Recipe: Coconut Pineapple Bread

Ingredients

Preheat the oven to 350°F.
Spread 1 cup of coconut on a baking sheet and toast for 6 to 10 minutes.
Grease a 9-by-5-inch loaf pan.
In a medium bowl, whisk together flour, baking soda, and salt.
In a stand mixer, beat butter and sugar until light and fluffy, then add eggs one at a time.
Alternately add the flour mixture and sour cream to the butter mixture, beginning and ending with flour.
Fold in the toasted coconut and pineapple chunks.
Pour the batter into the prepared pan and smooth the top, then sprinkle with the remaining coconut.
Bake for 60 to 65 minutes, covering with foil halfway through to prevent burning.
Let the bread cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing.

Servings

1 loaf

Calories

250

Total fat

10g

Total carbohydrates

38g

Total protein

Sodium

200mg

Cholesterol

80mg