Yields: 4 MINI LOAVES
Prep Time: 10 MINUTES
Cook Time: 1 HOUR 5 MINUTES
Total Time: 1 HOUR 15 MINUTES
A taste of the islands, this pineapple coconut bread recipe combines your favorite two ingredients into a sweet loaf that takes about 10 minutes prep.
Makes 4 mini loaves or 1 large loaf.
Ingredients
1 1/2 cups sweetened shredded coconut
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 cup sour cream
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour all purpose
1 can (17 ounce) crushed pineapple, drained
Instructions
Preheat oven to 350*F.
Grease and flour a 9″ loaf pan or 4 mini loaf pans.
Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
Beat butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, mixing to combine.
Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
Bake a large loaf pan for 65-70 minutes, (mini loaves bake approximately 40 minutes) or until a toothpick comes out clean. Let sit for 15 min . Then remove from pan to a wire rack to cool completely.
NUTRITION INFORMATION: SERVING SIZE: 1/2 a mini loaf
Amount Per Serving: CALORIES: 429TOTAL FAT: 26.2gSATURATED FAT: 17.6gCHOLESTEROL: 113mgSODIUM: 380mgCARBOHYDRATES: 47.7gFIBER: 1.7gSUGAR: 36.6gPROTEIN: 4.8g