Description
A tropical-inspired quick bread featuring the classic flavors of pineapple and coconut, topped with a sweet coconut cream glaze.
Ingredients
Scale
3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1/4 teaspoon salt
3 large eggs, slightly beaten
1/2 cup (1 stick) butter, melted
1 (20 oz) can crushed pineapple, undrained
1 (15 oz) can cream of coconut, divided
2 tablespoons sour cream
1/2 cup sweetened coconut flakes, toasted
Instructions
- Step 1: Preheat your oven to 350°F. Grease a 9×5-inch loaf pan with butter or nonstick spray.
- Step 2: In a large bowl, stir together the flour, granulated sugar, baking powder, and salt.
- Step 3: In a separate bowl, stir together the slightly beaten eggs, melted butter, undrained crushed pineapple, 2/3 cup of the cream of coconut, and sour cream.
- Step 4: Add the wet ingredients to the flour mixture and mix until just moist. Do not overmix.
- Step 5: Pour the batter into the prepared loaf pan and bake for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let the bread cool in the pan for 10 minutes before removing it to a wire rack to cool completely.
- Step 7: While the bread cools, make the topping by stirring together the remaining cream of coconut and the toasted coconut flakes in a small bowl.
- Step 8: Spread the topping over the completely cooled bread, then slice and serve.
Notes
Ensure the bread is completely cool before adding the topping to prevent it from melting and becoming runny.
To toast coconut flakes, spread them on a baking sheet and bake at 350°F for 5-7 minutes, watching carefully as they brown quickly.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Quick Bread
- Method: Baking
- Cuisine: American