This moist and delicious, tropical-flavored quick bread is made with crushed pineapple and coconut.
1 (28-ounce) can crushed pineapple, undrained
1 (10-ounce) package moist flaked coconut
4 large eggs
1 1/2 cups granulated sugar
4 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking soda
- Preheat oven to 325°F (160°C). Grease two 9 x 5 x 3-inch loaf pans; set aside.
- Combine all ingredients, mixing until just combined; do not over mix. Spoon into prepared pans and bake for 1 hour, or until wooden pick inserted in center comes out clean. Let stand for 10 minutes before removing from pan. Cool on wire rack. Wrap tightly to store.
Makes 2 loaves.