Coconut Bread with Sweet Pineapple Butter

Name: Coconut Bread with Sweet Pineapple Butter
Yield: serves 8 to 12
Ingredients: 1/2 cup (1 stick) unsalted butter, melted, plus more for greasing the pan; 3 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon ground cinnamon; 1 cup brown sugar, packed; 2 eggs, lightly beaten; 1 teaspoon vanilla extract; Zest of 1 lemon, finely grated; 1 1/2 cups unsweetened coconut milk; 1 1/2 cups shredded coconut, toasted; Confectioners’ sugar, for dusting; 1 (8-ounce) can crushed pineapple, drained; 1 cup (2 sticks) unsalted butter, softened

December 9, 2011

If you’re ever in Sydney, Australia, there is a breakfast place in Darlinghurst called bills. The name is simple, and the place serves simply some of the best food I’ve ever had. When you order coffee, the waiter brings out small plates of warm toasted coconut bread freshly dusted with powered sugar. After one bite, my girlfriend and I decided to go back for breakfast every morning for the rest of our trip. This bread really holds up if you wrap it in plastic or put it in a storage container. You’ll still be snacking on it days later.

Cooks' Note

To toast the coconut: Preheat the oven to 350°F. Spread the coconut on a cookie sheet and bake for 15 minutes, stirring it periodically. Toasting will fluff up the coconut and increase its volume (as well as make it taste better).

Recipe notes

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