Brazilian flair pineapple and coconut bread is a wholesome, naturally moist and sweetened bread. It’s that type of bread that falls apart while you’re cutting it.
I have to say that my favorite fruits are those that we don’t grow here in Seattle. We usually get them shipped here from areas where they thrive. While now that summer is here we are getting some of those fruits that I really love..mangoes, papayas and especially pineapple, and they are delicious and ripe!
I told Ludmilla that I really wanted to make a pineapple coconut something….but not a cake. While doing some reading I came across a pineapple coconut bread that sounded like the perfect option. Not too sweet, could be had with coffee for breakfast or as a late afternoon snack. We were not disappointed!! This bread was moist, flavorful and gave me that needed tropical feeling without leaving Seattle!!! I think that for Ludmilla, who grew up with these flavors, these kinds of recipes are everyday normal. For me it’s a chance to enjoy summer even more!!
Link of the day…
The Structure of Gratitude on The New York Times made me think about so many things. One of these many things I was reflecting on is that gratitude has nothing to do with our expectations. It could be the gratitude of existence and nothing more. Nowadays, it’s very hard to feel that!
- 1½ c. Unsweetened coconut, shredded
- ½ c. Unsalted butter, softened
- 1½ c. All purpose flour
- ½ tsp. Baking soda
- ½ tsp. Salt
- 1 c. Granulated sugar
- 3 eggs
- 1 c. Sour cream
- 2 c. Fresh pineapple cut into chunks
- Preheat oven to 350F.
- Place 1 c. of coconut on a parchment lined baking sheet and toast lightly until just beginning to become golden, 5 minutes or less.
- You can leave the coconut untoasted if you desire.
- The flavor will be delicious either way. Set aside.
- Grease a 9x5 loaf pan generously and set aside.
- In a medium bowl whisk together flour, baking soda and salt and set aside.
- In a kitchenaide mixer, beat butter and sugar together until light and fluffy and well combined. Add eggs one at a time beating well after each addition.
- Alternately add flour and sour cream mixture in three parts, ending with flour mixture.
- Mix until just combined.
- By hand, fold in pineapple and toasted coconut.
- Pour into prepared pan.
- Sprinkle with remaining ½ c. Untoasted coconut (it will brown while cooking).
- Bake until a toothpick inserted comes out clean approximately 60-70 minutes. Cover pan with foil halfway through to keep it from overbrowning during cooking.
- Remove from oven and let cool at least 15 minutes before removing from pan and finish cooling on a wire rack.
Beijos and Tchau!!