Coconut Bread With Sweet Pineapple Butter Food

PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 325 degrees and spray a loaf pan with baking spray.
• Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
• In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
• Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
• Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
• Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
• Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
• Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

SWEET PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 350*F.
• Grease and flour a 9" loaf pan or 4 mini loaf pans.
• Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
• Beat butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, mixing to combine.
• Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
• Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
• Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
• Bake a large loaf pan for 65-70 minutes, (mini loaves bake approximately 40 minutes) or until a toothpick comes out clean. Let sit for 15 min . Then remove from pan to a wire rack to cool completely.

SWEET PINEAPPLE COCONUT BREAD

Steps:

• Heat a large pan over medium heat, then spread the coconut all over the dry pan and allow to toast until golden brown.
• Preheat the oven to 350 degrees Fahrenheit, and grease a 9 inch loaf pan.
• Using a large bowl, beat the butter and sugar until fluffy.
• Beat in the eggs, one at a time until combined.
• Beat in the sour cream, baking soda and salt until combined.
• Gradually mix in the flour until just combined.
• Fold in the crushed pineapple and 1 Cup of the toasted coconut.
• Pour the batter into the loaf pan and top with more toasted coconut.
• Bake in the oven for 65 - 75 minutes or until a toothpick comes out clean. Check the loaf at the 40 minute marl and if needed, cover the loaf with a sheet of foil to prevent the crust from browning too much.
• Once baked, remove from oven and allow to cool completely before removing from pan and enjoying!

COCONUT BREAD WITH SWEET PINEAPPLE BUTTER

Steps:

• Preheat oven to 375 degrees F. Grease the bottom and sides of a 9 x 5 inch loaf pan with butter.
• In a large bowl, mix the flour with the baking powder, salt and cinnamon. In another bowl, whisk together the melted butter, brown sugar, eggs, vanilla and the lemon zest. Pour in the coconut milk and whisk it all together.
• Pour the wet ingredients into the dry ingredients and fold everything together until you have a smooth batter. Gently fold in the shredded coconut until everything is evenly distributed.
• Pour into the prepared loaf pan and put on top of a cookie sheet. Bake for 1 hour to 1 hour and 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. Make sure to rotate the bread a few times while cooking to ensure even cooking and browning.
• Cool the bread in the pan for 20 minutes. When cool enough, release from pan and let completely cool before slicing.
• Toast the slices of coconut bread, dust with confectioners sugar and serve with the pineapple butter!
• Pineapple Butter:.
• Press all of the liquid out of the crushed pineapple. (If there is too much juice, the fruit will separated from the butter.) I like to use a food processor to mix up the pineapple and butter but you can also mash them together in a bowl - just make sure your butter is very soft. Place the butter into a serving bowl.
• *Note: to toast the cocount, Preheat oven to 350 degrees F. Spread the coconut on a cookie sheet and bake for about 15 minutes, stirring occasionally and checking to make sure it's not getting too well done.

COCONUT SWEET BREAD - TRINIDAD

Steps:

• Mix and sift flour, baking powder and salt four times.
• Add sugar and fruit; blend evenly.
• Add coconut, cinamon and grated nutmeg and stir well.
• In another bowl combine the whipped eggs, milk, essence and cooled melted butter. Mix well.
• Make a well in the flour mixture.
• Pour the egg mixture into the well and stir with a spoon. Batter will be heavy and mixture will be fairly stiff.
• DO NOT KNEAD or bread will be tough. Mix entirely by spoon, assisted by a knife.
• Pile into 2 non-stick or greased loaf tins.
• Bake at 325 degrees for 50 - 60 minutes or until an inserted skewer comes out clean.
• OPTIONAL: When done, glaze with mixture of 1 tablespoon sugar and one tablespoon water. Sprinkle with granulated sugar and Return to the oven for 3 -4 minutes.

COCONUT PINEAPPLE BREAD

Steps:

• 1. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes. (watch closely it burns easily.) Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
• 2. a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes.
• 3. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined. Fold pineapple and 1 cup toasted coconut into batter.
• 4. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined. Fold pineapple and 1 cup toasted coconut into batter.
• 5. Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

COCONUT BREAD II

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch loaf pan.
• In a large bowl, beat together sugar and vegetable oil. Beat in eggs and coconut extract. In a separate bowl, sift together flour, salt, baking powder and baking soda. Stir flour mixture into egg mixture alternately with buttermilk and coconut.
• Bake in preheated oven for 45 minutes, until a toothpick inserted into center of the loaf comes out clean.