Hi Kathleen, you could add diced dried pineapple to the batter, but if using canned pineapple, that would require adjustments to the recipe due to moisture. If I wanted to add coconut, I would layer it over the frosting.

Thank you. I used a loaf tin, so I guess that is the problem. Next time, I will use the cake pan. I still enjoyed it :)

Hello, what kind of pan did you use? That would make a difference. A loaf pan will take much longer than a cake pan.

Hi, I made this as 2 loaves, but it took ages, maybe double time, to cook and was relatively dense although a good flavour. Would that be usual for loaves? The mixture was quite runny prior to baking so I wondered if I had miscalculated (had to convert to grams)…
Btw, the date frosting is devine!

Hi Debra, oil results in a moist crumb in a cake, so I don’t recommend that substitution, but if you want to try it, use the same amount and substitute 1:1.

Thank you,
Debra

Hi John, I’m so glad it turned out and hope it gives you confidence to continue baking!

Hi Traci, using almond and oat flour would require some other adjustments and testing. Almond flour is more dense, and oat flour is lighter than regular wheat flour so neither are 1:1 substitutions, and the liquid would likely need some adjusting.