Like most people I love bread and I am always trying to come up with fun new ways to make bread. I am thrilled with how this one turned out, it’s a yummy combination of pineapple and coconut. There really isn’t much to it. It’s super simple to make and exceptionally delicious.
Sweet Pineapple Coconut Bread
3 C sweetened shredded coconut
2 tbsp unsalted sweet cream butter
1⁄2 C unsalted sweet cream butter, softened
1 C sugar
3 large eggs
1 C sour cream
1⁄2 tsp baking soda
1⁄2 tsp kosher salt
1 1⁄2 C flour
1 17oz can crushed pineapple, drained
Using a large pan over medium heat, melt the 2 tbsp butter and pour the coconut into the pan.
Using a rubber spatula, spread the coconut all over the pan and allow to toast for 3 – 5 minutes or until a golden brown shade.
Preheat the oven to 350 degrees and spray a 9 in loaf pan with baking spray.
Using a large bowl, beat the butter and sugar until fluffy.
Beat in the eggs, one at a time until combined.
Beat in the sour cream, baking soda and salt until combined.
Gradually beat in the flour.
Fold in the crushed pineapple and 1 C of the toasted coconut.
Pour the batter into the loaf pan and top with more toasted coconut.
Bake in the oven for 65 – 75 minutes or until a toothpick comes out clean.
If need to, in order to avoid burning, cover the loaf with a sheet of foil.
Once baked, remove from oven and allow to cool completely before removing from pan and enjoy!