If you like pineapple upside-down cake, you’ll love this delicious fruit-filled piña colada quick bread. Crisp toasted coconut chips (look for Dang brand at Target or Whole Foods Market) make a fun topping for the top of the bread. If you can’t find them, use toasted unsweetened flaked coconut or sliced almonds instead.

Pam Lolley

Gallery

Read the full recipe after the video.

Recipe Summary

active:
20 mins
cool:
2 hrs 10 mins
total:
3 hrs 25 mins
Yield:
1 (9-inch) loaf
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°F. Coat a 9- x 5-inch loaf pan with baking spray with flour. Beat eggs, granulated sugar, sour cream, butter, and rum using an electric mixer fitted with beater attachments on medium-high speed until combined, about 2 minutes. Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Gradually add flour mixture to egg mixture, beating on low speed until just blended. Gently stir in pineapple and shredded coconut. Spoon batter into prepared loaf pan.

    Advertisement
  • Bake in preheated oven until a wooden pick inserted in center comes out clean, 55 minutes to 1 hour, 5 minutes, tenting with aluminum foil after 45 minutes to prevent excessive browning if needed. Cool in pan on a wire rack 10 minutes. Remove bread from pan, and transfer to wire rack. Cool completely, about 2 hours.

  • Whisk together powdered sugar, coconut extract, and 2 tablespoons of the milk in a bowl, adding remaining milk 1/2 teaspoon at a time until desired consistency (mixture will be thick). Spread glaze over top of cooled bread, allowing some to drip down sides. Immediately sprinkle top with coconut chips.