Coconut Pineapple Bread

Embark on a tropical journey with our Coconut Pineapple Bread recipe! Experience pure bliss as you bite into a moist and flavorful loaf, infused with the luscious sweetness of coconut and the tangy allure of pineapple. Let the aroma of paradise fill your kitchen as you bake your way to pure delight. Transport yourself to a tropical oasis with every mouthwatering bite. Discover the perfect balance of flavors and bake your way to a slice of paradise with this irresistible recipe.

Servings

10

Prep Time

25 minutes

Cook Time

75-80 minutes

Difficulty

Medium

Nutritional Information

Calories

403

Fats

21.1 g

Protein

5.5 g

Carbs

51.3 g

I just can’t get off the coconut & pineapple kick. I love, love, love the two flavors combined.

Ingredients

  • 1+1/2 cups sweetened shredded coconut
  • 1 stick butter room temperature
  • 1+1/2 cups flour all purpose
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (17 ounce) crushed pineapple

Directions

1

Preheat oven to 350F.

2

Drain pineapple into a strainer.

3

Allow to sit and drain, at least 10 minutes.

4

On a cookie sheet spread coconut.

5

Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.

6

Grease and flour loaf pan, I used 4 mini loaf pans.

7

In a medium bowl, mix together flour, baking soda, and salt, set aside.

8

In another bowl beat butter and sugar on high speed until light and fluffy, about 3 minutes.

9

Add eggs, one at a time, beating well after each addition.

10

Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.

11

Mix just until combined.

12

Fold pineapple and 1 cup coconut into batter.

13

Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut.

14

Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with a loose foil tent halfway through).

15

Let cake cool in pan 15 minutes.

16

Remove from pan, and transfer to a wire rack to cool completely.

Recipe slightly adapted from Martha Stewart

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