Hawaiian Pineapple Coconut Loaf
Servings 12 slices
Calories 328kcal
Ingredients
- 1 1/2 cup sweetened flaked coconut divided
- 1/2 cup macadamia nuts roughly chopped
- 1 20 oz can crushed pineapple well drained
- 2 cup all-purpose flour
- 1 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter melted and cooled
- 3 large eggs beaten
- 1 cup plain Greek yogurt
- 1 tsp pure vanilla extract
- 1 tsp pure rum extract
Instructions
- Preheat the oven to 350°F. Spread 1 cup flaked coconut and 1/2 cup macadamia nuts on a baking pan. Roast for 7-8 minutes, then remove the nuts.
- Increase the oven to broil and continue to toast the coconut stirring periodically until browned. Set aside to cool.
- Place the pineapple into a fine mesh colander and drain, squeezing out any excess liquid.
- In a medium bowl use a whisk top sift together the all-purpose flour, sugar, baking powder and salt.
- In a separate bowl whisk together the melted butter, 3 large eggs, Greek yogurt, vanilla and rum extracts.
- By hand stir the wet ingredients into the dry until fully moistened. The batter will be stiff.
- To the bowl add the toasted coconut, macadamia nuts and crushed pineapple to the batter. Mix until combined.
- Spray a 9x5x4 inch loaf pan with baking spray. Spread the batter evenly into the loaf pan. Sprinkle the remaining 1/2 cup coconut on top.
- Bake for 40 minutes, then check the top for over-browning. Lay a piece of aluminum foil on top and continue baking for another 10 minutes or until a tester inserted into the center comes back clean.
- Cool in the loaf pan for 1 hour then remove to a cooling rack to cool completely.
Nutrition
Serving: 1piece | Calories: 328kcal | Carbohydrates: 40g | Protein: 6g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 62mg | Sodium: 220mg | Potassium: 167mg | Fiber: 2g | Sugar: 22g | Vitamin A: 307IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg