Description
This Pineapple Coconut Bread is a moist, flavorful loaf combining toasted shredded coconut, crushed pineapple, and a creamy sour cream base. Finished with a simple powdered sugar glaze, it’s perfect for breakfast, dessert, or a sweet snack.
Ingredients
Scale
Dry Ingredients
- 2 cups shredded unsweetened coconut
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 20 ounce can crushed pineapple, drained well
Glaze
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the bread and toasting coconut.
- Toast the Coconut: Spread the shredded coconut evenly on a large cookie sheet. Bake at 325°F for 4-5 minutes, stirring at least once to ensure even toasting. Watch closely to prevent burning. Remove and allow to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps provide structure and aeration to the bread.
- Add Eggs and Sour Cream: Add eggs one at a time into the creamed butter and sugar, beating well after each addition. Then alternately mix in half of the dry ingredient mixture and half of the sour cream, followed by the remaining dry ingredients and sour cream, blending until just incorporated.
- Combine Pineapple and Coconut: Gently fold in the drained crushed pineapple and 1 cup of the toasted coconut into the batter. Pour the batter into a greased loaf pan and sprinkle the remaining toasted coconut evenly on top.
- Bake the Bread: Bake at 325°F for 60-70 minutes, until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked without being overdone.
- Prepare the Glaze: In a small bowl, mix powdered sugar and milk until smooth. Pour the glaze over the bread while it is still slightly warm but not hot, allowing it to soak in nicely.
- Cool and Serve: Let the bread cool completely to room temperature before slicing, ensuring clean slices and allowing flavors to set.
Notes
- Be careful when toasting coconut as it can burn quickly; stir frequently and monitor closely.
- Drain the crushed pineapple well to prevent extra moisture that could affect the bread’s texture.
- The glaze adds sweetness and moisture but can be adjusted or omitted to reduce sugar content.
- This bread stores well wrapped at room temperature for 2-3 days or refrigerated for up to a week.
