Pineapple Coconut Macadamia Nut Bread (Hawaii Inspired Recipe)

macadamia nuts

🥗Healthier: walnuts

💰Cheaper: almonds

Walnuts provide healthy fats and are more affordable.

coconut milk

🥗Healthier: almond milk

💰Cheaper: regular milk

Almond milk is lower in calories and can be used in baking.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds flavor while margarine is often less expensive.

sugar

🥗Healthier: stevia

💰Cheaper: honey

Stevia is a zero-calorie sweetener, while honey is a natural alternative.

Combine flour, baking powder, and salt in a bowl and mix together.

In another bowl, cream together granulated sugar and coconut oil using a hand mixer for 2-3 minutes until fluffy.

Add vanilla extract and coconut cream to the sugar and oil mixture and mix.

Add 2 whole eggs to the mixture and combine.

Incorporate the flour mixture into the wet ingredients in two batches, mixing just until combined.

Fold in the macadamia nuts and pineapple into the batter.

Preheat the oven to 350 degrees Fahrenheit.

Prepare a 9x5 loaf pan by spraying it with non-stick cooking spray and adding a layer of brown sugar, melted butter, and a pinch of salt at the bottom.

Pour the batter into the prepared loaf pan and level it out.

Bake in the preheated oven for 45-55 minutes, checking every 2 minutes after the 45-minute mark to prevent overbaking.

Check for doneness using a bamboo skewer; it should come out with very light crumbs, not wet batter.

Run a butter knife around the edges of the loaf to help release it from the pan, noting that some may stick to the bottom.

Make icing by combining powdered sugar, vanilla, and enough Malibu coconut rum to reach a drizzle consistency.

Once the loaf has cooled, top it with icing, additional chopped macadamia nuts, and toasted coconut flakes.

Allow the icing to set for 30-40 minutes before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens