Coconut Pineapple Bread Food

PINEAPPLE BANANA BREAD

Steps:

• In a bowl, cream butter and sugar. Beat in eggs. Stir in banana, pineapple and coconut. Combine dry ingredients; stir into creamed mixture just until combined. Spoon into a greased 8x4-in. loaf pan. Bake at 350° for 65-70 minutes or until bread test done. Cool in pan 10 minutes; remove to a wire rack.

COCONUT-PINEAPPLE LOAF CAKE

Steps:

• Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
• Using an electric mixer on high speed, beat butter and sugar until light and fluffy. 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 (do not overmix).
• Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

PINEAPPLE COCONUT ZUCCHINI BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
• Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
• Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.

PINEAPPLE AND COCONUT BREAD LOAF

Steps:

• Combine ingredients in order given one at a time, mixing well between each addition.
• Pour batter into a greased loaf pan.
• Bake for 1 hour in a 350 degree oven, or until a toothpick inserted in the middle comes out clean.

COCONUT-PINEAPPLE BANANA BREAD

Steps:

• Preheat oven to 350°F.
• Spray 9 x 5-inch loaf pan with cooking spray.
• Combine flour, baking soda, salt, nutmeg and ginger in a bowl and stir with a whisk to combine.
• Set aside.
• Place sugar, oil, yogurt and eggs in mixer bowl and beat at medium speed until well blended.
• Add banana, vanilla and pineapple.
• Mix until blended.
• Add flour mixture and beat on low until just moist.
• Stir in walnuts and coconut.
• Put batter in loaf pan and bake 60-70 minutes or until a wooden pick inserted in center comes out clean.
• Cool in pan 10 minutes on wire rack.
• Remove from pan and cool completely.
• Store in airtight container.

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.

PINEAPPLE COCONUT BREAD

Steps:

• Preheat oven to 325F.
• Spread the coconut out on a large cookie sheet and bake at 325F for 4-5 minutes until golden brown, stirring at least once during the baking time. Tip: watch the coconut very closely so it doesn't burn. Set the toasted coconut aside to cool.
• 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 (as much of the juice drained off as possible) 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 milk. 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.

HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE

Steps:

• Preheat oven to 350 degrees F. 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.
• Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In 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. 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. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

PINEAPPLE COCONUT QUICK BREAD

Steps:

• Heat oven to 350F degrees. Line the wells in the mini loaf pan with parchment, allowing the parchment on the 2 long sides to overhang. These will be used as "handles" to lift the tiny cakes out of the pan easily once they are baked. Set pan aside.
• First, set your pineapple to drain. Let it drain while you work on the rest of the recipe. Make sure the pineapple is drained well and you press it once or twice (but it doesn't need to be pressed completely dry as a bone). Save the juice for later.
• In the bowl of an electric mixer, cream the butter and sugar until it looks light and fluffy. Add eggs and beat. Add pineapple, vanilla and salt. Mix well; it will look curdled, which is just fine! Don't panic.
• In a separate bowl, mix the flour, baking soda, baking powder, cinnamon, nutmeg, walnuts and coconut. Add the dry mixture to the wet mixture, and stir just until mixed. Don't overmix or you will develop the gluten and your bread will turn out too rubbery.
• Scoop the batter into the 6 wells in the mini loaf pan. Bake for 25 minutes. If you test it with a wooden pick or cake tester, it will emerge with dry crumbs but no wet batter.
• (TO BAKE IN MINI LOAF FOIL PANS: If you want to bake this in the slightly larger foil mini loaf pans you can buy in the grocery store (5 1.2x3 inches), it will fill 3 of them. Spray with non-stick cooking spray if you like, and bake 35-40 minutes.)
• Remove from oven and allow to cool in the pan for 10-ish minutes, and then use the parchment handles to remove the loaves from the pan. Set them on a wire rack to cool completely.
• Leave them naked (they're great that way!), or frost with a bit of simple frosting (recipe follows).
• SIMPLE ICING/FROSTING: 3/4 cup powdered sugar, tiny pinch of table salt, 2 tablespoons melted butter, 2 teaspoons pineapple juice. Stir together briskly in a small bowl. Spread onto mini loaves and then decorate the loaves by spreading with the icing and then decorate each loaf as you like, with sprinkles, some chopped walnuts, some shredded coconut, etc.
• Makes 6 mini loaves

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.

PINEAPPLE BREAD

Steps:

• I recommend measuring the ingredients in grams on a kitchen scale for exact results. Also, you can watch the video in the post for visual instructions.Chop 1/2 of a small/medium pineapple (peeled) into chunks, then blend in a high-speed blender until it's purée. You'll need 1 1/2 cups (350 grams) of purée for this recipe. Set aside.
• Preheat the oven to 350 F (180 C) and line a 9-inch (23 cm) loaf pan with parchment paper.I used an 8-inch (20 cm) pan, but had some leftover batter, which I used for muffins.
• Process all dry ingredients in a food processor or blender.
• Add the wet to the dry ingredients and pulse again until just combined.
• Pour the mixture into the pan and bake in the oven for about 45-50 minutes, or until a toothpick (inserted in the center of the bread) comes out clean.
• Let cool, then mix the ingredients for the icing in a bowl with a whisk. Drizzle the icing over the bread and enjoy!