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Glazed Pineapple Coconut Bread
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Coconut: Love it or hate it?
Much like blue cheese, cilantro and licorice, coconut is just one of those ingredients that either draws loyal fans or passionate critics. I happen to fall in the former camp, eager to find any excuse to add toasted coconut, coconut milk (hello, Thai Coconut Sticky Rice!) or coconut extract to any recipe.
So when it came time to dream up a new breakfast-slash-dessert, Pineapple Coconut Bread was the perfect combination of flavors. A blend of creamy coconut milk and coconut extract guarantees a pronounced coconut taste, while pineapple juice lends a touch of fresh fruit flavor.
This bread is as close as I’ve come to my favorite coconut bread I sampled while in Bora Bora. It’s dense in consistency and incredibly moist in texture. Finish it off with a pineapple glaze and a shower of toasted coconut and to your taste buds will be taking a trip to the tropics without ever leaving your kitchen!
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Glazed Pineapple Coconut Bread
For the bread:
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened coconut milk
- 1/4 cup pineapple juice
- 2/3 cup sweetened flaked coconut
For the glaze:
- 1 cup confectioners’ sugar
- 2 Tablespoons pineapple juice
- 1/4 cup sweetened flaked coconut, toasted
Make the bread:
Preheat the oven to 350°F. Line a 9x5-inch loaf pan with parchment paper leaving an overhang on the two longer sides, then grease the parchment paper lightly with cooking spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the coconut extract.
In a small bowl, whisk together the flour, baking powder and salt. In a separate small bowl, whisk together the coconut milk and pineapple juice. Alternately add the flour mixture and the coconut milk mixture to the stand mixture, beating between each addition. Stir in the flaked coconut then pour the batter into the prepared baking pan and bake it for about 50 minutes or until a toothpick inserted comes out clean.
Remove the bread from the oven and allow it to cool for 15 minutes in the pan. Using the parchment paper overhangs, transfer the bread to a cooling rack, remove the parchment paper and allow the bread to cool completely before topping it with the glaze (recipe follows).
Make the glaze:
Sift the confectioners’ sugar into a small bowl. Whisk in the pineapple juice until you have a smooth, pourable glaze. If the glaze is still too thick, stir in more pineapple juice 1 teaspoon at a time until it reaches a pourable consistency.
Pour the glaze atop the completely cooled bread then sprinkle it with the toasted coconut. Allow the bread to sit for 10 minutes before slicing and serving.
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