Pineapple Coconut Bread (Print Version)

# Ingredients:

01 - 2 cups unsweetened coconut, shredded.
02 - 1 1/2 cups flour.
03 - 1/2 teaspoon baking soda.
04 - 1/2 teaspoon salt.
05 - 1/2 cup butter, softened.
06 - 1 cup granulated sugar.
07 - 3 eggs.
08 - 1 cup sour cream.
09 - 20 ounces crushed pineapple, well drained.
10 - 2 cups powdered sugar.
11 - 2 tablespoons milk.

# Instructions:

01 - Heat oven to 325°F.
02 - Spread coconut on cookie sheet and toast for 4-5 minutes until golden, stirring once.
03 - Whisk flour, baking soda, and salt together.
04 - Cream butter and sugar until fluffy.
05 - Beat in eggs one at a time.
06 - Mix in half the flour mixture and half the sour cream, then add the remaining flour and sour cream.
07 - Stir in drained pineapple and 1 cup of toasted coconut.
08 - Pour mixture into a greased loaf pan.
09 - Top with the remaining coconut.
10 - Bake in the oven for 60-70 minutes until done.
11 - Mix powdered sugar and milk to make a glaze.
12 - Pour glaze over slightly warm bread and cool completely before slicing.

# Notes:

01 - Watch coconut closely while toasting as it burns easily.
02 - Make sure pineapple is very well drained to prevent soggy bread.

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