Pineapple coconut loaf (2)

After a full schedule for the first two weeks of May, I finally had the time and energy to try out the tweaked recipe for my pineapple coconut loaf with less liquid and sugar. I also used the ground walnuts left over from making the chocolate walnut torte.

Pineapple coconut loaf

Ingredients

yields 1 loaf (12 slices)

1½ C + ½ C medium desiccated coconut

⅔ C almond flour, spooned & levelled, sifted

⅓ C ground walnuts, spooned & levelled, sifted

2 tbsp + 2 tsp coconut flour, spooned & levelled, sifted

½ tsp baking soda

⅛ tsp fine pink salt

½ tsp mixed sweet spices

1 tsp cinnamon

½ C (113g) butter, softened (room temperature)

¾ C demerara sugar

3 very large free range eggs

½ tsp vanilla bean paste

1 C whole Greek yoghurt

¼ C pineapple juice

1½ C (250g) pineapple chunks, drained well

Method

1. Lightly toast the desiccated coconut (either in a preheated oven at 175°C or in a bottom-heavy pan over a medium heat for 6-10 minutes tossing occasionally). Set aside.
2. In a medium bowl, combine the sifted flours, baking soda, spices, and salt together. Set aside.
3. Using an electric mixer on high speed, cream the butter and sugar together until light and fluffy.
   
4. Whisk in the eggs, one at a time, mixing well after each addition, and then mix in the vanilla.
5. Reduce the mixer speed to low, and alternately add in the flour mixture in three parts and the yoghurt in two, beginning and ending with the flour mixture. Mix just until combined (do not overmix).
   
6. On low, whisk in the pineapple juice just till the liquid is fully incorporated. Let the batter sit in room temperature for 20-30 minutes.
7. Meanwhile, preheat the oven to 175°C and prepare a 9”x5” loaf pan (grease if required).
8. When the batter has absorbed the juice sufficiently, using a rubber spatula, fold the pineapple chunks and 1½ C toasted coconut into the batter.
   
9. Spoon the batter into the prepared pan and smooth out the top. Sprinkle the remaining ½ C toasted coconut on top.
   
10. Bake for about 70 minutes, until a tester inserted in the centre comes out clean (cover the pan with foil halfway through to prevent the top from burning).
11. Let the loaf cool in the pan for 20 minutes, then remove it from the pan and transfer it onto a wire rack to cool completely. 
    
12. Store in an air-tight container at room temperature for up to 2 days, or in the fridge for up to 6 days.
    

The flavours of this pineapple coconut loaf are still excellent and the texture/structure is indeed an improvement on the last one. I made sure to drain the pineapple well this time, resting the slices in a colander over a bowl for at least 10 minutes. Then I cut the pineapple slices into small chunks smaller to make for easier slicing, and let the chunks drain in the colander again for another 10-20 minutes while I got the batter ready. Indeed, the loaf was easier to slice, even though the centre of the loaf still crumbled a bit upon slicing. This makes me think that I might be able to do with even less liquid/juice or completely without. I also think that the reduced sugar was a good move, and perhaps the loaf could get away with even less (say ⅔ C). It would perhaps also work with ½ C of sugar in the loaf and a couple of teaspoons sprinkled on top with the toasted coconut. I think that would add a nice crunch, a welcomed addition to the texture.