Pineapple Coconut Bread
As a boy, having freshly made banana bread was a treat that my Grandma Margret used to make for us. My brother Pat and I would devour the whole thing in one sitting while it was still warm with a little butter. We didn’t have it often but when we did it was special. I saw this and thought I would try to recreate a little of that magic in a different time and flavors.
2 cups shredded unsweetened coconut
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt (no substitute in baking)
1/2 cup butter softened
1 cup granulated sugar
1 cup sour cream (or you can use a non-dairy coconut milk sour cream)
3 3/4 cups crushed pineapple(or a 20oz can), drained well
2 cups powdered sugar
2 Tbs pineapple juice
- Preheat oven to 325F.
- Toast coconut for 4-5 minutes until golden brown, stirring.
In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating the eggs into the batter well between each addition.
- Add half of the flour mixture and half of the sour cream and mix well. Add the remaining flour mixture and sour cream, mixing until fully incorporated.
- Stir in the crushed pineapple and 1 cup of the toasted coconut. Pour the batter into a loaf pan that has been greased with non-stick cooking spray. Top with the remaining toasted coconut.
- Bake the bread at 325F for 60-70 minutes, until a toothpick inserted into the center comes out clean.
- In a small bowl, combine the powdered sugar and pineapple juice. Pour the frosting over top of the bread while it is still slightly warm, but not hot. Cool the bread completely to room temperature, then slice and serve.