Ingredients
2cupscoconut,sweetened, shredded
½cupbutter
1½cupsflour
½tspbaking soda
½tspsalt
1cupsugar
3large eggs
1cupsour cream
20ozpineapple,crushed, well drained
2cupssweetened shredded coconut
1/2cupbutter
1 1/2cups flour
1/2teaspoonBaking Soda
1/2teaspoonsalt
1cupsugar
3largeeggs
1cupsour cream
20ouncescrushed pineapple (, drained well)
Preparation
Preheat the oven to 325 degrees F and spray a loaf pan with baking spray.
Spread the coconut on a baking sheet and bake for 6 to 10 minutes, shaking the tray occasionally.
In a stand mixer, add the butter and sugar, and cream on high speed for 1 to 2 minutes, until light and fluffy.
Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
Add the eggs, one at a time, until fully combined, then add in the flour mixture and the sour cream, alternating in batches (⅓ of the amount each time).
Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
Add the batter to the loaf pan, then sprinkle the top with the remaining coconut.
Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
Preheat oven to 325 degrees and spray a loaf pan with baking spray.
Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
