Best Tropical Coconut Bread Recipes

TROPICAL COCONUT BREAD

Tropical Coconut Bread image

Having a Luau party? Then this is a must but, you'll want to make this throughout the year. The smell alone will get your significant other to release their grip on the remote, the kids will drift out of their bedrooms and the neighbors might come knocking. I dare to say, this might even be an aphrodisiac! It's great alone but if you're adventurous, slice some strawberries on it or drizzle chocolate syrup over it and top it with some whipped cream.

Provided by QTPetootie

Categories Quick Breads

Time 1h20m

Yield 8-10 slices per loaf

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups sugar
1 cup vegetable oil
4 eggs, lightly beaten
2 teaspoons coconut extract
1 cup buttermilk
1 cup shredded coconut

Steps:

Preheat oven to 325 degrees F.
Grease and flour two 9 1/2" x 5 1/2" loaf pans.
Do not use a mixer with this recipe.
Use a spoon or spatula and stir by hand.
In medium mixing bowl, combine flour, baking powder, baking soda, and salt; mix well.
In large mixing bowl, combine sugar, oil, beaten eggs, and coconut extract; mix well.
Alternately add flour mixture and buttermilk to sugar mixture and stir only until moist.
Stir in shredded coconut.
Pour batter into the two prepared loaf pans, place on middle rack and bake for 1 hour.

TROPICAL PINEAPPLE COCONUT BANANA BREAD RECIPE - (4.5/5)

Tropical Pineapple Coconut Banana Bread Recipe - (4.5/5) image

Provided by á-9063

Number Of Ingredients 13

Ingredients

1 stick of butter, melted and cooled
1/3 cup organic cane sugar
1/3 cup dark brown sugar
2 eggs
1 1/2 cups white flour
1/2 cup whole wheat flour
1 teaspoons salt
2 teaspoons baking powder
5 very ripe bananas, coarsely mashed
6 oz. canned crushed pineapple, drain liquid
5 oz. canned cream of coconut (not coconut milk - however I have used coconut milk when I couldn't find cream of coconut and I added a 1/4 tsp of vanilla)
1 teaspoon vanilla
1/2 cup of roughly chopped and toasted macadamia nuts

Steps:

Preheat oven to 350F. Grease a standard loaf pan. Toast the nuts in the oven for about 10 minutes. Cream butter, 2 of the mashed bananas and sugars in a large bowl. Mix in eggs. In a separate bowl, mix the remaining dry ingredients. Mash remaining bananas thoroughly in another bowl (3rd) and fold in pineapple, cream of coconut, and vanilla. Fold both banana mixtures from other two bowls slowly into dry ingredients - don't over mix! Fold in the nuts. Pour batter into the pan. Bake for about 55-60 minutes until a toothpick inserted into center of loaf comes out mostly clean, rotate pan a few times while baking (Cooking time may vary depending upon your oven... my oven is commercial grade and tends to cook faster than others... just keep an eye on it :-) Let the bread cool on a rack and turn out of the pan after about fifteen minutes. Let cool almost completely (approximately 45 minutes) before slicing. The bread will be very dense and moist.

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