Coconut Pineapple Bread, My New Love
Like I wanted to cry when I realized I REALLY should have put it in the refrigerator since it had gone bad... PLEASE don't make my mistake, due to the moisture and sugar content of the pineapple you've gotta refrigerate it.
I found this recipe over at one of the new blogs I've added to my overflowing Google Reader, Two Peas & Their Pod, and with this recipe it's certainly earned the right to stay!
I also made it a little lighter and used fat free sour cream since it was what I had on hand, and the bread was plenty rich without the full fat, we thought.
Yield: 1 loaf Cook Time: 60-65 minutes
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup unsalted butter, at room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream (I used Fat Free and didn’t feel like I was missing anything!)
- 2 cups fresh pineapple chunks (I was eager to make this and had canned pineapple, so I used canned, but drained it well, it worked out, I’m sure fresh would have been better)
View the full directions over on their site.
Taking the time to toast the coconut really helps the taste, I just used my toaster oven.
Draining the canned pineapple.
The batte, then folded in the coconut and pineapple.
I was really scared this was going to overflow the pan since it was so full, but since it’s a all purpose flour bread not a yeast bread, it wasn’t an issue.
Sooo good, I think I’m gonna have to go make some more now…