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sweet - Coconut Bread w/Pineapple Butter




Source of Recipe


from cat at rc
sweet - Coconut Bread w/Pineapple Butter

for the coconut bread:

1/2 cup unsalted butter, melted (1 stick)
...(plus more for greasing the pan)
3 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1 cup packed brown sugar
2 lightly beaten eggs
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated
1 1/2 cups unsweetened coconut milk
1 1/2 cups shredded coconut, toasted *
...see below for how to toast
powdered confectioners sugar, for dusting

for pineapple butter:
1, 8 ounce can crushed pineapple, drained
1 cup unsalted softened butter, (2 sticks)

for the coconut bread:
Heat the oven to 375 degrees F.
BUTTER the bottom and sides of a 9 x 5 inch bread loaf pan.
In a large bowl, mix the flour with the baking powder, salt
and cinnamon.
In another large bowl, whisk together the melted butter with
the brown sugar, eggs, vanilla and lemon zest.
Pour in the coconut milk and whisk together.
Pour the wet ingredients into the dry ingredients, and fold
everything together with a spatula until you have a smooth
batter.
Gently fold in the shredded coconut until evenly distributed.
Pour into the pan and set it on a cookie sheet.
Bake for 1 hour to 1 hour 15 minutes, or until a wooden toothpick
comes out clean when inserted into the center of the bread,
rotating the pan periodically to ensure even browning.
Cool the bread in the pan for 20 minutes or so; then, when cool
enough to handle, remove the coconut bread to a cutting board
and let it cool completely before slicing.

for the pineapple butter:
Press the liquid out of the crushed pineapple using the back of
a spoon. (If there is too much juice, the fruit will separate from
the butter.)
In a small bowl, mash the pineapple with the softened butter until
well blended. A food processor is a quick alternative to making
the butter, so use it if you have one.
Mound the butter in a small serving bowl.
Toast the slices of coconut bread.
Dust with confectioners sugar and serve with the creamy
pineapple butter.
Makes 8 to 12 servings.

Notes:
* To toast the coconut:

Heat the oven to 350 degrees F.
Spread the coconut on a cookie sheet and bake for 15 minutes,
stirring periodically.
Toasting will fluff up the coconut and increase its volume
(as well as make it taste better).