"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Coconut Pineapple Bread Recipe

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This recipe for Coconut Pineapple Bread, by , is from The Andrus Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Gretchen Gedeon

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 cups shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups flour
1/2 t. baking soda
1/2 t. salt
1 cup sugar
3 large eggs
1 cup sour cream
1 - 20 oz. can pineapple chunks, drained well

Directions:
Directions:
Preheat oven to 350F. On large rimmed baing sheet spread 1 cup of the coconut and bake to lightly toast, tossing occasionally, 6-10 minutes. Set aside.

Grease bottom/sides of 9X5 loaf pan, dust with flour, tapping out excess. In medium bowl whisk flour, baking soda, salt; set aside. In the bowl of a stand mixer beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each additional. Reduce speed to low and alternately add flour mixture in 3 parts and sour cream, beginning and ending with flour mixture. Mix until just combined. Using rubber scapper, fold pineapple and coconut into batter. Pour batter into prepared pan and smooth top. Sprinkle with remaining 1/2 cup of coconut and bake until a toothpick inserted into center comes out clean, approximately 60-65 minutes (cover with foil halfway through so top doesn't burn). Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to wire rack to cool completely.

 

 

 

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