The Daring Bakers’ February 2012 host was – Lis! Lisa stepped in last minute and challenged us to create a quick bread we could call our own. She supplied us with a base recipe and shared some recipes she loves from various websites and encouraged us to build upon them and create new flavor profiles.
Aloha Quick Bread (loosely adapted from Two Peas and Their Pod)
1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, melted
1 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sugar
3 large eggs
1 cup sour cream
2 cups fruit – pineapple, strawberry, and mango, cut into chunks
Preheat the oven to 350.
Spread 1 cup of the coconut on a baking sheet.
Bake until lightly toasted, tossing occasionally, for 6-10 minutes.
Grease 9×5 inch loaf pan and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, whisk together the melted butter and eggs until frothy.
Add the sugar and whisk well.
Add in the sour cream and mix until incorporated.
Using a rubber spatula, mix in the flour, being careful not to overmix.
Fold in the fruit and the toasted coconut.
Pour into the greased loaf pan.
Sprinkle the top of the loaf with 1/2 cup of coconut (the untoasted stuff).
Bake for 60-65 minutes, or until a toothpick inserted into the center comes out clean (cover with foil halfway through so the top of the bread does not burn).
Remove the bread from the oven and allow to cool in the pan for 15 minutes.
Remove the bread from the pan and allow to cool completely.