Pineapple Coconut Bread offers a tantalizing taste of the tropics in every mouthwatering bite, making it an irresistible treat fit for any occasion. This exquisitely moist and flavorful quick bread harmoniously blends the tropical sweetness of pineapple with the luxurious, nutty essence of coconut. Enhanced by a decadent coconut frosting that crowns each slice, this recipe is a culinary voyage to paradise itself. Whether you’re preparing a leisurely brunch, crafting a memorable dessert, or seeking a special indulgence for a relaxed snack time, Pineapple Coconut Bread promises to captivate and delight. Its ability to seamlessly blend comforting familiarity with exotic flair ensures that it will swiftly earn a cherished place in your culinary repertoire. Indulge in the essence of the islands with Pineapple Coconut Bread and discover a new favorite that embodies pure tropical bliss with every unforgettable bite.
Ingredients:
- 2 cups shredded unsweetened coconut
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 20 ounce can crushed pineapple, well drained
For the Coconut Frosting:
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions:
- Preheat the oven to 325°F (165°C). Grease a 9×5-inch loaf pan with non-stick cooking spray.
- Spread the shredded coconut evenly on a large baking sheet. Toast in the preheated oven for 4-5 minutes, stirring occasionally, until golden brown. Be careful not to let it burn. Set aside to cool.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in half of the flour mixture and half of the sour cream until combined. Add the remaining flour mixture and sour cream, mixing until smooth.
- Fold in the drained crushed pineapple and 1 cup of the toasted coconut until evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Sprinkle the remaining toasted coconut over the top of the batter.
- Bake for 60-70 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- While the bread is baking, prepare the coconut frosting. In a small bowl, whisk together the powdered sugar and milk until smooth.
- When the bread is done baking, remove it from the oven and immediately drizzle the coconut frosting over the top. Allow the bread to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
- Once cooled, slice the Pineapple Coconut Bread and serve. Enjoy the tropical flavors!
Conclusion:
Pineapple Coconut Bread is not just a treat for the taste buds; it’s a slice of tropical bliss that brings the sunny flavors of the islands to your kitchen. Whether you’re indulging in a slice alongside your morning coffee, enjoying it as a satisfying afternoon snack, or serving it as a decadent dessert after a delightful meal, its moist texture and delightful blend of pineapple and coconut flavors promise to transport you to a state of pure culinary delight. Its simplicity in preparation, paired with its heavenly taste, ensures that this recipe will quickly become a beloved staple in your baking repertoire. Embrace the irresistible taste of the tropics with Pineapple Coconut Bread and relish each bite of this truly delightful creation.
Source of the picture : Kitchen Crafty Fun
