Delicious Pineapple and Coconut Bread

Pineapple and coconut bread is quick to prepare, sweet, and tastes like a tropical paradise. It is deliciously filled with pineapple and toasted coconut topped with a creamy coconut glaze.

This recipe will be a family favorite!

Ingredients:

2 cups (500 ml) of unsweetened shredded coconut

1 1/2 cups (375 ml) of flour

1/2 teaspoon (2.5 ml) of baking soda

1/2 teaspoon (2.5 ml) of salt

1/2 cup (125 ml) of softened butter

1 cup (250 ml) of granulated sugar

3 eggs

1 cup (250 ml) of sour cream

20 ounces (590 ml) of well-drained crushed pineapple

2 cups (500 ml) of powdered sugar

2 tablespoons (60 ml) of milk

Preparation:

1. Preheat the oven to 325F (160C).

2. Spread the coconut on a large cookie sheet and bake at 325F (160C) for 4 to 5 minutes, until the coconut is golden, stirring at least once while baking.

NOTE: Watch the coconut closely to prevent burning.

3. Set aside the toasted coconut and let it cool.

4. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.

5. In a large mixing bowl, cream the butter and sugar until light and fluffy.

6. Add the eggs, one at a time, beating well into the batter between each addition.

7. Add half of the flour mixture and half of the sour cream and mix well.

8. Add the remaining flour mixture and sour cream, mixing until fully incorporated.

9. Drain as much juice as possible from the crushed pineapple pieces and add them along with 1 cup of toasted coconut.

10. Pour the batter into a greased loaf pan with non-stick spray. Top with the remaining toasted coconut.

11. Bake the bread at 325F (160C) for 60 to 70 minutes, until a toothpick inserted in the center comes out clean.

12. In a small bowl, mix the powdered sugar and milk. Pour this glaze over the top of the bread while it is still slightly warm, but not hot.

13. Let the bread cool completely to room temperature, then slice and serve.