Coconut Bread With Sweet Pineapple Butter

"This is a really yummy bread. In my opinion, this bread is best served warm with the pineapple butter. Yum! You can half the amount of butter, if you don't think you'll be using that much. Recipe courtesy of Tyler Florence. Note: I like to toast the coconut before I begin this recipe so I don't have to wait around for it. Directions for this can be found at the end. **Also, coconut milk sometimes separates in the can, if this happens then just empty out the can into a bowl and whisk it to combine well. :)"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by alligirl photo by alligirl
photo by Linky photo by Linky
photo by katew photo by katew
photo by katew photo by katew
Ready In:
1hr 35mins
Ingredients:
14
Serves:
8-12
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ingredients

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directions

  • Preheat oven to 375 degrees F. Grease the bottom and sides of a 9 x 5 inch loaf pan with butter.
  • In a large bowl, mix the flour with the baking powder, salt and cinnamon. In another bowl, whisk together the melted butter, brown sugar, eggs, vanilla and the lemon zest. Pour in the coconut milk and whisk it all together.
  • Pour the wet ingredients into the dry ingredients and fold everything together until you have a smooth batter. Gently fold in the shredded coconut until everything is evenly distributed.
  • Pour into the prepared loaf pan and put on top of a cookie sheet. Bake for 1 hour to 1 hour and 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. Make sure to rotate the bread a few times while cooking to ensure even cooking and browning.
  • Cool the bread in the pan for 20 minutes. When cool enough, release from pan and let completely cool before slicing.
  • Toast the slices of coconut bread, dust with confectioners sugar and serve with the pineapple butter!
  • Pineapple Butter:

  • Press all of the liquid out of the crushed pineapple. (If there is too much juice, the fruit will separated from the butter.) I like to use a food processor to mix up the pineapple and butter but you can also mash them together in a bowl - just make sure your butter is very soft. Place the butter into a serving bowl.
  • *Note: to toast the cocount, Preheat oven to 350 degrees F. Spread the coconut on a cookie sheet and bake for about 15 minutes, stirring occasionally and checking to make sure it's not getting too well done.

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Reviews

  1. This was a really nice bread and delicious butter. I'm not much of a baker so I'm always thrilled when mine becomes a hit - and this was. I used fresh pineapple for the butter and can also see using it for pancakes and muffins. Thanks LIG for sharing. Made for CQ3 - Bahamas.
     
  2. Looks like we are in for another evening of rain and wind so a perfect time for baking. This is delightful and full of good flavors and textures. DH has fallen in love with the butter. The recipe works beautifully and makes wonderfully moist but not too heavy loaf. Made for Culinary Quest 2016.
     
  3. Loved it! And I'm stealing another piece right now! Very tasty, with a nice crumb and flavor. I liked the butter, but I used unsalted, as called for, and thought it needed a pinch of salt. Great recipe - think this will go in my Best of '13 CB! Thanks for sharing a great recipe, LifeIsGood!
     
  4. Forgot to toast the coconut, but it was still moist and yummy! Loved the pineapple butter, but will try without next time to cut a few calories! made for ZWT9 Soup a Stars
     
  5. We loved the cake even though I did not make the pineapple butter. It was great both plain and with ordinary butter. I made it with coconut cream and it was wonderful and moist and I will certainly make this again. I cut back on the desiccated coconut - just a personal preference. Made for Everyday is a Holiday.
     
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Tweaks

  1. Very moist and portable bread. I made it for the weekend and shared with friends and family. I switched out to real pineapple for the butter and it was sweet and tasty!
     

RECIPE SUBMITTED BY

Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!
 
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