Ingredients
The following ingredients have 40 Servings
- 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 1 stick butter, melted
- 1 can (20 ounces crushed pineapple, undrained)
- 1 can (15 ounces cream of coconut)
- 2 tablespoons Greek yogurt
- remaining cream of coconut
- 1/2 cup coconut flakes (sweetened or unsweetened)
- 1/2 cup sweetened coconut flakes (toasted)
Instruction
- Preheat oven to 350 degrees F. 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 it's juice and 2/3 cup of cream of coconut and Greek yogurt. Stir until blended. Add to flour mixture, stirring just until moist.
- Divide evenly among the 4 pans and bake for 35 to 40 minutes or until a toothpick comes out clean. Cool loaves in pan for 10 minutes. Remove to wire rack and let cool before cutting and serving.
