COCONUT-PINEAPPLE LOAF CAKE
Toasted coconut balances the tart sweetness of pineapple and provides a crunchy topping for this buttery cake. Not too delicate, it's a treat just right for toting.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8-cup) loaf pan; set aside. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not overmix).
- Using a rubber spatula, fold pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.
Nutrition Facts : Calories 365 g, Fat 18 g, Fiber 2 g, Protein 5 g
PINEAPPLE AND COCONUT BREAD LOAF
This is easy to put together, and tasty as ever! This loaf is moist and dense with a great texture. These can be made into muffins also, but the cooking time may significantly decrease.
Provided by For Goodness Bake
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine ingredients in order given one at a time, mixing well between each addition.
- Pour batter into a greased loaf pan.
- Bake for 1 hour in a 350 degree oven, or until a toothpick inserted in the middle comes out clean.
Nutrition Facts : Calories 449.1, Fat 17, SaturatedFat 11.7, Cholesterol 58.1, Sodium 442.6, Carbohydrate 71.4, Fiber 2.7, Sugar 47, Protein 5.3
PINEAPPLE COCONUT BREAD
Pineapple Coconut Bread is rich and sweet, made with coconut, pineapple, eggs and butter.
Provided by Sabrina Snyder
Categories Bread
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and spray a loaf pan with baking spray.
- Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
- In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
- Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
- Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
- Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
- Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
- Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
Nutrition Facts : Calories 360 kcal, Carbohydrate 44 g, Protein 4 g, Fat 20 g, SaturatedFat 15 g, Cholesterol 63 mg, Sodium 173 mg, Fiber 2 g, Sugar 30 g, ServingSize 1 serving
SWEET PINEAPPLE COCONUT BREAD
A taste of the islands, this pineapple coconut bread recipe combines your favorite two ingredients into a sweet loaf that takes about 10 minutes prep. Makes 4 mini loaves or 1 large loaf.
Provided by Janel
Categories Dessert
Time 1h15m
Number Of Ingredients 9
Steps:
- Preheat oven to 350*F.
- Grease and flour a 9" loaf pan or 4 mini loaf pans.
- Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
- Beat butter and sugar until light and fluffy, around 3 minutes. Add eggs, one at a time, mixing to combine.
- Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
- Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
- Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
- Bake a large loaf pan for 65-70 minutes, (mini loaves bake approximately 40 minutes) or until a toothpick comes out clean. Let sit for 15 min . Then remove from pan to a wire rack to cool completely.
Nutrition Facts : Calories 429 calories, Carbohydrate 47.7 grams carbohydrates, Cholesterol 113 milligrams cholesterol, Fat 26.2 grams fat, Fiber 1.7 grams fiber, Protein 4.8 grams protein, SaturatedFat 17.6 grams saturated fat, ServingSize 1/2 a mini loaf, Sodium 380 grams sodium, Sugar 36.6 grams sugar
REALLY MOIST PINEAPPLE LOAF
This is really moist and so good! The original recipe called for 1/3 cup butter, but I find that 1/4 cup works just fine and cuts down the fat a wee bit.
Provided by Kittencalrecipezazz
Categories Quick Breads
Time 1h
Yield 1 (9x5-in) loaf cake
Number Of Ingredients 10
Steps:
- Set oven to 350 degrees. Grease a 9 x 5-inch loaf pan (can use mini loaf pans also).
- In a bowl, cream butter, sugar, egg and rind for about 3-4 minutes).
- Add in orange juice concentrate; beat well until combined.
- Sift together flour, baking soda and salt.
- Add to the creamed mixture until combined.
- Stir in the crushed pineapple with juice.
- Add in nuts.
- Transfer to prepared baking pan.
- Bake for about 45 minutes, or until cake tests done.
PINEAPPLE COCONUT ZUCCHINI BREAD
A very moist flavorful zucchini bread. A great way to use up all that zucchini in the garden.
Provided by SuzyQ
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 3h20m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x5 inch loaf pans. Stir together flour, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice in a bowl until well blended; set aside.
- Whisk eggs, oil, white sugar, and brown sugar together in a large bowl. Stir in sour cream, vanilla, zucchini, pineapple, and coconut. Stir in the flour mixture, mixing just until moistened. Divide batter between the prepared loaf pans.
- Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool in pans for 10 minutes, then remove and finish cooling on a wire rack.
Nutrition Facts : Calories 242.5 calories, Carbohydrate 31.3 g, Cholesterol 25.4 mg, Fat 12.2 g, Fiber 1.2 g, Protein 3 g, SaturatedFat 3.4 g, Sodium 248.1 mg, Sugar 14.7 g
COCONUT BREAD
Toast this sweet bread and serve it with homemade pineapple jam.From the book "Lucinda's Authentic Jamaican Kitchen," by Lucinda Scala Quinn (Wiley).
Provided by Martha Stewart
Yield Makes 1 loaf or 8 slices
Number Of Ingredients 8
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.
PINEAPPLE BREAD
This is a great tasting loaf, fruity and nutty at the same time.
Provided by Carol
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan.
- Beat eggs slightly. Add butter and sugar. Beat smooth. Stir in pineapple and vanilla.
- In separate bowl put flour, baking powder, soda, salt, and walnuts. Stir well and pour into pineapple mixture. Stir to moisten. Pour into greased 9x5x3 inch loaf pan.
- Bake in 350 degree F (175 degree C) oven for 1 hour. Test with toothpick. Let stand 10 minutes. Remove from pan. Cool and wrap.
Nutrition Facts : Calories 285.6 calories, Carbohydrate 41 g, Cholesterol 51.3 mg, Fat 12 g, Fiber 1.2 g, Protein 4.7 g, SaturatedFat 5.5 g, Sodium 386.7 mg, Sugar 20.1 g
CARROT AND PINEAPPLE BREAD
If you like carrot cake, you'll surely enjoy the taste of this lovely loaf shared by Sue Yount of McBain, Michigan. Each moist slice is chock-full of shredded carrot, crushed pineapple and crunchy chopped walnuts.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, combine the dry ingredients. In a bowl, beat the eggs, sugar and oil; add carrot, pineapple and vanilla. Stir into dry ingredients just until moistened. Fold in walnuts. Pour into two greased 8x4-in. loaf pans., Bake at 350° for 55-60 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 173 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 121mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 3g protein.
PINEAPPLE LOAF
My family loves this bread for snacks or with our meals as dessert. At Christmas, I used mini loaf pans and give them as gifts. -Betty Barker, Portland, Michigan
Provided by Taste of Home
Time 1h10m
Yield 1 loaf (12 slices).
Number Of Ingredients 10
Steps:
- Drain pineapple, reserving 1/4 cup juice; set aside. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt. In a small bowl, whisk the pineapple, reserved juice, egg, milk and butter. Stir into the dry ingredients just until moistened. Fold in walnuts., Pour into a greased 8x4-in. loaf pan. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 248 calories, Fat 11g fat (3g saturated fat), Cholesterol 29mg cholesterol, Sodium 217mg sodium, Carbohydrate 34g carbohydrate (17g sugars, Fiber 1g fiber), Protein 6g protein.
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