• RECIPE: Pineapple and Coconut Loaf

RECIPE: Pineapple and Coconut Loaf

Pineapple & Coconut Loaf

Are you tired of store bought banana bread (let’s be honest it’s banana cake) and looking for a new flavour? Try this delicious pineapple and coconut loaf. It is no secret I buy my ingredients from bulk food stores, I want to live waste-free as much as possible and that includes food wastage. Buying from bulk food stores means when you’re cooking a specific recipe you only need to buy the ingredients you need. And as an ocean lover, less waste means cleaner water.

This loaf uses fresh pineapples, which are in season all through the Australian summer. When picking a pineapple make sure there are no soft spots/bruises, smell the fruit for sweetness, and make sure the base leaves are still green. Did you know? Our spikey but sweet fruity friend contains Bromelain, an enzyme that helps break down protein to aid digestion. Plus vitamin C and manganese, both which support our immune system and keep us healthy.

This recipe is not gluten free as it contains organic self-raising flour. If you are coeliac or gluten intolerant you can exclude the self-raising flour and increase the coconut flour by ¼ cup, the loaf just won’t rise as much.

Dry Ingredients

  • ½ cup shredded coconut
  • ½ cup coconut flour
  • 1 cup almond flour (I used blanched almond flour)
  • ¼ cup organic self raising flour
  • 1tsp baking powder
  • 1tsp cinnamon

Wet Ingredients

  • 1tsp vanilla bean paste
  • 4 dates, soaked
  • 1/4 cup coconut oil, melted
  • 6 eggs, room temperature
  • 1 cup fresh pineapple, diced

Optional topping

  • 1 cup vanilla coconut yoghurt


  1. Preheat your oven to 170°C and line and butter the base and sides of a baking loaf pan. Set aside.
  2. Soak dates in warm water for about 10mins.
  3. Lightly toast shredded coconut in a pan on the stove top. Empty into a bowl.

4. Add to the toasted coconut, almond flour. Sift in coconut flour, organic self raising flour, baking powder and cinnamon. Stir until combined.

5. Add diced fresh pineapple and dates to a blender (I used my nutribullet) blend for a few seconds until just blitzed.

6. Pour the pineapple/date blend into a strainer and gently push some of the excess liquid into a bowl. You should get about ¼ cup worth of liquid.

7. Add slightly drained pineapple/date mix to a separate bowl with eggs, vanilla bean paste, coconut oil and beat together until combined.

8. Combine wet and dry ingredients and hand mix until combined. It will look too wet initially but coconut flour absorbs a lot of fluid.

9. Pour into the baking loaf pan and cook in the oven for 1 hour.

10. Allow to cool in the pan for 10 mins and then transfer to a cooling rack to allow to cool completely.

11. Whip coconut yoghurt for about a minute and top the loaf. Option to add some toasted coconut flakes or pineapple pieces.

Recipe created by Nutritionist Jessica Worth. Find more of her delicious recipes and great health tips on her blog and instagram.