My first job was at a TCBY yogurt shop. My second job was at a Baskin Robbins. Not coincidence. Fantastic first jobs. Seriously. Id say that I rarely sampled the products, but I got my very first cavity while at Baskin Robbins so that would be a hard sell. I think Id convinced myself it was my duty to the customers to know which ice creams and sundae combinations were the best. The bananas foster was a contender, but pineapple coconut (sometimes with strawberries) was my go to flavor combo for sure. When I was older I tried Pina Coladas and I like the taste, but found that rum doesnt agree with me well. Boooo. I do enjoy a good smoothie with pineapple and coconut now, though, and its a decent substitute.
*and Im laughing at myself right now because AS I was typing this up I realized that I have a post about a pineapple coconut smoothie already obviously a combo I enjoy.
Anyway, a few nights ago I had a dream where my husband and I were drinking Pina coladas on the beach (because dream me can have as much rum as she wants) and I woke up realllllly wanting one. I was thoroughly disappointed to find that I didnt have any coconut in the house (which happens never) so I suffered through (kidding) a pineapple, banana, and clementine smoothie for breakfast vowing to get some durned coconut and make myself a proper Pina Colada dessert of some sort.
I already had plans to be baking that day so a quick bread suited my tastes and oven temperature. Of course, alllllll of the recipes I came across has dairy and egg in them so it was time to do some allergy safe tweaking for the sake of the allergy boy.
This is what I came up with and I am extremely pleased with the result!
I hope you enjoy it.
Pineapple Coconut Quick Bread
3 cups flour
3/4 cup sugar
1 Tbl baking powder
1/2 tsp baking soda
1/2 tsp salt
1 eggs worth of Ener-G egg replacer (or 1 egg)
3/4 cup vegetable oil
1 drop Young Living Cinnamon Bark Vitality Oil (or 1 tsp ground cinnamon)
1 can crushed pineapple or pineapple tidbits (dont drain)
1 can coconut cream (divided)
2 Tbl Soy yogurt (or plain Greek yogurt)
1 1/2 cup shredded unsweetened coconut (divided)
*hold aside 1/3 cup coconut cream and 1/2 cup shredded coconut for topping
Preheat oven to 350. Mix together the dry ingredients. Add in remaining ingredients holding out previously mentioned coconut cream and shredded coconut. Stir until well mixed.
Pour in a greased Bundt pan or 2 greased loaf pans. Bake for 35-40 minutes or until a toothpick comes out clean. Cool Bundt Pan at least 20 minutes before flipping onto cake plate and topping or cool regular loaf pans 10 minutes before adding topping.
Toast the remaining 1/2 cup coconut 5-7 minutes at 350 stirring a few times. If you prefer it sweetened, add in 1 Tbl sugar to coconut before toasting.
Mix toasted coconut with coconut cream and pour over cooked bread.