Pineapple Coconut Bread

½ cup unsalted butter, softened
1 cup granulated white sugar
1 ½ cups all-purpose flour
½ teaspoon baking soda
3 large eggs
1 cup plain Greek yogurt (or sour cream)
20-ounce can of pineapple tidbits
½ cup unsweetened coconut, toasted

Preheat your oven to 350°F (175°C).
Drain the pineapple tidbits thoroughly.
Generously butter and flour a 9×5-inch loaf pan.
In a small bowl, mix the flour, baking soda, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy, which should take about 5-7 minutes.
Add the eggs one at a time, fully incorporating each before adding the next.
Alternately add the flour mixture and Greek yogurt (or sour cream) to the wet ingredients, starting and ending with the flour.
Gently fold in the drained pineapple.
Pour the batter into the prepared loaf pan, smoothing the top.

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