As the colder months quickly approach us in this truly uncertain year, our homes are becoming our refuge. Summertime is filled with feelings of joy, sun, beaches, and the freedom of the outdoors (and all things pineapple!), but it is important not to lose sight of the feelings and things we love during the rest of the year. Bringing joy to our homes through décor, food, and the memories we make are more important now than ever before-and here at The Pineapple Everything, we want to help you bring joy at all times of the year!

Baking is one of our favorite activities, all year round of course, but even more so during the colder months. Bringing our friends and families together with delicious homemade treats uplifts the soul and satisfies our cravings for something sweet! This is why we wanted to re-share one of our most favorite recipes ever: Pineapple Coconut Quickbread.

This sweet treat is naturally sweetened and makes the perfect snack time pick-me-up with it’s delicious tropical flavour. Spice it up for a desert and add caramel sauce and French vanilla ice cream for an even more decadent treat or use it as French toast served with rum sautéed pineapple for a truly tropical treasure!

How To Make Pineapple Coconut Quickbread:

    Ingredients

• 2 cups sweetened shredded coconut 
• 1/2 cup butter
• 1 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 20 ounces crushed pineapple

1. Preheat oven to 325 degrees.
2. Spread coconut on a baking sheet.
3. Toast coconut, tossing occasionally, 6 to 10 minutes; set aside.
4. Butter and flour a 9×5 loaf pan.
5. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
6. Beat butter and sugar until light and fluffy.
7. Add eggs, one at a time, beating well after each addition.
8. Alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.
9. Mix until combined.
10. Fold in pineapple and 1 cup coconut into the batter.
11. Pour into prepared pan, and smooth top; sprinkle with remaining coconut.
12. Bake 65 to 70 minutes (cover pan with foil halfway through).
13. Let cool on a wire rack.