Pineapple Coconut Quick Bread
Prep Time
10m
Bake Time
50-60m
Yields
1 loaf
Pineapple Coconut Quick Bread
Prep Time
10mBake Time
50-60mYields
1 loaf
Share This Recipe
Ingredients
- 1 1/4 cups all-purpose flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2/3 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
- 1 (8 oz) can crushed pineapple (do not drain)
- 1 1/2 cups sweetened shredded coconut, divided
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease and flour (or line with parchment paper) a 9-inch loaf pan. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, combine butter, cream cheese and sugar, beating until light and fluffy. Add in eggs, vanilla extract and coconut extract, beat until smooth.
- Add in flour mixture and beat until well combined. Fold in can of crushed pineapple and 1 cup of coconut.
- Pour into prepared pan and sprinkle top with remaining coconut. Tent the pan loosely with foil and make sure to allow room for the cake to rise as it bakes. This will keep the coconut from burning.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely, slice and serve.
Share This Recipe
Recipes for Making Memories
Royal Icing
Create beautifully decorated cookies and cakes with Royal Icing, a versatile and easy-to-make icing that dries to a smoo...
Texas Sheet Cake Cookies
Love a classic Texas Sheet Cake? Then you will love these Texas Sheet Cake Cookies. Thick and fudgy cookies complete wit...
Lemon Curd
Rich and creamy, sweet and tart, Lemon Curd is a spreadable custard-like filling that can be used for cakes, cookies, ta...
Pineapple Coconut Quick Bread
Prep Time
10mBake Time
50-60mYields
1 loafIngredients
- 1 1/4 cups all-purpose flour*
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick (1/2 cup) unsalted butter, room temperature
- 4 oz cream cheese, room temperature
- 2/3 cup Dixie Crystals Extra Fine Granulated Sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 teaspoons coconut extract
- 1 (8 oz) can crushed pineapple (do not drain)
- 1 1/2 cups sweetened shredded coconut, divided
*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
Instructions
- Preheat oven to 350°F. Grease and flour (or line with parchment paper) a 9-inch loaf pan. Set aside.
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl, combine butter, cream cheese and sugar, beating until light and fluffy. Add in eggs, vanilla extract and coconut extract, beat until smooth.
- Add in flour mixture and beat until well combined. Fold in can of crushed pineapple and 1 cup of coconut.
- Pour into prepared pan and sprinkle top with remaining coconut. Tent the pan loosely with foil and make sure to allow room for the cake to rise as it bakes. This will keep the coconut from burning.
- Bake for 50 to 60 minutes, until a toothpick inserted in the center comes out clean.
- Let cool completely, slice and serve.