PINEAPPLE COCONUT BREAD
Pineapple Coconut Bread is rich and sweet, made with coconut, pineapple, eggs and butter.
Provided by Sabrina Snyder
Categories Bread
Time 1h15m
Number Of Ingredients 9
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).
Nutrition Facts : Calories 360 kcal, Carbohydrate 44 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 63 mg, Sodium 173 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
COCONUT PINEAPPLE LOAF CAKE
Coconut and pineapple simply goes together, and in this loaf cake they surely did. This coconut pineapple loaf cake is so rich and lightly sweetened.
Provided by Juliska
Categories Dessert
Number Of Ingredients 12
Steps:
- Preheat oven to 180°C/375°F. Grease 9 x 5 inch loaf pan and set aside.
- In a mixing bowl, whisk together the flour, salt, baking powder and baking soda. Set aside after it has been mixed together.
- In a separate mixing bowl, whisk together the eggs, sugar, oil and vanilla extract. Once the mixture is smooth, whisk in the coconut milk, shredded coconut and pineapple chunks.
- Gradually whisk in the flour mixture.
- Once the wet and dry ingredients have been mixed together, pour the batter into the pan top with additional shredded coconut then cover with foil and bake for 40-50 minute or until a toothpick inserted in comes out clean.
- Once the cake has done baking, let it cool for at least 10-15 minutes.
PINEAPPLE COCONUT BREAD
Pineapple Coconut Bread is a sweet quick bread that tastes like a tropical paradise! A delicious loaf filled with pineapple and coconut topped with a creamy coconut frosting, this recipe is sure to be one of your new favorites.
Provided by Jill
Categories Bread
Number Of Ingredients 11
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.
COCONUT-PINEAPPLE BANANA BREAD
This is a nice "tropical" flavored banana bread. Instead of walnuts, substitute chopped macadamias for a more tropical flavor.
Provided by Outta Here
Categories Quick Breads
Time 1h30m
Yield 1 loaf, 10 serving(s)
Number Of Ingredients 14
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 AND COCONUT BREAD LOAF
This is easy to put together, and tasty as ever! This loaf is moist and dense with a great texture. These can be made into muffins also, but the cooking time may significantly decrease.
Provided by For Goodness Bake
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 449.1, Fat 17, SaturatedFat 11.7, Cholesterol 58.1, Sodium 442.6, Carbohydrate 71.4, Fiber 2.7, Sugar 47, Protein 5.3
SWEET PINEAPPLE COCONUT BREAD
A taste of the islands, this pineapple coconut bread recipe combines your favorite two ingredients into a sweet loaf that takes about 10 minutes prep. Makes 4 mini loaves or 1 large loaf.
Provided by Janel
Categories Dessert
Time 1h15m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 429 calories, Carbohydrate 47.7 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 26.2 grams fat, Fiber 1.7 grams fiber, Protein 4.8 grams protein, SaturatedFat 17.6 grams saturated fat, ServingSize 1/2 a mini loaf, Sodium 380 grams sodium, Sugar 36.6 grams sugar
PINEAPPLE BANANA BREAD
This pretty loaf adds a tropical feel to any festive occasion. It's also a great way to use up your extra bananas.
Provided by Taste of Home
Time 1h20m
Yield 1 loaf.
Number Of Ingredients 10
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.
Nutrition Facts :
COCONUT-PINEAPPLE LOAF CAKE
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
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.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
PINEAPPLE COCONUT QUICK BREAD
Pineapple Coconut Quick Bread is the easy, tropical treat that you want for breakfast, tea time or even dessert. Slightly sweet and satisfying, with crunchy walnuts and fragrant coconut inside, it checks all the boxes. Make it in tiny loaves and you'll have some to give away AND some for you!
Time 1h
Yield 6 mini loaves
Number Of Ingredients 15
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
HAWAIIAN COCONUT PINEAPPLE BREAD RECIPE
This incredible Hawaiian Coconut Pineapple Bread Recipe is perfect for all occasions. This Pina Colada bread is moist, flavorful, and EASY to make.
Provided by Laura
Categories Baking Breakfast & Brunch Desserts
Time 1h20m
Number Of Ingredients 9
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.
COCONUT PINEAPPLE BREAD
Great for breakfast!! Preheat oven to 350º
Provided by COOKIE HANSEN
Categories Sweet Breads
Time 1h10m
Number Of Ingredients 9
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 LOAF
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. -Betty Barker, Portland, Michigan
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
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