Coconut bread with pineapple

Coconut pineapple bread tasty breakfast treatOur contributor Liz Bell recently took to the skies for a new job, but it hasn’t stopped her from baking. She is amazing. Here is her latest:

This is a nice recipe for breakfast. It comes out moist as long as you do not over-bake it. Be sure to use a toothpick to check for doneness. Flavourful bread with a combo of the coconut and pineapple is great for a leisurely Sunday morning with
coffee or afternoon tea.


2 cups white sugar
1 cup vegetable oil (I use Crisco solid shortening)
4 eggs
4 teaspoons coconut extract
3½ cups all-purpose flour
½ tsp salt
½ tsp baking powder
½ tsp baking soda
1 cup buttermilk, or substitute with buttermilk powder 4 tablespoons to 1 cup of water
1½ cups shredded coconut
1½ cups crushed pineapple with some juice
Yield: One 9×5-size bread, or 6 mini loaves
Preheat oven to 375 degrees. Grease and flour loaf pan(s).
In a medium size bowl, combine flour, salt, baking powder and baking soda. Whisk together to ensure ingredients are thoroughly combined. Set aside for now.
In a large bowl, beat together sugar and vegetable oil. Beat in coconut extract. Beat eggs in one at a time. Stir flour mixture into egg mixture alternately with buttermilk and coconut. Add crushed pineapple last and mix well.
Bake in preheated oven: 45 minutes for 9×5 loaf, 40 minutes for mini loaves, until toothpick comes out clean. You do not want to over-bake, as you want this to be moist.