Pineapple Coconut Bread

By: Pamela Ellgen

Pineapple Coconut Bread
Enjoy a taste of the tropics in this tasty bread filled with dried pineapple and toasted coconut. Jar size: 4 cups
cuisine icon Cuisine
Modern
cuisine icon Course
Side Dish, Snack
cuisine icon Difficulty
Medium
cuisine icon Duration
30-60 min
cuisine icon Diet
Vegetarian
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
30-60 min, 8 servings, all-purpose flour, baking powder, baking soda, coconut milk, contributed, cook 35 min, eggs, finely chopped dried pineapple, granulated sugar, medium, modern, oil, Pamela Ellgen, prep 5 min, pressure cook, sea salt, side dish, snack, unsweetened shredded coconut, vanilla extract, vegetarian

prep icon Prep Time
5 min
cook icon Cook Time
35 min

serving icon Servings
8 Servings
Ingredients
  • 1 cup granulated sugar
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon sea salt
  • 1 cup finely chopped dried pineapple
  • 1/2 cup unsweetened shredded coconut
  • 2 eggs
  • 1/2 cup oil
  • 3/4 cup coconut milk
  • 1 teaspoon vanilla extract
Instructions
  • Layer the dry ingredients in the jar in the order listed.
  • Place the jarred ingredients into a bowl and add the eggs, oil, coconut milk, and vanilla. Stir to mix thoroughly until no lumps remain. Coat the interior of a 6-cup nonstick fluted tube pan, such as a Bundt pan, with cooking spray. Spread the cake batter into the tube pan and cover with aluminum foil. Add 1 additional cup of water to the Instant Pot. If needed, make a sling for the pan using the method described on page 12. Place the trivet in the bottom of the Instant Pot and carefully lower the cake pan onto the trivet. Close the Instant Pot lid and ensure the vent is in the “Sealed” position. Pressure Cook on High for 35 minutes. Allow the steam pressure to release naturally for 10 minutes, then release any remaining pressure manually. Carefully remove the tube pan using the sling and allow it to cool for about 15 minutes. Carefully invert the pan onto a plate and allow the cake to cool the rest of the way.
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