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I love pineapple, and my husband loves coconut. When I stumbled across the recipe for this bread on Pinterest, I knew I had to try it sometime soon. A couple of days ago, the grocery store had pineapple on sale, and that decided it.
There's a lot to love about this recipe. It tastes very fresh, and there's a good crunchiness throughout the bread. Best of all, you can do this as jumbo muffins, and simply cut the baking time in half. It comes together very easily, and isn't overly sweet (and if you worry about that, you can leave out some of the sugar).
Pineapple Coconut Bread
Ingredients:
7oz bag sweetened shredded coconut
1 stick butter, at room temperature (NOT COLD)
1 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup or 8oz sour cream
2 1/2 cups fresh pineapple, diced into chunks (a little over half of a pineapple)
Turn the oven on 350 degrees F.
First, toast about 2/3 c of your shredded coconut(the rest you will save for topping). Spread it over a cookie sheet, and stick that in the oven for about 6 minutes. Watch it, because you don't want to burn it, you just want to bring out more of the flavor. Some of it should get to be a nice golden color. You can dice up your pineapple while you wait for it to toast. When the time is up or the coconut has turned golden, pull it from the oven and let it cool.
In a small bowl, mix the flour, baking soda, and salt together. Set aside.
In a large bowl, mix your butter and sugar until light and fluffy. Then add eggs, one at a time. Next, add about 1/3 of the flour mixture. Then add half of your sour cream. When that has combined, repeat with another 1/3 of the flour mixture, and the rest of the sour cream. When that has combined, add the last 1/3 of the flour mixture, and mix just until everything is incorporated.
Now you get to add the toasted coconut and the pineapple.
When that's done, pour the batter into a greased 9x5 loaf pan or into jumbo muffin tins. I did a little of both, because our loaf pan is 9x4 and I didn't want a super tall loaf.
Sprinkle the top of the loaf or muffins with the untoasted coconut. If you're doing jumbo muffins, at this point you can just pop them into the oven for about 30 minutes (regular muffins should probably cook about 15-20 minutes). If you're doing a loaf, you'll need to cover the top with tin foil for the first 30 minutes to keep the coconut from burning (or you can just add the coconut topping after it's baked for 30 minutes). The loaf will need to cook for about an hour total.
Let the muffins/loaf cool before eating--the pineapple will retain a lot of heat, and you don't want to burn your mouth just because you were a little impatient. ;)
There's a lot to love about this recipe. It tastes very fresh, and there's a good crunchiness throughout the bread. Best of all, you can do this as jumbo muffins, and simply cut the baking time in half. It comes together very easily, and isn't overly sweet (and if you worry about that, you can leave out some of the sugar).
Pineapple Coconut Bread
Ingredients:
7oz bag sweetened shredded coconut
1 stick butter, at room temperature (NOT COLD)
1 cup sugar
3 large eggs
1 1/2 cups all purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 cup or 8oz sour cream
2 1/2 cups fresh pineapple, diced into chunks (a little over half of a pineapple)
Turn the oven on 350 degrees F.
First, toast about 2/3 c of your shredded coconut(the rest you will save for topping). Spread it over a cookie sheet, and stick that in the oven for about 6 minutes. Watch it, because you don't want to burn it, you just want to bring out more of the flavor. Some of it should get to be a nice golden color. You can dice up your pineapple while you wait for it to toast. When the time is up or the coconut has turned golden, pull it from the oven and let it cool.
In a small bowl, mix the flour, baking soda, and salt together. Set aside.
In a large bowl, mix your butter and sugar until light and fluffy. Then add eggs, one at a time. Next, add about 1/3 of the flour mixture. Then add half of your sour cream. When that has combined, repeat with another 1/3 of the flour mixture, and the rest of the sour cream. When that has combined, add the last 1/3 of the flour mixture, and mix just until everything is incorporated.
Now you get to add the toasted coconut and the pineapple.
When that's done, pour the batter into a greased 9x5 loaf pan or into jumbo muffin tins. I did a little of both, because our loaf pan is 9x4 and I didn't want a super tall loaf.
Sprinkle the top of the loaf or muffins with the untoasted coconut. If you're doing jumbo muffins, at this point you can just pop them into the oven for about 30 minutes (regular muffins should probably cook about 15-20 minutes). If you're doing a loaf, you'll need to cover the top with tin foil for the first 30 minutes to keep the coconut from burning (or you can just add the coconut topping after it's baked for 30 minutes). The loaf will need to cook for about an hour total.
Let the muffins/loaf cool before eating--the pineapple will retain a lot of heat, and you don't want to burn your mouth just because you were a little impatient. ;)
