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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pina Colada Bread Recipe

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This recipe for Pina Colada Bread is from The Crawford Family Cookbook, 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:  
1½ c. sweetened shredded coconut
1 stick butter
1½ c. all-purpose flour
½ t. baking soda
½ t. salt
1 c. sugar
3 large eggs
1 c. sour cream
1 20 oz can pineapple chunks
Directions:
Directions:
Preheat oven to 350 degrees. Pour pineapple chunks into a fine mesh strainer and allow to sit & drain - at least 10 minutes. On a large baking sheet, spread coconut flakes & bake until lightly toasted, tossing occasionally. (About 5-10 minutes)

Grease bottom & sides of a 9x5 inch load pan & dust with flour, tapping out excess. Whisk together flour, baking soda & salt in medium bowl & set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter & sugar on high until light & fluffy. (About 3 minutes) Add eggs one at a time, beating well after each addition. Reduce speed to low & alternate in the flour mixture in three parts and the sour cream in two parts, beginning & ending with the flour mixture. Mix just until combined.

Fold pineapple & 1 cup of the toasted coconut into batter & place into prepared loaf pan. Sprinkle with remaining coconut. Bake until a toothpick inserted in center comes out clean (50-70 minutes). I cover with foil halfway through cooking.
Personal Notes:
Personal Notes:
The last time I made this I added a smashed banana & lowered the amount of sour cream. I also always add walnuts.

 

 

 

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