Pineapple Coconut Bread

DIRECTIONS:

Preheat your oven to 350°F (175°C).

Drain the pineapple tidbits thoroughly.

Generously butter and flour a 9×5-inch loaf pan.

In a small bowl, mix the flour, baking soda, and salt.

In a large bowl, cream the softened butter and granulated sugar until light and fluffy, which should take about 5-7 minutes.

Add the eggs one at a time, fully incorporating each before adding the next.

Alternately add the flour mixture and Greek yogurt (or sour cream) to the wet ingredients, starting and ending with the flour.

Gently fold in the drained pineapple.

Pour the batter into the prepared loaf pan, smoothing the top.

Sprinkle the toasted coconut evenly over the batter.

Bake for 30 minutes, then cover with foil, and continue baking for another 30-40 minutes, or until a toothpick inserted into the center comes out clean.

Allow the Pineapple Coconut Bread to cool in the pan for 20 minutes, then transfer it to a wire rack to cool completely.

Prep Time: 30 minutes | Cooking Time: 1 hour | Total Time: 1 hour 30 minutes

Servings: Makes 10 slices

This Pineapple Coconut Bread is a tropical delight that will transport your taste buds to a sunny paradise. Enjoy it as a snack or dessert, and savor the harmonious blend of pineapple and coconut flavors in every bite.