Pineapple Coconut Bread with Macadamia Nuts

Ingredients

• 2 cups all-purpose flour
• 3/4 cup granulated sugar
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 cup sweetened shredded coconut
• 3/4 cup macadamia nuts, chopped
• 2 eggs
• 1/2 cup vegetable oil
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (20 ounces) crushed pineapple, undrained

Method

1. 1

   Preheat the oven to 350°F. Grease a 9x5-inch loaf pan and line the bottom with parchment paper.

2. 2

   Spread the macadamia nuts and shredded coconut on a baking sheet and toast in the oven for 5 to 7 minutes, stirring once, until fragrant and lightly golden. Set aside to cool.

   5:00 · Toast coconut and nuts
3. 3

   In a large bowl, whisk together the flour, sugar, baking soda, baking powder, salt, and cinnamon.

4. 4

   In a separate bowl, whisk the eggs, then whisk in the vegetable oil, milk, and vanilla extract until smooth.

5. 5

   Pour the egg mixture into the dry ingredients and stir until just combined. Fold in the crushed pineapple with its juice, the toasted coconut, and the toasted macadamia nuts until evenly distributed. Do not overmix.

6. 6

   Pour the batter into the prepared loaf pan and smooth the top with a spatula.

7. 7

   Bake until a toothpick inserted into the center comes out clean, 60 to 65 minutes, tenting with foil after 40 minutes if the top is browning too quickly.

   1:00:00 · Bake the bread
8. 8

   Cool the bread in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before slicing.

   15:00 · Cool in pan