This was this morning’s brunch, and it was extremely tasty. It was very light, flavor wise; kind of reminded me of being in the Caribbean. 🙂 The recipe came from “Real Kitchen” by Tyler Florence. This cookbook is very interesting. He wrote and published it either before or right as he was beginning his Food Network career, and he was still working as a chef in fine dining restaurants in New York. This book reflects that. His more recent works are more tailored for the home cook with emphases on fast and easy dishes without sacrificing flavor, you know the drill. But this book has some pretty complicated and time-consuming recipes with some hard-to-find ingredients! This particular dish isn’t one of them though; it was very easy to do. I did skip part of his instructions though: the part where he says to take the bread out of the oven, let it cool completely, then slice it, toast it, then put the butter on it. Sorry, Mr. Florence, but I needed to get on with my day, so I let it cool about 20 minutes until it wasn’t piping hot, then sliced it and put the butter on there. It was still tasty!
1 stick of unsalted butter, melted
3 cups all-purpose flour
1 tbs baking powder
1 tsp salt
1 tsp ground cinnamon
1 cup brown sugar, packed
1 tsp vanilla extract
Zest of 1 lemon, grated
1 1/2 cups unsweetened coconut milk
1 1/2 cups shredded unsweetened coconut, toasted if desired
Confectioners’ sugar, for dusting
1 8 ounce can of crushed pineapple, drained
2 sticks of unsalted butter, room temperature
Preheat the oven to 375 F. Grease the bottom of a 9×5 inch loaf pan. In a large bowl, mix the flour, baking powder, salt and cinnamon. In another bowl, whisk together brown sugar, eggs, vanilla, melted butter, and lemon zest. Whisk in coconut milk. Pour the wet ingredients into the dry ingredients and whisk just until batter is smooth. Do not overmix. Gently fold in shredded coconut until evenly distributed. Pour into prepared loaf pan and bake for aobut 1 hour to 1 hour and 15 minutes. Mine only took an hour. It’s done when a toothpick inserted in the center comes out clean. Cool the bread in the pan for 20 minutes, then remove the bread from the loaf pan to a cutting board. Slice and dust each slice with confectioners’ sugar, then put a dollop of pineapple butter on top.
Drain the pineapple into a strainer and use a fork or the back of a spoon to mash all the liquid out of the pineapple. In a small bowl, mash the pineapple with the softened butter until well blended. He says you can also do this in a food processor, but I found that if your butter is truly soft, a fork works just fine. Enjoy!! 🙂