Pineapple Coconut Sweet bread

This is a delicious sweet bread, chock full of pineapple and coconut. It has a tropical flair and is flavorful and delicious. I use vanilla, coconut and rum flavorings to add as much deliciousness as possible.

It is topped with a pineapple syrup when it comes out of the oven, then glazed with a pineapple glaze when cooled.

This recipe makes 3- 8×3 pans. So you will have plenty to enjoy and share if desired.

• 6 ounces of cream cheese, softened
• 2 cups sugar
• 1 cup sour cream
• 1 20 ounce can crushed pineapple, drained (reserve the juice)
• 2 eggs
• 4 cups of flour
• 2 teaspoons baking soda
• 1 cup coconut
• 1 teaspoon salt
• 1 Tablespoon vanilla
• 1 Tablespoon Rum flavoring
• 1 cup pecans or walnuts

Prepare your 3 pans by spraying them well with pan spray

Preheat your oven to 350*

Place the cream cheese and sugar in your mixer bowl. Cream together.

Now add the sour cream, eggs, then the rest of the ingredients except coconut and nuts.

Blend all ingredients together, then add the coconut and nuts.

Blend till incorporated.

Place your pans on a baking sheet

Now fill the 3 pans equally

Place your pans in a hot oven

Bake for about 45 minutes, then check every 5 minutes with a skewer till it comes out with very little crumbs

Place on a cooling rack for about 20 minutes

Now mix up:

• 2 cups powdered sugar
• 1 Tablesppon rum flavoing
• 2 Tablespoons pineapple juice ( or enough to make a glaze)

Now drizzle the glaze over your cooling cakes, then let them cool completely

Now enjoy!