Pineapple and Coconut Quick Bread Recipe

by Megan on June 1, 2011

~~Because I was lazy yesterday and was busy enjoying the holiday weekend,~~

Due to the holiday weekend, this edition of Martha Monday is being posted ~~a day~~ two days late, and a cup of sugar short.

This quick bread, or as Martha calls it, Pineapple and Coconut Loaf Cake , has a lot of potential for change.

You see, I revamped it a bit.

I used Splemda instead of sugar, Greek yogurt instead of sour cream, and crushed pineapple instead of chunked.

I didn’t get a beautiful peaked loaf, or a high rise out of this recipe, but I’m thinking that it is my fault. One of two reasons.

Or maybe both!

!. I used old baking soda.. ( I’ll be buying new!)

2. I didn’t bake it quite long enough.

I tend to be an under baker, I rarely burn anything.

Unless, it’s coconut.

Which reminds me, watch your coconut when your toasting it. It turns dark, fast!

This bread (or it that cake?) was very moist due to the pineapple. I drained the pineapple very well and squeezed out the juice with the back of my spatula. Next time I’ll add some coconut extract too.

This was a delicious quick bread that was perfect with my morning cup of java. It was very tropical and a great way to welcome in Summer, even if it did rain all weekend!

Pineapple and Coconut Quick Bread Recipe

Recipe type: quick bread

Author: adapted from Martha Stewart

Prep time: 15 mins

Cook time: 60 mins

Total time: 1 hour 15 mins

Serves: 10

Crushed pineapple gives this quick bread plenty of tropical flavor and the toasted coconut gives it a crunchy topping.

Ingredients

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature,
1 1/2 cups all-purpose flour, (spooned and leveled),
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar(I used Splenda)
3 large eggs
1 cup greek yogurt
1 can (20 ounces) crushed pineapple, drained well

Instructions

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 yogurt 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 cool completely.

{ 19 comments… read them below or add one }

1 April June 1, 2011 at 8:03 am: Sounds very tropical!
2 sara June 1, 2011 at 8:46 am: This sounds really tasty – I love coconut and pineapple together! I’m really bad about burning coconut too…I always keep an eye on it until the last second, and then somehow I turn away and it’s suddenly burned!! I also really like using Greek yogurt in baked goods, so yummy.
3 Barbara Bakes June 1, 2011 at 9:04 am: I could usual a little tropical sunshine right now. I’ll have to give this a try.
4 Perfecting Pru June 1, 2011 at 9:21 am: Maybe a few too many changes?! I loved the pistachio bread so much that I can’t wait to make it again. The thought of pineapple and coconut just isn’t appealing to me, but I think you will have to make it again – it looks lovely and moist!

A great pick (yet again! – you seem to have a knack for it!)
5 5 Star Foodie June 1, 2011 at 10:58 am: A terrific loaf cake, loving the tropical flavor combination of pineapple and coconut here!
6 Lyndsey June 1, 2011 at 1:17 pm: Was that this Monday? I have to make mine, and I really meant to. It must of been that lazy…err busy weekend/holiday that I had. I think this bread sounded terrific, maybe I’ll try it and not make your mistakes hehe, just kidding. I’ll let you know when I post it.

Yours really does look good!
7 norma June 1, 2011 at 1:32 pm: I am thinking a little spiced rum and we can call it a Pina Colada Cake…
8 Maris (In Good Taste) June 1, 2011 at 3:42 pm: Bread or cake it looks amazing!
9 Lisa @ Sweet as Sugar Cookies June 1, 2011 at 5:11 pm: Yum, what a lovely loaf and your version sounds better than the original.
10 Faith June 1, 2011 at 6:02 pm: You just reminded me — I need to replace my baking powder and soda too, lol! I think your quick bread looks pretty fantastic, how can you go wrong with those amazing flavors?! Love how moist it is!
11 Salad in a Jar June 1, 2011 at 6:43 pm: Love the combination of flavors. Have you tried toasting your coconut in the microwave on a paper plate?
12 Blond Duck June 2, 2011 at 3:57 am: I lurve quick breads. And I lurve this screams summer.
13 Delishhh June 2, 2011 at 9:37 am: Ohh i love pineapple and coconut. I have tried to make severl things with them and it always turn out stringy, so i end up just doing the juice. How do you get around from that?
14 Kathleen June 2, 2011 at 2:54 pm: This sounds like an amazing quick bread. Thanks for the reminder about old baking soda! I’m sure I need some new too!!!
15 Pretty. Good. Food. June 2, 2011 at 7:10 pm: Mmmm, so pretty! I just want to take a bite Great recipe!
16 Tracy June 3, 2011 at 12:50 pm: Perfect summer bread (cake?)! Yum!
17 marla June 5, 2011 at 6:21 am: Megan, I love pineapple & coconut. This bread/cake looks wonderful!
18 Carla June 5, 2011 at 5:19 pm: Sounds like a delicious loaf of summer!
19 Beth July 21, 2011 at 12:26 pm: Yum, I looove tropical combinations like this! Perfect for summer, too