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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Sweet Pineapple Coconut Bread Recipe

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This recipe for Sweet Pineapple Coconut Bread is from Facebook and Pinterest recipes, 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!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 cups sweetened shredded coconut
1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 cup sour cream
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flour all purpose
1 can (17 ounce) crushed pineapple, drained
Directions:
Directions:
1. Preheat oven to 350*F.
2. Grease and flour a 9" loaf pan or 4 mini loaf pans.
3. Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
4. Beat butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, mixing to combine.
5. Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
6. Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
7. Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
8. Bake a large loaf pan for 65-70 minutes, (mini loaves bake approximately 40 minutes) or until a toothpick comes out clean. Let sit for 15 min . Then remove from pan to a wire rack to cool completely.

 

 

 

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