Tantalizing Combination of Coconut and Pineapple in a Bread
Are you a fan of tropical flavors and sweet treats? If so, you’re in for a real treat with this Coconut Bread with Sweet Pineapple Butter recipe. As a baker, I have experimented with countless different bread recipes, but this one has quickly become one of my personal favorites.
Not only is this bread incredibly moist and flavorful, but it’s also made with simple ingredients that you may already have on hand in your pantry. The combination of coconut and pineapple may transport you to a sunny beach paradise, even if you’re enjoying it from the comfort of your own home.
But don’t let its simplicity fool you – this bread packs a powerful punch of flavor that will impress anyone who tries it. Whether you’re baking for a special occasion or just looking for something new to try in the kitchen, this Coconut Bread with Sweet Pineapple Butter recipe is sure to be a hit.
So why not give it a try? Follow along as I guide you through each step of this delectable recipe – I promise, you won’t regret it.
Why You’ll Love This Recipe
Are you a fan of tropical flavors? If the answer is yes, then this sweet and savory coconut bread with sweet pineapple butter is for you! As an expert in the baking field, I know there’s nothing better than a freshly baked loaf of bread, especially when it’s made with tinges of exotic flavors that leave your taste buds craving for more.
This delightful recipe is a perfect blend of juicy crushed pineapple and unsweetened coconut milk, giving the bread its vibrant color and heavenly aroma. The bread itself has just the right amount of sweetness from the brown sugar, ground cinnamon, and vanilla extract. Not to mention that it’s also packed with shredded coconut pieces that give it a crunchy texture, elevating it above your usual boring loaves.
Moving on to the star of the show – the Sweet Pineapple Butter! This delectable condiment is made by simply mixing butter with crushed pineapple and confectioners’ sugar. The result is a smooth and creamy spread with a subtle tang from the pineapple that perfectly complements the sweetness of the coconut bread. Trust me; once you try this combination, you won’t want to go back to plain old butter.
So why will you love this recipe? Because it’s not just any regular bread recipe – it’s a Hawaiian-inspired tropical quick bread packed with indulgent flavors that would send your taste buds straight to paradise. The combination of crunchiness and creaminess makes every bite an explosion of flavor in your mouth. Plus, it’s easy to make, and you can easily customize this recipe for larger or smaller groups.
So, get your ingredients out and preheat your oven because once you take your first bite into this bread paired with sweet pineapple butter, you’ll thank me later.
Ingredient List
For the Coconut Bread, you will need:
- 2 cups of all-purpose flour
- 1 teaspoon of baking powder
- ½ teaspoon of baking soda
- 1/2 teaspoon of salt
- 3/4 cup of unsalted butter softened at room temperature
- 1 cup of sugar
- 3 large eggs
- 1 cup of sour cream
- 1/2 cup of unsweetened coconut milk
- Zest of one lemon
- 1 teaspoon of vanilla extract
- 1/2 cup or more of shredded unsweetened coconut
For the Sweet Pineapple Butter, you will need:
- 1 stick (1/2 cup) of unsalted butter, softened at room temperature
- 3/4 cup (90g) of crushed pineapple, drained
- 2 cups (240g) of confectioners’ sugar
- A pinch of salt
- Shredded coconut or toasted coconut flakes, to taste
Don’t worry if some ingredients like coconut milk or shredded coconut are not available. I’ll give you substitutions and variations for those ingredients later on. Before jumping into the how-to part, let’s briefly discuss why this recipe is worth making.
The Recipe How-To
Now that we’ve got everything we need, it’s time to dive into the recipe itself. Keep in mind that practice makes perfect, and this Coconut Bread with Sweet Pineapple Butter recipe is no exception. Take your time and follow the instructions to ensure success.
Prep Time
First things first, let’s preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). While the oven is heating up, get started on preparing our ingredients.
Mix the Dry Ingredients
In a large bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 1/2 teaspoons of baking powder, 1/2 teaspoon of ground cinnamon, and 1/2 teaspoon of salt. Once everything is combined, set it aside for now.
Cream the Wet Ingredients
In a separate bowl, cream together 1 stick (1/2 cup) of softened unsalted butter and 1 cup of sugar until light and fluffy. This should take about 3 minutes on medium-high speed using an electric mixer. Once you’ve reached a good consistency, add in 3 large eggs one at a time and mix well after each addition.
Add the Rest of the Ingredients
Now it’s time to combine all of our ingredients. Add in 1 cup of sour cream, 1/2 cup of unsweetened coconut milk, and the zest of one lemon. Then pour in the dry ingredients slowly into the bowl while mixing on low speed. Once everything is mixed together evenly, fold in 2 cups of sweetened shredded coconut.
Bake the Coconut Bread
Grease a loaf pan with some unsalted butter and pour in your batter. Smooth any lumps at the top to make sure your bread bakes evenly. Bake it for around an hour or until a toothpick comes out clean when inserted in the center.
Make The Sweet Pineapple Butter
While waiting for our bread to bake, let’s make some Sweet Pineapple Butter as an accompaniment. In a small saucepan over medium heat, melt 1 stick (1/2 cup) of unsalted butter with half a can (around 8 oz or 227 g) of crushed pineapple with juice and 1/4 cup confectioners’ sugar. Stir constantly until everything is combined nicely.
Toasted Coconut Topping (Optional)
For an added layer of flavor and texture to our Coconut Bread, let’s sprinkle some toasted coconut on top. To do this simply place some shredded coconut flakes on a baking sheet before placing it in the oven along with our bread for around five minutes or until lightly golden brown.
Now that all is done, let’s serve this delicious Coconut Bread with Sweet Pineapple Butter while still warm!
Substitutions and Variations
One of the great things about this coconut bread recipe is that it’s easy to customize to your liking. Here are some ideas for substitutions and variations:
– Instead of sweetened shredded coconut, try unsweetened shredded coconut for a less sweet bread. You can also toast the coconut beforehand for an extra nutty flavor.
– If you don’t have pineapple on hand or prefer a different fruit, you can substitute it with fresh mango, papaya, or even sliced bananas. Or skip the fruit altogether and make plain coconut bread.
– For a dairy-free version, swap out the butter for vegan butter or coconut oil. You can also use dairy-free sour cream or yogurt.
– If you love lemon flavor, add some lemon juice and/or more zest to the batter for a tangy twist on this sweet bread.
– To make this recipe gluten-free, use a gluten-free all-purpose flour blend instead of regular flour. You may need to adjust the liquid ratios slightly depending on the blend you use.
– For a tropical twist, add some crushed macadamia nuts, chopped mango, or toasted coconut to the batter before baking.
– If you’re feeling adventurous, try making this recipe into muffins instead of bread. Just adjust the baking time accordingly (around 20-25 minutes) and keep an eye on them so they don’t overbake.
Remember that substitutions may affect the texture and taste of your final product, so be sure to experiment and see what works best for you!
Serving and Pairing
Now that you’ve prepared this indulgent coconut bread with sweet pineapple butter, it’s time to enjoy its scrumptious flavors. Slicing through the loaf will release a delightful aroma of toasted coconut and fresh pineapple. Be sure to serve it warm and fresh from the oven, making for a comforting treat that’ll whisk you away to a tropical paradise.
The sweet and creamy pineapple butter complements the coconut bread’s rich coconut flavor perfectly, giving you just the right balance of sweetness in every bite. The spreadable texture of the butter makes it easy to slather onto each slice; you may even find yourself using more than you intended, but trust me, it’s hard to resist its addictive qualities.
For an extra decadent touch, try spreading Nutella or chocolate hazelnut spread on top of the sweet pineapple butter for a deliciously indulgent twist. You can also experiment with different toppings like sliced bananas or whipped cream to elevate the flavors.
When serving this delightful bread among friends and family, don’t hold back on creativity. Try plating it with fresh fruit or by itself, accompanied by a cup of coffee or tea – it works as an ideal breakfast or brunch item. This recipe is also perfect for picnics or outdoor gatherings during warm weather months.
While this recipe is perfect on its own, you can also pair with other dishes like tropical fruits, roasted meats such as pulled pork or even spicy foods such as jerk chicken for a zesty contrast.
A glass of white wine or sparkling rosé complements this Hawaiian-style bread and balances its sweetness. A tropical cocktail featuring pineapple juice would also make for an ideal pairing option.
So sit back, relax, and savor each flavorful bite of this coconut bread with sweet pineapple butter – let your taste buds transport you to the sandy beaches of Hawaii.
Make-Ahead, Storing and Reheating
Now, let’s talk about making ahead, storing and reheating your delicious Coconut Bread with Sweet Pineapple Butter.
Firstly, you can make the bread ahead of time and store it, wrapped tightly in plastic or aluminum foil, at room temperature for up to three days. If you’d like to keep it fresh for even longer, I recommend storing it in the refrigerator for up to a week.
To reheat the bread, simply wrap it loosely in foil and warm it up in a 350°F oven for 5-10 minutes. You can also microwave individual slices for 10-20 seconds.
Now, onto the Sweet Pineapple Butter. This can be made ahead of time and stored in an airtight container in the fridge for up to two weeks. When ready to serve, let it come to room temperature and give it a quick stir.
If you’d like to freeze either the bread or butter, simply wrap them tightly in plastic or aluminum foil and place them in a freezer-safe bag or container. They will keep for up to three months. To thaw, allow them to defrost overnight in the fridge before reheating or serving.
With these tips for make-ahead, storing and reheating your Coconut Bread with Sweet Pineapple Butter, you’ll be able to enjoy this scrumptious tropical treat anytime!
Tips for Perfect Results
When making this delicious Coconut Bread with Sweet Pineapple Butter recipe, there are a few things to keep in mind to ensure you achieve the perfect results. Here are some tips that I highly recommend:
Firstly, make sure your ingredients are at room temperature before starting the recipe. This will allow for even mixing and optimal flavor development.
When adding the shredded coconut, be sure it’s toasted beforehand to give it an enhanced sweet and nutty flavor. Spread the coconut out on a baking sheet in a thin layer and bake in a preheated 350°F oven for 5-10 minutes, stirring halfway through until lightly golden brown.
Incorporate sour cream into the batter; this will keep the bread moist and tender as well as add tanginess to the overall flavor.
While measuring out your dry ingredients like flour, be sure to use the spoon-and-level technique, which requires fluffing up the flour with a utensil such as a fork, then scooping and leveling off excess flour with the flat side of a knife. This method will prevent overpacking and ensure accurate measurement of flour.
When preparing your pineapple butter, let it sit at room temperature for 30 minutes before serving to soften it up and make it easier to spread over warm slices of bread.
Avoid over-mixing the batter when combining wet and dry ingredients; otherwise, you risk creating tough bread. Mix just until evenly combined using a spatula or wooden spoon.
Finally, be patient while waiting for the bread to cool down before slicing it. This step is crucial as it allows for even distribution of moisture throughout the loaf, resulting in an evenly cooked end product.
By following these tips, you’re sure to achieve perfectly tender and delicious Coconut Bread with Sweet Pineapple Butter each time you make it.
Bottom Line
As we come to the end of this article, I hope you are convinced that this coconut bread with sweet pineapple butter recipe is a must-try. The fusion of tropical flavors creates a unique taste that is sure to delight your taste buds. With each bite, you will be transported to an island paradise, feeling the sun on your face and the sand between your toes.
Whether you are looking to impress guests or simply treat yourself to something indulgent, this recipe is perfect. It’s easy to make, versatile, and can be stored for later consumption. So why not give it a try?
Featuring an impressive ingredient list that includes shredded coconut, crushed pineapple, confectioners’ sugar, and many more mouthwatering ingredients, this recipe promises an explosion of flavors in every bite.
So go ahead and preheat that oven to 350 degrees! Whip up some sweet pineapple butter and get ready to indulge in the goodness of this delectable creation. Trust me; it’s worth it!
I hope you enjoy making this delicious bread with sweet pineapple butter recipe as much as I did. Don’t forget to share your creations with friends and family and spread the word about how great it is. Happy baking!
Coconut Bread With Sweet Pineapple Butter Recipe
Ingredients
- 1/2 cup unsalted butter, melted, plus more for greasing the pan
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- 1 lemon, zest of, finely grated
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups shredded coconut, toasted
- confectioners' sugar, for dusting
Pineapple Butter
- 8 ounces crushed pineapple, drained
- 1 cup unsalted butter, softened
Instructions
- Preheat oven to 375 degrees F. Grease the bottom and sides of a 9 x 5 inch loaf pan with butter.
- In a large bowl, mix the flour with the baking powder, salt and cinnamon. In another bowl, whisk together the melted butter, brown sugar, eggs, vanilla and the lemon zest. Pour in the coconut milk and whisk it all together.
- Pour the wet ingredients into the dry ingredients and fold everything together until you have a smooth batter. Gently fold in the shredded coconut until everything is evenly distributed.
- Pour into the prepared loaf pan and put on top of a cookie sheet. Bake for 1 hour to 1 hour and 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread. Make sure to rotate the bread a few times while cooking to ensure even cooking and browning.
- Cool the bread in the pan for 20 minutes. When cool enough, release from pan and let completely cool before slicing.
- Toast the slices of coconut bread, dust with confectioners sugar and serve with the pineapple butter!
- Pineapple Butter:
- Press all of the liquid out of the crushed pineapple. (If there is too much juice, the fruit will separated from the butter.) I like to use a food processor to mix up the pineapple and butter but you can also mash them together in a bowl - just make sure your butter is very soft. Place the butter into a serving bowl.
- *Note: to toast the cocount, Preheat oven to 350 degrees F. Spread the coconut on a cookie sheet and bake for about 15 minutes, stirring occasionally and checking to make sure it's not getting too well done.
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Steven is a chef by heritage, so it’s no wonder why baking is such a big part of who he is. To share his passion for all things sweet, he created cookiesncrepes.com. It’s the perfect platform to indulge in delicious treats, all with a sprinkle of his signature flare.