Pineapple And Toasted Coconut Loaf |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Nice combinations of flavors. make sure to cover with foil if browning to fast. I place a butter piece of paper on bottom of laof pan for easy removal Ingredients:
1 1/2 cups sweetened shredded coconut |
1/2 cup unsalted butter, room temperature |
1 1/2 cups all-purpose flour |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
1 cup sugar |
3 large eggs |
1 cup sour cream |
20 ounces crushed pineapple, drained well |
Directions:
1. Preheat oven to 350F degrees.
2. Spread coconut on a rimmed baking sheet.
3. Bake until lightly toasted, tossing occasionally, for 6 to 10
4. minutes.
5. Set aside.
6. Butter and flour 9x5 loaf pan and set aside.
7. In medium bowl, whisk together flour, baking soda and salt.
8. Set aside.
9. Using mixer, beat butter and sugar until light and fluffy.
10. Add eggs,one at a time, beating well after each addition.
11. Reduce speed to low, and alternate adding flour mixture in three parts to two parts sourcream.
12. Mix just until combined.
13. Using spatula, fold in pineapple and 1 cup coconut flakes into
14. batter.
15. Spoon into prepared pan and smooth top.
16. Sprinkle with remaining coconut.
17. Bake until toothpick inserted comes out clean, 65
18. to 70 minutes.
19. Cover pan halfway through baking with foil.
20. Let cakecool in pan for 15 minutes.
21. Remove from pan and transfer to wire rack to cool completely
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