The first time I have Pineapple Coconut Bread was when I traveled to Maui. It’s so good with a natural sweetness from the pineapple and coconut. It’s deliciously addicting that I ate it every day during our trip. I even took some home. And I’m so happy when I learned how to make it. It’s very easy! Even you can follow through.
So bring Maui right in your backyard for an unforgettable summer experience! Have a slice of pineapple coconut bread for breakfast with your cup of coffee or dessert (just drizzle it with caramel sauce or some ice cream on top).
2 cups of sweetened shredded coconut
1/2 c. butter
1 1/2 cups of flour
1/2 tsp. baking soda
1/2 tsp. salt
1 c. sugar
3 large eggs
1 c. sour cream
20 ounces of crushed pineapple, drained well
How to make Pineapple Coconut Bread
Step 1: Prepare the oven by preheating it to 325-degrees. Then, spray a loaf pan with a baking spray.
Step 2: Place the coconut on a baking sheet and spread evenly. Put inside the oven and bake for 6-10 minutes, make sure to occasionally shake the tray.
Step 3: Use a stand mixer on high speed to beat the butter, sugar, and cream until light and fluffy. It usually takes about 1-2 minutes.
Step 4: In a bowl, add the flour, baking soda, and salt. Whisk until well mixed.
Step 5: Now, add the eggs one at a time. Mix them until fully combined. Alternately, add the flour and the sour cream in batches, about 1/3 of the amount each time.
Step 6: Use a spatula to slowly add the pineapple and 1 cup of the coconut flakes.
Step 7: Pour the batter into the loaf pan and sprinkle with the remaining coconut.
Step 8: Place inside the preheated oven and bake for 65 to 70 minutes or until a toothpick inserted in the middle of the bread comes out clean.
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