Back of Coconut-Pineapple Cake Is a Healthier Taste of the Tropics 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. Coconut-Pineapple Loaf Cake Adapted from Everyday Food Ingredients1-1/2 cups sweetened shredded coconut 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 Directions Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside. Using an 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 three parts and sour cream or yogurt in two, beginning and ending with flour mixture. Mix just until combined (do not overmix). Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Serves 10. Information Category Desserts, Cake Cuisine North American View 8 Photos › Photo 1 Photo 2 Photo 3 Photo 4 Photo 5 Photo 6 Photo 7 Photo 8 What’s Your Reaction? Share this reaction with your friends! 0Reactions Comments smileyface 7 years I just made this (didn't get a chance to make it during finals) and ate it with Haagen Daz Pineapple Coconut ice cream and it was fantastic!! danakscully64 7 years Glad it turned out so well :) I'm going to give this a try soon. Soniabonya 7 years :drool: nom nom nom snarkypants 7 years hahahaha i thought the same thing dana! danakscully64 7 years This looks wonderful! I'm not going to lie though, I don't think "healthy" is the best way to describe this :P smileyface 7 years Yummy! This is most definitely going to be my get me through finals baking project!