Recipe: Coconut Bread with Sweet Pineapple Butter (using coconut milk)

COCONUT BREAD WITH SWEET PINEAPPLE BUTTER

FOR THE COCONUT BREAD:
3 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/2 cup (1 stick) unsalted butter, melted
1 cup brown sugar, packed
2 eggs, lightly beaten
1 teaspoon vanilla extract
Zest of 1 lemon, finely grated
1 1/2 cups unsweetened coconut milk
1 1/2 cups shredded coconut, toasted*
Confectioner's sugar for dusting
FOR THE PINEAPPLE BUTTER:
1 (8-ounce) can crushed pineapple, drained
1 cup (2 sticks) unsalted butter, softened

Preheat oven to 375 degrees F. Grease bottom and sides of a 9-by-5-inch loaf pan with butter.

In large bowl, mix flour with baking powder, salt and cinnamon; set aside.

In another large bowl, whisk 1/2 cup melted butter with brown sugar, eggs, vanilla and zest. Pour in coconut milk and whisk. Pour wet ingredients into dry ingredients and fold together with spatula until smooth. Gently fold in coconut until evenly distributed. Pour into prepared pan and set on a cookie sheet.

Bake from 1 hour to 1 hour 15 minutes, or until a wooden toothpick inserted in center comes out clean. Rotate pan once or twice to ensure even browning. Cool in pan 20 minutes. Remove to a cutting board and cool completely before slicing.

TO MAKE THE PINEAPPLE BUTTER:
Press liquid out of crushed pineapple using back of spoon. In a small bowl, mash pineapple with 1 cup softened butter until well blended. Mound butter in a small serving bowl.

Toast slices of coconut bread, dust with sugar and serve with butter.

*To toast coconut, spread on cookie sheet and bake at 350 degrees F 15 minutes, stirring periodically.

Servings: 12
Source: Tyler Florence's Real Kitchen by Tyler Florence