Pascha Recipes
Coconut Bread with Sweet Pineapple Butter
Ingredients
Coconut Bread
- 1 cup (1 stick) unsalted butter, melted, + 1/2 more for greasing the pan
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup brown sugar, packed
- 2 eggs, lightly beaten
- 1 teaspoon vanilla extract
- Zest of 1 lemon, finely grated
- 1 1/2 cups unsweetened coconut milk
- 1 1/2 cups shredded coconut, toasted
- Confectioners' sugar, for dusting
Sweet Pineapple Butter
- 1 (8 ounce) can crushed pineapple, drained
- 1 cup (2 sticks) unsalted butter, softened
Instructions
- Heat the oven to 375 degrees F. Grease the bottom and sides of a 9 x 5 inch loaf pan with butter.
Coconut Bread
- In a large bowl, mix the flour with the baking powder, salt, and cinnamon.
- In another large bowl, whisk together the melted butter with the brown sugar, eggs, vanilla extract and lemon zest.
- Pour the wet ingredients into the dry ingredients and fold everything together with a spatula until you have a smooth batter.
- Gently fold in the shredded coconut until evenly distributed.
- Pour into the prepared loaf pan and set it on a cookie sheet. Bake for 1 hour to 1 hour 15 minutes, or until a wooden pick comes out clean when inserted into the center of the bread. Rotate the pan periodically to ensure even browning.
- Cool the bread in the pan for 20 minutes or so; when cool enough to handle, remove the coconut bread to a cutting board and let cool completely before slicing.
- Press the liquid out of the crushed pineapple using the back of a spoon. (If there is too much juice, the fruit will separate from the butter.)
Sweet Pineapple Butter
- In a small bowl, mash the pineapple with the softened butter until well blended. A food processor is a quick alternative to making the compound butter, so use it if you have one.
- Mound the butter in a small serving bowl.
- Toast the slices of coconut bread, dust with confectioners' sugar, and serve with the creamy pineapple butter.
Attribution