COCONUT PINEAPPLE BREAD

Coconut Pineapple Bread image

Provided by COOKIE HANSEN

Time 1h10m

Number Of Ingredients 9

1-1/2 c cups sweetened shredded coconut
1/2 c unsalted butter, room temperature
1 1/2 c cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1 c sugar
3 large eggs
1 c sour cream
1 can(s) (20 ounces) pineapple chunks in juice, drained well

Steps:

1. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes. (watch closely it burns easily.) Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess.
2. a medium bowl, whisk together flour, baking soda, and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes.
3. 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. Fold pineapple and 1 cup toasted coconut into batter.
4. 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. Fold pineapple and 1 cup toasted coconut into batter.
5. Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.