Sweet Pineapple Coconut Bread Recipes

Steps:

• Preheat the oven to 350 degrees Fahrenheit. In a bowl, combine the flour, baking powder, salt, and sugar. Add the egg and vanilla and mix. Add the milk and coconut and mix until well combined. Put in a small greased loaf pan. Bake for 1 hour, or until the bread is springy to touch. Remove from the oven and let cool in the pan for 5 minutes. Turn the bread out onto a wire rack to cool before slicing.

Steps:

• 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.

Steps:

• In a large bowl, combine the first five ingredients; beat on low speed for 30 seconds. Beat on high for 2 minutes. Stir in coconut. , Pour into two greased 8x4-in. loaf pans. Bake at 325° for 45-50 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks., For glaze, in a small bowl, combine sugar and milk until smooth. Add extract if desired. Drizzle over loaves; sprinkle with coconut.

Steps:

• Pineapple/Coconut Mixture:.
• Combine pineapple and coconut in bowl.
• Combine sugar and cornstarch in separate bowl and mix well.
• Add sugar and cornstarch mixture into pineapple and coconut mixture and mix well.
• Refrigerate for 1 hour.
• Bread:.
• Combine all ingredients in order of recipe in mixing bowl, and mix with dough hook until dough picks up on hook and the sides of the mixing bowl is clean.
• Let dough rise until it doubles in size.
• Roll out dough onto a floured surface until it is 2 inches thick.
• Next spread pineapple/coconut mixture over the top of the dough.
• Fold dough into itself and place in a greased 9" x 13" cake pan.
• Cut dough into pieces with a pizza cutter and spread out cut pieces evenly in cake pan.
• Let dough rise in warm oven (110 degrees F) - about half way up the pan.
• Bake at 325F for 20-25 minutes or until golden brown.
• Let bread cool, cut and serve.

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans.
• Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon.
• Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed.
• Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf.
• Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.