PINA COLADA BREAD 
1/2 c. butter
3/4 c. sugar
2 eggs
1/2 c. coconut milk
1 (8 1/4 oz.) can crushed pineapple
1/4 c. rum
2 1/2 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. chopped nuts (opt.)
3/4 c. lightly toasted flake coconut

Cream butter with sugar until light and fluffy. Beat in eggs. Stir in coconut milk, undrained crushed pineapple and rum. Sift together flour, baking powder and salt. Mix into pineapple mixture just until dry ingredients are moistened. Add nuts and 1/2 cup coconut. Turn into lightly greased 9-inch tube pan. Bake at 350 degrees for 45 to 50 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pan then turn into rack to cool. If desired, sprinkle with additional rum. Garnish top with remaining coconut. Makes 8 to 10 servings.

 

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