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Hawaiian Coconut Pineapple Bread Recipe

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This recipe for Hawaiian Coconut Pineapple Bread is from Our Family 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:  
1.5 c sweetened shredded coconut
½ c (1 stick) unsalted butter, room temperature
1.5 c all-purpose flour
½ tsp baking soda
½ tsp salt
1 c sugar
3 large eggs
1 c sour cream
1 can (20 oz) pineapple chunks in juice, well drained
Directions:
Directions:
1. Preheat oven to 350º.

2. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain for at least 10 minutes.

3. On a large rimmed baking sheet spread coconut and bake until lightly toasted, tossing occasionally, for 6 - 10 minutes

4. Grease bottom and side of a 9x5 inch loaf pan, dust with flour, and tap out excess.

5. In a large bowl beat butter and sugar with a mixer on high speed until light and fluffy (about 3 minutes)

6. Add eggs one at a time, beating well after each addition.

7. Reduce speed to low and alternately add flour mixture in three parts and sour cream in two, beginning and adding with flour mixture. Mix just until combined.

8. Fold pineapple and 1 cup of the toasted coconut into batter.

9. Scrape batter into prepared loaf pan and smooth surface with rubber scraper. Sprinkle with remaining 1/2 c of coconut.

10. Bake until toothpick inserted in center comes out clean (65-70 minutes), covering pan with foil halfway through.

11. Let cake cool in pan for 15 minutes. Remove from pan and transfer to wire rack to cool completely.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
Delicious Pinterest find! We've eaten it for breakfast with coffee or milk, or even as a dessert after dinner.

 

 

 

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