Hawaiian Pineapple Coconut Bread

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

1. 1

   Preheat the oven to 350°F. Spread 1 cup flaked coconut and 1/2 cup macadamia nuts on a baking sheet pan. Toast for 7-8 minutes, then remove the nuts.

2. 2

   Increase the oven to broil and continue to toast the coconut stirring periodically until golden brown. Set aside to cool.

3. 3

   Place the pineapple into a fine mesh colander and drain, squeezing out any excess pineapple juice.

4. 4

   In a large bowl use a whisk to sift together the all-purpose flour, sugar, baking powder and salt.

5. 5

   In a separate medium bowl whisk together the melted butter, large eggs, Greek yogurt, vanilla extract and rum extract.

6. 6

   By hand stir the wet ingredients into the flour mixture, stirring until fully moistened. The batter will be stiff.

7. 7

   To the bowl add the toasted coconut, macadamia nuts and crushed pineapple. Stir to combine.

8. 8

   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.

9. 9

   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.

10. 10

    Cool in the loaf pan for 45-60 minutes, then remove to a cooling rack to cool completely.