Coconut Pineapple Bread Recipe

Tropical continental breakfast

Hale 'Ohu Coconut Pineapple Bread

Ingredients:

  • 3/4 cup sweetened shredded coconut (reserve 1/4 cup)

  • 1/2 cup (1 stick) butter, room temperature

  • 1-1/2 cups flour

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon salt

  • 1 cup sugar

  • 3 eggs

  • 1 cup yogurt

  • 1 cup pineapple chunks or 1 can (10 ounce) drained

Instructions:

  • 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 1/2 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 40-50 minutes

Reheat in microwave for one minute.