Coconut Pineapple Bread
Taste the tropics with this tender crumb coconut pineapple bread. Full of flavor it's the perfect snack or breakfast. It's like a mini-vacation, and who couldn't use one of those right now!
Servings: 10 servings
Ingredients
- 2 cups sweetened coconut toasted, divided
- 1 cup milk
- 1 egg beaten
- 1/4 cup vegetable oil
- 1 teaspoon vanilla
- 2 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 cup sugar
- 8 ounce can crushed pineapple drained well, liquid reserved
Glaze
- 1 cup powdered sugar
- 4 tablespoons reserved pineapple juice
Instructions
- Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, I used Anolon, and set aside.
- In a large bowl, mix milk, egg, oil and vanilla. Add half of toasted coconut, crushed pineapple, flour, baking powder, salt and sugar, stirring until blended.
- Pour into prepared pan. Bake for 60 to 70 minutes, until golden and when crumbs cling to a toothpick when inserted in the center.
- Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.
- Once cool, make glaze. In a small bowl, whisk together glaze ingredients until smooth. Drizzle glaze over top of cooled bread and gently press remaining toasted coconut on top. Wait for glaze to set before serving.
