Toasted Coconut & Pineapple Quick Bread

Get yourself a cold glass of milk and start loafing around with a slice or two of this delicious and moist quick bread.

This pineapple coconut bread is rich and sweet, made with toasted coconut, pineapple, eggs and butter. For a real tropical feel, add a bit of lime juice to the batter and sing “The Coconut” song by Harry Nilsson while you wait for it to bake.

Ingredients:

• 2 cups sweetened shredded coconut
• 1/2 cup butter
• 1-1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 20 ounces crushed pineapple, drained well

Instructions:

1. Preheat oven to 325 degrees and spray a loaf pan with baking spray.
2. Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally and checking every 2 minutes.
3. In your stand mixer add the butter and sugar and cream together on high speed until light and fluffy for 1-2 minutes.
4. Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
5. Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
6. Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
7. Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
8. Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

Recipe: Courtesy of: Dinner Then Dessert Website

http://dinnerthendessert