How to make Coconut Pineapple Bread

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds tropical flavor and is a healthier fat option.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

coconut flakes

🥗Healthier: unsweetened coconut flakes

💰Cheaper: dried coconut

Unsweetened flakes reduce sugar content while maintaining flavor.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: applesauce

Flaxseed meal is a great egg substitute for binding in baking.

Toast 2 cups of coconut for about 4-5 minutes, keeping an eye on it to prevent burning.

Preheat the oven to 325°F.

In a bowl, mix together 1.5 cups of flour, 0.5 teaspoons of baking soda, and 0.5 teaspoons of salt and set aside.

In another bowl, cream together 1 cup of sugar and 1 stick of butter until fluffy.

Add 3 eggs one by one to the butter and sugar mixture, mixing well after each addition.

Add half of the flour mixture and half of 1 cup of sour cream, mixing until combined.

Add the remaining flour and sour cream, mixing until well combined.

Fold in 20 ounces of drained crushed pineapples and most of the toasted coconut, reserving some for topping.

Pour the batter into a greased loaf pan and sprinkle the reserved coconut on top.

Bake in the preheated oven for about 1 hour and 15 minutes, checking for doneness.

Let the bread cool in the pan for about 15 minutes before removing it.

Prepare icing by mixing 1 tablespoon of butter, 0.5 teaspoons of milk, and 2 cups of confectioners sugar, adding more milk as needed for desired consistency.

Drizzle icing over the cooled bread before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens