A delightful tropical-inspired loaf cake paired with a luscious pineapple butter spread.
Preheat your oven to 375°F (190°C) and grease a 9x5 inch loaf pan.
Use parchment paper for easy removal of the loaf.
In a large mixing bowl, combine the flour, baking powder, salt, and cinnamon.
Sift the dry ingredients for a lighter texture.
In another bowl, whisk together the melted butter, brown sugar, eggs, vanilla extract, and lemon zest.
Ensure the butter is not too hot to avoid cooking the eggs.
Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
Do not overmix to keep the loaf tender.
Fold in the shredded coconut gently until evenly distributed.
Use toasted coconut for added flavor.
Pour the batter into the prepared loaf pan and bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.
Rotate the pan halfway through baking for even cooking.
Let the loaf cool in the pan for 20 minutes, then transfer to a wire rack to cool completely.
Ensure the loaf is fully cooled before slicing to maintain its shape.
In a bowl, mix the softened butter with the crushed pineapple until well combined.
Drain the pineapple thoroughly to prevent separation.
Serve slices of the coconut loaf with a generous spread of pineapple butter.
Dust the loaf with powdered sugar for a decorative touch.
