I'm a coco-nut

If I was just starting to get into coconut before I left for Hawaii, that trip pushed me over the edge into full-blown obsession.  I found it everywhere and in every form - coconut syrup, coconut candy, coconut water, coconut ice cream, coconut sushi rice, and just plain pieces of coconut meat.

Coconut, pineapple, macadamia nut pancakes with coconut syrup

Coconut rum cocktail

Coconut sushi rice

Coconut candy and coconut meat

Coconut pineapple ice cream

Since I've been home, I've been trying to find reasons to insert coconut into my diet.  I sprinkle unsweetened coconut flakes onto my morning greek yogurt/cereal combo, tried to make my own coconut rice (that just wasn't quite as good as the Hawaiian version), and even bought a whole coconut at the grocery store.  It's still sitting on my kitchen table as I figure out just what the heck to do with it.

Future homemade coconut syrup?

Yesterday as I was daydreaming of coconut concoctions, a recipe popped into my head - coconut pineapple quick bread.  After a brief search online, I found a promising recipe and was shocked to find that I had all the ingredients that I needed already at home (this never happens).  So this morning, I whipped it together and now it's cooling, just waiting to be eaten.  I swapped out a few ingredients to suit my tastes, but generally followed a Martha Stewart Recipe.

Coconut Pineapple Quick Bread
Adapted from Martha Stewart

Prep time: 15 mins

Cook time: 65 mins

Ingredients 

• 1 1/2 cups shredded coconut (I used half sweetened, half unsweetened)
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 1/2 cups whole wheat pastry flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup Truvia
• 3 large eggs
• 1 cup greek yogurt
• 1 can (20 ounces) crushed pineapple, drained well

Preparation

1. Preheat oven to 350 degrees.
2. Spread coconut on a rimmed baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside.
3. Spray a 9-by-5-inch (8-cup) loaf pan; set aside.
4. Using a stand mixer, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition.
5. Reduce speed to low, and add baking soda and salt.  Alternately add flour and yogurt in two or three batches. Mix just until combined (do not overmix).
6. Slowly mix pineapple and 1 cup coconut into batter. Spoon into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.
7. Bake for 30 minutes.  Cover with foil to prevent burning coconut.
8. Bake for an additional 35 minutes, until a toothpick inserted in center comes out clean.
9. Let cake cool in pan 15 minutes. Remove from pan, and cool completely.