Coconut Pineapple Bread Recipe
Hale 'Ohu Coconut Pineapple Bread
1 ¼ cup sweetened shredded coconut (reserve a 1/4 cup)
1/2 cup (1 stick) butter, room temperature
1 ½ cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
1 cup yogurt
1 cup pineapple chunks or 1 can (10 ounce) drained
Preheat oven to 350 degrees.
Spread 1 cup of coconut on rimmed baking sheet and bake until lightly toasted (4-5 minutes). Set aside
Mix flour, baking soda and salt in a bowl. Set aside.
In an electronic mixer, beat butter and sugar until light and fluffy.
Add eggs one at a time and beat well after each egg.
Reduce speed to low and add flour mixture in three parts alternating with yogurt in two parts (beginning and ending with flour mixture).
Mix until combined.
Fold in pineapple and 1 cup of toasted coconut into batter.
Pour into greased mini-loaf pans (3) or one regular loaf pan.
Sprinkle with 1/4 cup of the remaining coconut on top.
Bake for 50-60 minutes
Reheat in microwave for one minute.