I have always liked pineapple upside down cake, but I always felt that the cake part was unnecessary. I would eat the sweet, syrupy pineapple (and the even sweeter maraschino cherry) and leave the cake. “Oh, no, I don’t need to eat the whole thing. I’m watching my figure”.
This recipe (adapted from Martha Stewart. Thank you, Martha), brings back memories of the pineapple upside down cake of my memories, but evenly distributes the pineapple and toasted coconut in a nice, easy, yummy, make-it-ahead-and-freeze-it, bread.
Give it a try and bring some sunshine into your life. The pineapple makes this cake very moist and the toasted coconut gives it a caramelized, nutty flavor. I know Martha called for canned pineapple, but use a fresh pineapple. Really. It’s worth it (I’ll show you how to cut a pineapple if you keep reading….so keep reading)!
I didn’t actually use the real coconut in the recipe, but since I happened to have a coconut hanging around the house, I couldn’t miss the opportunity to put “her” in the picture.
Coconut Pineapple Bread
- 1 1/2 cups sweetened shredded coconut
- 1/2 cup unsalted butter (room temperature)
- 1 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 2 cups fresh pineapple chunks (about 1/2 pineapple)
- Preheat oven to 350 degrees F.
- Spread 1 cup of the coconut on a baking sheet.
- Bake the coconut for 6 - 10 minutes, stirring every couple of minutes to make sure that it browns evenly.
- Grease a 9 x 5 inch loaf pan or two 8 x 3 inch loaf pans and set aside. (I think it comes out better if you use two 8 x 3 inch pans....)
- Peel and slice pineapple.
- (For the uninitiated, I've included instructions on how to peel a pineapple. Keep reading).
- Cut pineapple into 1 inch chunks. Set aside
- In a medium bowl, whisk together flour, baking soda and salt. Set aside.
- With a mixer, beat the butter and sugar until it is light and fluffy.
- Add the eggs, one at a 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 until it is just combined.
- Fold in the sour cream and mix until just blended.
- Using a spatula, fold the pineapple and toasted coconut into the batter.
- Pour the batter into the prepared pan(s) and smooth the top.
- Sprinkle with the remaining 1/2 cup coconut.
- Cover the pan with foil halfway through so the top of the bread doesn't burn.
- Continue baking until a toothpick inserted in the center comes out clean. This should take around 60 - 65 minutes.
- When done, remove the bread from the oven and let it cool in the pan for 15 minutes. After 15 minutes, remove the bread from the pan and transfer to a wire rack to cool completely.
- Slice and serve.
How to Carve a Pineapple:
Cut off the top of the pineapple.
Cut off the bottom of the pineapple.
With the pineapple standing on end (either end will do, you know).
Begin slicing just inside the shell.
You will want to remove the brown “eyes” of the pineapple. It just looks better.
Nice and clean.
Now, slice the pineapple in half…
and slice once again into quarters.
With your knife at an angle, remove the core of the pineapple.
(Feel free to nibble at the core. It’s really, really good).
That’s it. It’s just that simple!!