Ooh La La Aloha Loaf
Transport your taste buds to a tropical paradise with the delightfully moist and flavorful *Ooh La La Aloha Loaf*! This dreamy quick bread combines the vibrant sweetness of crushed pineapple with the creamy richness of coconut milk for a truly island-inspired treat. A scattering of shredded sweetened coconut and crunchy macadamia nuts adds texture and decadence, while a tangy pineapple glaze takes it over the top. Easy to prepare and ready in just over an hour, this Hawaiian-style loaf is perfect for breakfast, dessert, or an indulgent snack. Garnished with toasted coconut flakes and more macadamia nuts, it’s as stunning as it is scrumptious. Whether you're hosting a brunch or simply craving a tropical escape, this pineapple-coconut loaf will have everyone saying, “ooh la la!”
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter (melted)
- 1 cup canned crushed pineapple (drained, juice reserved)
- 0.5 cups coconut milk
- 1 teaspoons vanilla extract
- 2 eggs (large)
- 0.75 cups shredded sweetened coconut
- 0.5 cups chopped macadamia nuts
- 1 cup powdered sugar (for glaze)
- 2 tablespoons pineapple juice (reserved)
- 2 tablespoons coconut flakes (for garnish)
- 1 tablespoon chopped macadamia nuts (for garnish)
Instructions
Preheat your oven to 350°F (175°C) and grease a standard 9x5-inch loaf pan. Line it with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
In a separate bowl, whisk together the melted butter, drained crushed pineapple, coconut milk, vanilla extract, and eggs until smooth.
Gradually fold the wet ingredients into the dry ingredients using a spatula. Be careful not to overmix. The batter should look slightly lumpy.
Gently fold in the shredded sweetened coconut and chopped macadamia nuts until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. If the top starts to brown too quickly, tent it with aluminum foil during the last 15 minutes of baking.
Remove the loaf from the oven and cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
While the loaf is cooling, make the glaze by whisking together the powdered sugar and reserved pineapple juice until smooth.
Once the loaf is completely cool, drizzle the glaze over the top and garnish with coconut flakes and additional chopped macadamia nuts.
Slice and serve your 'Ooh La La Aloha Loaf'. Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Nutrition Facts
Calories |
530 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.4 g | 57% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 306 mg | 13% | |
| Total Carbohydrate | 74.9 g | 27% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 48.2 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 28 mg | 2% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 142 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
