Pina Colada Quick Bread

Ingredients

1. 3 cups all-purpose flour
2. 1/2 cup sugar
3. 1 tablespoon baking powder
4. 1/2 teaspoon ground cinnamon
5. 1/4 teaspoon salt
6. 3 large eggs slightly beaten
7. 1/2 cup unsalted butter, melted (1 stick)
8. 1 can crushed pineapple (20 ounces)
9. 1 cup coconut cream
10. 2 tablespoons Greek yogurt

Topping

1. remaining coconut cream (1/3 cup)
2. 1/2 cup sweetened coconut flakes, toasted

Instructions

1. Preheat oven to 350 degrees. Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl. In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
2. Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to wire rack and let cool.
3. Make the Topping: In a small bowl combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.

Recipe Notes

Recipe Source: Gather for Bread.

To toast coconut:
Spread the sweetened coconut flakes evenly on a baking sheet. Place in oven at 350 degrees F. Bake for 5-7 minutes or until golden brown. Stir a few times while baking.
You can also toast the sweetened coconut flakes on a skillet by stirring the coconut flakes back and forth with a wooden spatula until they turn golden brown.

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