Description
A delightful mashup of the classic piña colada cocktail and freshly baked bread, combining coconut and pineapple flavors in every moist bite.
Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 large eggs, slightly beaten
- 1/2 cup unsalted butter, melted
- 1 can crushed pineapple (20 oz)
- 1 cup coconut cream
- 2 tablespoons Greek yogurt
- 1/3 cup remaining coconut cream (for topping)
- 1/2 cup sweetened coconut flakes, toasted
Instructions
- Preheat your oven to 350°F (176°C) and grease the mini loaf pans.
- In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, and salt.
- In a separate bowl, mix the eggs, melted butter, crushed pineapple, coconut cream, and Greek yogurt until well combined.
- Pour the wet mixture into the dry ingredients, stirring gently until just combined.
- Evenly divide the batter among the prepared mini loaf pans.
- Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.
- Let the baked loaves cool in the pans for about 10 minutes, then transfer to a wire rack to cool completely.
- For the topping, combine the remaining coconut cream with the toasted coconut flakes and spread it over the cooled loaves.
- Slice and enjoy!
Notes
Feel free to customize by adding chocolate chips or nuts, or replace some of the flour with almond flour for a gluten-free alternative.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Tropical
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 10g
- Sodium: 200mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg