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.



Ingredient Checklist


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.

  • 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.