I can’t believe it’s April 2021, and Easter holiday yet we’re still dealing with the pandemic. It all just feels like a bad dream sometimes. Luckily where I live has been one of the safest countries from the virus in the world, but we’re also one of the countries that had to be in high alert the longest (probably one of the reasons we have been quite safe). I remember talking to my mother in law about the new pneumonia we heard about on the way to the San Diego airport for a flight back to Hong Kong. That was January 2020 and also the last time I traveled. I’m dying to go on any type of holiday (aren’t we all?), but sunny tropical beach destination is where I have been missing the most lately. And this bread is my way of dreaming a beautiful afternoon under the sunbrella on the beach and everything else that comes with it. I call it an “almost” virgin because the bread itself has no booze in it but I ended up pouring the last drop of white rum I found in our liquor cabinet over the bread. Literally there was just about a tablespoon of rum left in the bottle, and it had my name on it 😉 But booze or no booze, this bread is absolutely delicious, moist and refreshing. Both my husband and I agreed that it was the best thing I ever baked.
Ingredients
For Bread
- 3/4 cup. unbleached all purpose flour
- 3/4 cup. organic coconut flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/3 cup. brown sugar
- 1 cup. unsweetened flaked coconut
- 1 can/567g. pineapple slices in syrup
- 1/2 tsp. vanilla extract
- 1/2 cup. coconut oil
- 3 eggs
For glaze and toppings
- 1:3 = pineapple juice from the can: coconut cream
- a generous handful of flaked coconut, toasted
Whip pineapple juice and coconut cream in a food processor or mixer to make the glaze. Set aside in the fridge.
Pre heat oven to 175c/347f.
Sift ap flour, coconut flour, baking powder and baking soda in a large mixing bowl.
Add sugar and coconut flakes.
Drain and pulse pineapple slices in a food processor and add it in a different bowl. Save the syrup juice.
Mix in vanilla extract, coconut oil and eggs.
Line 9 x 5 x 3″ loaf tin with parchment paper and add in the batter. Bake for about 55 minutes or until the skewer/cake tester comes out clean.
Cool it for 20 minutes, pour over the glaze and sprinkle toasted coconuts.
If you want a hint of booze, add a little drop of white rum on the bread like I did 😉
I hope this bread can lift up your spirit a little (at least until you can sip a Piña colada on the beach for real). It is certainly doing that for me.
