Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings
This pineapple coconut bread is a moist and rich bread with a hint of tropical flavor. A summer treat that you can easily make all year round and perfect to serve for breakfast, brunch, or even dessert. I like to drizzle a slice with a generous amount of caramel sauce and top it with a big scoop of ice cream for the ultimate dessert. Or enjoy with your favorite cup of freshly brewed coffee in the morning to start your day right.
Ingredients
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3 large eggs
1/2 c. butter
2 c. sweetened shredded coconut
1/2 tsp baking soda
1 c. sugar
1 c. sour cream
1 1/2 c. flour
20 oz. crushed pineapple – drained well
1/2 tsp salt
How to make Pineapple Coconut Bread
Step 1: Prepare the oven. Preheat it to 325 degrees. Using a baking spray, grease a loaf pan.
Step 2: On the prepared baking sheet, spread the coconut. Place in the preheated oven and bake for about 6 to 10 minutes, shaking the tray often.
Step 3: Add the butter and sugar to a stand mixer. Cream for about 1 to 2 minutes on high speed until light and fluffy.
Step 4: Into a bowl, add the flour, baking soda, and salt. Mix well until blended.
Step 5: Then, add the eggs, a piece at a time until well incorporated. Next, add the flour mixture alternately with the sour cream (I added ⅓ of the amount each time).
Step 6: Using a spatula, fold in the pineapple and 1 c of the coconut flakes.
Step 7: Into the prepared loaf pan, transfer the batter, and sprinkle with the rest of the coconut. Place in the preheated oven and bake for about 65 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Step 8: Slice and serve for breakfast, brunch, or dessert. Enjoy!
Nutrition Facts:
Calories: 360 kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 173mg | Potassium: 172mg | Fiber: 2g | Sugar: 30g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
Ingredients
- 3 large eggs
- 1/2 c. butter
- 2 c. sweetened shredded coconut
- 1/2 tsp baking soda
- 1 c. sugar
- 1 c. sour cream
- 1 1/2 c. flour
- 20 oz. crushed pineapple - drained well
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees. Using a baking spray, grease a loaf pan.
Step 2: On the prepared baking sheet, spread the coconut. Place in the preheated oven and bake for about 6 to 10 minutes, shaking the tray often.
Step 3: Add the butter and sugar to a stand mixer. Cream for about 1 to 2 minutes on high speed until light and fluffy.
Step 4: Into a bowl, add the flour, baking soda, and salt. Mix well until blended.
Step 5: Then, add the eggs, a piece at a time until well incorporated. Next, add the flour mixture alternately with the sour cream (I added ⅓ of the amount each time).
Step 6: Using a spatula, fold in the pineapple and 1 c of the coconut flakes.
Step 7: Into the prepared loaf pan, transfer the batter, and sprinkle with the rest of the coconut. Place in the preheated oven and bake for about 65 to 70 minutes or until a toothpick inserted in the center of the loaf comes out clean.
Step 8: Slice and serve for breakfast, brunch, or dessert. Enjoy!
