Pineapple Coconut Bread
User Reviews
5
Pineapple Coconut Bread
Description
This bread begins by toasting shredded coconut to a golden color to bring out its flavor and crunchy texture. The dry ingredients including flour, baking soda, and salt are mixed separately. Butter and sugar are creamed until light, then eggs are incorporated one at a time to build a smooth batter. Alternating additions of flour mixture and sour cream are blended in carefully to keep the batter tender.
Drained crushed pineapple and some of the toasted coconut are folded into the batter. The mixture is then poured into a loaf pan and topped with remaining toasted coconut for a textured crust. It is baked at a moderate temperature until a toothpick inserted comes out clean, indicating doneness.
This quick bread offers a tropical flavor profile due to pineapple and coconut combination, with moist, tender crumb contrasting the toasted coconut topping. It works well as a breakfast bread, snack, or dessert. The use of sour cream adds richness and keeps the bread moist during baking.
Ingredients
- 2 cups coconut shredded, unsweetened
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 3 egg
- 1 cup sour cream
- 20 ounce pineapple drained well, crushed, canned
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat oven to 325F.
- Spread the coconut out on a large cookie sheet and bake at 325F for 4-5 minutes until golden brown, stirring at least once during the baking time. Tip: watch the coconut very closely so it doesn't burn. Set the toasted coconut aside to cool.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating the eggs into the batter well between each addition.
- Add half of the flour mixture and half of the sour cream and mix well. Add the remaining flour mixture and sour cream, mixing until fully incorporated.
- Stir in the crushed pineapple (as much of the juice drained off as possible) and 1 cup of the toasted coconut. Pour the batter into a loaf pan that has been greased with non-stick cooking spray. Top with the remaining toasted coconut.
- Bake the bread at 325F for 60-70 minutes, until a toothpick inserted into the center comes out clean.
- In a small bowl, combine the powdered sugar and milk. Pour the frosting over top of the bread while it is still slightly warm, but not hot. Cool the bread completely to room temperature, then slice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 661 kcal
% Daily Value*
| Calories | 661kcal | 33% |
| Carbohydrates | 92g | 31% |
| Protein | 8g | 16% |
| Fat | 32g | 49% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 102mg | 34% |
| Sodium | 364mg | 15% |
| Potassium | 333mg | 7% |
| Fiber | 5g | 20% |
| Sugar | 66g | 132% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 7mg | 8% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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