Pineapple Coconut Bread
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
The Hungary Buddha Eats the World | The hungry girl's guide to zen and adventure in the kitchen
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Ingredients

  • 3 cups all-purpose flour
  • 3/4 cup sugar 1 TB baking powder 2 eggs 1 tsp vanilla extract 3/4 cup crushed pineapple, with juice 1 cup coconut milk (I used light)
  • 3/4 cup toasted coconut flakes
  • 15 minutes, or until the top is golden and a toothpick inserted in the center comes out clean. Check your toothpick after an hour and see how it’s doing. Let cool in the loaf pan for about 10 minutes, then remove to a wire rack to finish cooling
  • 4 Comments » Tags: bread, breakfast, Caribbean, coconut, fruit, vegetarian

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