This pineapple coconut bread is moist, tender, sweet, and tropical with a combination of fresh pineapple and shredded coconut for a summer treat! Unlike many other pineapple cake recipes, this version is also refined sugar-free, oil-free, dairy-free, gluten-free, and vegan!
⅓heaped cup(50g)powdered Erythritolor use icing sugar
1Tbspcanned coconut milk
I recommend measuring the ingredients in grams on a kitchen scale for exact results. Also, you can watch the video in the post for visual instructions.Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until it's purée. You'll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
Preheat the oven to 350 F (180 C) and line a 9-inch (23 cm) loaf pan with parchment paper.I used an 8-inch (20 cm) pan, but had some leftover batter, which I used for muffins.
Process all dry ingredients in a food processor or blender.
Add the wet to the dry ingredients and pulse again until just combined.
Pour the mixture into the pan and bake in the oven for about 45-50 minutes, or until a toothpick (inserted in the center of the bread) comes out clean.
Let cool, then mix the ingredients for the icing in a bowl with a whisk. Drizzle the icing over the bread and enjoy!
Flour: You can use regular flour instead of rice flour if it doesn't need to be gluten-free.
Cornstarch: Potato flour should work too.
Shredded unsweetened coconut: You can use 75 grams of ground, blanched almonds (almond flour) instead. Any other ground nuts should be fine too.
Maple syrup: Any other liquid sweetener is fine.
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.