Description
Moist mini loaves with pineapple, coconut cream for a fresh Hawaiian taste of the tropics in a quick easy batch of bread. Decadent, moist and delicious, you’ll want to mix and make this often if you love tropical taste.
Ingredients
Units Scale
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs (slightly beaten)
- 1/2 cup (1 stick butter) melted
- 1 can (20 ounces crushed pineapple, undrained)
- 1 can (15 ounces cream of coconut)
- 2 tablespoons Greek yogurt
Topping
- remaining cream of coconut
- 1/2 cup coconut flakes (sweetened or unsweetened)
- 1/2 cup sweetened coconut flakes (toasted)
Instructions
- Preheat oven to 350 degrees F. Grease
4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and it's juice and 2/3 cup of cream of coconut and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist. - Divide evenly among the 4 pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool loaves in pan for 10 minutes. Remove to wire rack and let cool before cutting and serving.
For Topping
- In a small bowl combine cream of coconut, coconut flakes. Spread over cooled loaves. Sprinkle with toasted coconut, if desired.
Notes
To toast coconut:
Spread coconut evenly on a baking sheet. Place in oven at 350 degrees F, until golden brown. Stir several times. Bake for 5-7 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Bread