Pina Colada Bread

By lkalemba

With a toasted coconut topping, and cake-like texture, this sweet quick bread recipe could be served as a dessert. Cream of coconut adds richness to the pineapple-and-raisin-studded bread.

Ingredients

• 5 cups all-purpose flour
• 3/4 cup sugar
• 2 tablespoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 4 eggs
• 1 cup (2 sticks) butter, melted
• 1 can (8.25 ounces) crushed pineapple, undrained
• 1 cup canned cream of coconut
• 2/3 cup golden seedless raisins
• 2/3 cup walnuts, chopped
• 2/3 cup canned cream of coconut
• 1 3/4 cups sweetened flake coconut
• 1 cup sweetened flake coconut, toasted (see Note, end of recipe)

Details

Servings 6
Preparation time 30mins
Cooking time 30mins
Adapted from recipe.com

Preparation

Step 1

Bread:

1. Heat oven to 350 degrees F. Lightly coat six 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.

2. Combine flour, sugar, baking powder, cinnamon, nutmeg and salt in large bowl; set aside 2 tablespoons.

3. Beat eggs slightly in medium-size bowl. Add butter, pineapple with liquid, and cream of coconut. Add all at once to flour mixture, stirring just to moisten. Toss together raisins, walnuts and reserved 2 tablespoons flour mixture in small bowl; stir into batter. Divide evenly among pans.

4. Bake in 350 degrees F oven 35 to 40 minutes or until toothpick inserted in centers comes clean. Cool breads in pans on wire rack 10 minutes. Turn breads out onto rack; let cool.

Topping:

1. Toss together cream of coconut and flake coconut in medium-size bowl. Spread over cooled breads, about 3 tablespoons each. Sprinkle with toasted coconut.