Coconut Pineapple Traveling Cake

On the go or à la mode.

Hi Bakers!

What’s a banana bread with so much more flavor and a tropical twist? This Coconut Pineapple Loaf!

A cake? A loaf? A bread? Whatever you want to call it, both pineapple and banana add a ton of flavor and moisture. Coconut, two ways, brings texture and richness, while a lime drizzle packs a mouth-puckering punch into each bite. Grab a slice for breakfast or grill it up and serve with ice cream for an epic treat.

Banana bread is the quintessential traveling cake - easy to transport, no need for frosting, moist for days. My original banana bread recipe is inspired by one from a roadside stand on Oahu, HI. We were visiting my grandfather’s hometown on the North Shore and I was suddenly compelled to pull over and try it. It is rich with coconut milk and hints of coffee with crunchy sugar and macadamia nuts on top.

This recipe is more tropical-forward with the addition of pineapple and shredded coconut. The pineapple, banana, and coconut milk make it so incredibly moist and tender while the added shredded coconut and a portion of whole wheat flour give it texture and structure. If I can’t be driving around the North Shore eating local banana bread, then this is the next best thing.

You will love the lime drizzle on this cake. I wanted this recipe to be truly travel friendly with a fuss-free topping. Not only does the lime drizzle sub in for frosting, it flavors the whole cake with zesty lime. 

Now I can’t think of too many better things in life than slicing a thick slab of this coconut pineapple bread to share with a friend. Or better yet, you wrap up a whole loaf in foil, beeswax, a bandana, or material of your choice and bring it to a friend’s house to enjoy over coffee and conversation. But…

If you want to take it to the next level, try grilling the bread and serving with a scoop of ice cream! I thought I might be able to leave this simple cake alone, but no. And honestly it is so delightful as a snack cake just the way it is. Nonetheless, I cannot be stopped. 

Toasting thick slices of coconut pineapple bread with generous amounts of butter in a hot skillet causes the edges to crisp and caramelize. A spoonful of warm cake and cold vanilla bean ice cream - can you even imagine? Those tropical flavors with a kick of lime, the ice cream beginning to melt from the warm, caramelized cake below? I swear this is the best thing I've tasted in months.