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

Sweet Coconut Pineapple Bread
Ingredients
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

Sweet Coconut Pineapple Bread
Directions:
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!

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Yield: 10

Sweet Pineapple Coconut Bread

Sweet Coconut Pineapple Bread

This Sweet Pineapple Coconut Bread recipe is a yummy combination of coconut and pineapple.

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

  • 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

Instructions

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 pam 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.

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Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 456Total Fat: 24gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 99mgSodium: 319mgCarbohydrates: 56gFiber: 3gSugar: 37gProtein: 5g

Nutrition facts are an estimate.