Delicious and incredibly moist (thanks to sour cream), crunchy topping makes this sweet and (slightly) tart bread a perfect snack anytime.
- 1 1/2 cups sweetened grated coconut
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 1 can (20 ounces) pineapple chunks in juice, drain well
- Preheat the oven to 350 degrees F. Spread grated coconut on a rimmed baking sheet. Bake until lightly toasted, stirring occasionally, 6 to 10 minutes; set aside. Butter and flour a 9-by-5-inch (8 cups) loaf pan; set aside. In a medium bowl, whisk together flour, salt and baking soda; set aside.
- Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at the time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined (do not over mix).
- Using a rubber spatula, fold pineapple chunks and 1 cup of coconut into batter. Spoon into prepare pan and smooth top; sprinkle with the remaining 1/2 cup of coconut. Bake until toothpick inserted int he center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let bread cool in the pan for 15 minutes. Remove from the pan and transfer to wire rack to cool completely.
Recipe is adapted from Martha Stewart's website