Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings
The combination of butter, coconut, pineapple, eggs, and many more made this Pineapple Coconut Bread a treat to remember! I am so excited to serve this again this week for my loved ones. Try this recipe now!
Ingredients:
1 c sour cream
20 oz. crushed pineapple, drained well
3 large Eggs
1/2 tsp baking soda
1 1/2 c flour
1/2 c butter
2 c sweetened shredded coconut
1 c sugar
1/2 tsp salt
Directions:
Prepare the oven and preheat to 162 degrees C or 325 degrees F.
Apply baking spray to a loaf pan.
Scatter the coconut onto a baking sheet.
Place the baking sheet inside the preheated oven and bake the coconut for about 6 to 10 minutes. Make sure to shake the baking sheet from time to time.
Add sugar and butter into the bowl of the stand mixer, then beat for about a minute or two or until well blended and creamy.
Add baking soda, salt, and flour. Whisk until well combined.
Add eggs gradually, then beat every addition until well incorporated.
Add flour and sour cream, then stir until well combined.
Add 1 cup of coconut flakes and pineapple, then stir until well incorporated.
Transfer the batter into the prepared loaf pan and spread it evenly.
Sprinkle the rest of the coconut on top.
Place it inside the preheated oven and bake for 65-70 minutes or until a toothpick comes out clean after inserting it in the middle.
Remove from the oven and allow it to cool for a few minutes at room temperature.
Serve and enjoy!
Notes:
Place any leftovers in an airtight container, then place them inside the fridge. They can last up to 7 days or 2 months in the freezer.
Nutrition Facts:
Calories: 360 kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 173mg | Potassium: 172mg | Fiber: 2g | Sugar: 30g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
