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| Ingredients: |
2 cups flour
1/2 cup sugar
1-1/2 tsp baking powder
1 small can flaked coconut, toasted* (3? oz)
3/4 cup chopped brazil nuts or macadamia nuts
1/2 tsp baking soda
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1/4 tsp salt
1 egg beaten
1 can crushed pineapple
1/2 cup milk
1/4 cup (1/2 stick) melted butter |
| Cooking
Instructions: |
Preheat oven to 350?
Butter a 9x5x3 inch loaf pan; set aside
Stir together flour, sugar, baking powder, baking soda, and salt in a large mixing bowl
Make a well in center of flour mixture
Combine egg, undrained pineapple, milk and butter in medium mixing bowl
Add egg mixture all at once to flour mix
Stir until moistened
Batter should be lumpy
Gently stir in coconut and nuts
Pour batter into prepared pan
Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean
Cool bread in pan on wire rack 10 minutes
Remove from pan
Cool completely on wire rack
Wrap and store overnight before slicing
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| Additional
Comments: |
| To toast coconut - put in thin shallow baking pan at 350? for 5 to 10 minutes |
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