Hawaiian Pineapple Coconut Macadamia Nut Bread

A sweet taste of Hawaii in your own home.

Aloha! This Hawaiian pineapple, coconut, and macadamia nut bread is a real treat. It brings a very welcomed tropical taste of Hawaii into your own home. Since I’ve recently been working on a cruise ship that circumnavigated the breathtaking Hawaiian Islands I thought it would be a good idea to share this recipe with you all. I brought some chocolate-covered macadamia nuts back to Florida with me. I figured I would make something with them once I got home or simply eat them as a snack. Sunny Hawaii is also known for its world-famous sweet and succulent pineapples. Click here for some interesting facts about the cultivation of this iconic Hawaiian fruit. And of course like most tropical places coconuts are abundant here too. These three key ingredients are a perfect combination for a nut-bread recipe. My grandmother made a mouthwatering date and nut bread so why not make a pumped-up Hawaiian version?

This recipe is pretty straightforward and simple to make. It’s a nice accompaniment with a cup of coffee. Or, even better yet it can be turned into a fantastic dessert. Oh yes! Top a slice with your favorite ice cream and a dollop of whipped cream. Now you have something special for the kids in your life and for the sweet tooth adults too. Best yet this recipe is so very ONO (delicious in Hawaiian) that you’ll magically put a big happy smile on everyone’s face who eats it and receive a big MAHOLO (thank you in Hawaiian) for making it.

Hawaiian Pineapple Coconut Macadamia Nut Bread

(makes one 9 x 5-inch loaf pan)

Ingredients

1-1/2 cups sweetened coconut (toasted)
1-1/2 cups macadamia nuts ( I had chocolate-covered but regular ones are just fine too.)
1/2 cup unsalted butter, softened at room temperature
1-1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup sugar
3 eggs
1 cup sour cream
20-ounce can of pineapple chunks, drained, and reserve the juice

To Make

Strain the pineapple over a bowl to collect the juice and set it aside
Preheat your oven to 350°F and set the oven rack in the center of the oven.
Add the shredded coconut to a pan large enough to hold the coconut in a single layer.
Place the pan over medium heat to toast the coconut. This should take about five minutes.
Stir and toss the coconut so it evenly colors and then set it aside to cool.
Now grease the baking mold and dust with flour tapping out the excess.
Place this mold in the refrigerator until ready to use.

The Batter

In a bowl add the butter and sugar. Whisk it together until light and fluffy.

Tip: This can also be done in an electric mixer with a paddle attachment.

Once the butter mixture is light and fluffy add one egg at a time. Make sure the egg is entirely mixed in before adding the next one.

: Butter and sugar.

: Cream the butter and sugar together.

: Add eggs one at a time.

In another bowl add the flour, baking soda, salt, and cinnamon.
At this stage alternate between adding the flour and sour cream to the butter mixture.
Mix until just combines. DO NOT overmix.
Now fold in the pineapple, macadamia nuts (slightly chopped if not chocolate coated), and one cup of toasted coconut.

: Adding the flour and sour cream.

: Add the coconut, macadamia nuts, and pineapple.

: Fold in the three ingredients.

Tip: Reserve 1/2 a cup of toasted coconut to garnish the top of the loaf.

Using a spatula pour the batter into the loaf pan.
Spread the mixture across the top evenly.
Lift and bang the mold gently a few times to set the batter and remove any air bubbles.
Place in the oven to cook for about 60 minutes.

Tip: At the 1-hour mark the top of the loaf should be lightly golden and cracked on top. At this point, you can check for doneness by poking the center of the loaf with a toothpick. If the toothpick pulls out clean it is ready. If not let it cook some more and continually check in five-minute intervals.

Once cooked place the loaf on your stove top to cool for 20 minutes before turning it out.
When cooled turn it out onto a sheet tray fitted with a wire rack to finish cooling.