Ingredients

3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs slightly beaten
1/2 cup unsalted butter, melted 1 stick
1 can 20 oz. crushed pineapple
1 cup coconut cream
2 tablespoons Greek yogurt
Topping
remaining coconut cream 1/3 cup
1/2 cup sweetened coconut flakes toasted

Instructions

Preheat oven to 350°F (176°C). Grease 4 mini loaf pans with non-stick cooking spray. Combine flour, sugar, baking powder, cinnamon and salt in a large bowl.
In a medium bowl, combine eggs, melted butter, pineapple and its juice and 2/3 cup of coconut cream and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
Divide evenly among the 4 mini loaf pans and bake for 35 to 40 minutes, or until a toothpick comes out clean. Let cool in pan for 10 minutes. Remove the bread to a wire rack and let cool.
Make the Topping: In a small bowl, combine the remaining 1/3 cup coconut cream with the toasted coconut flakes. Spread over cooled loaves. Slice and serve immediately.

Notes
Recipe Source: Gather for Bread.
To toast coconut:
Spread the sweetened coconut flakes evenly on a baking sheet. Place in oven at 350 degrees F. Bake for 5-7 minutes or until golden brown. Stir a few times while baking.
You can also toast the sweetened coconut flakes on a skillet by stirring the coconut flakes back and forth with a wooden spatula until they turn golden brown.

quick breads