogurt
1 can (20 ounces) pineapple chunks in unsweetened juice, drained well
1-1/2 cups sweetened shredded coconut