Pina Colada Bread
1/2 cup butter (1 stick, or 8 tablespoons)
1 cup granulated sugar
1/2 teaspoon dry minced lemon peel
3/4 cup sweetened, flaked coconut
1 cup crushed pineapple (drained)
2 tablespoons Kahlua
1/4 cup milk
2 cups all-purpose flour
2 teaspoons Clabber Girl Baking Powder
1 teaspoon baking soda
1/4 teaspoon salt
Glaze: 1/2 cup granulated sugar
1/4 cup pineapple juice
1/2 teaspoon Kahlua
Preheat oven to 350 degrees F.
Grease bottoms of four 4×2-1/4 inch loaf pans; set aside.
In a large bowl cream together butter and sugar. Add eggs, mix well. Add lemon peel, coconut, pineapple, Kahlua and milk; set aside.
In a medium bowl combine flour, baking powder, baking soda and salt. Add to butter mixture, 1/2 cup at a time, blending well after each addition.
Pour batter into prepared pans. Bake at 350 degrees F. for 25 minutes, or until loaves test done. (A toothpick inserted near center of loaf comes out clean.)
Prepare glaze while loaves are baking.
Glaze: In a small saucepan combine sugar, pineapple juice and Kahlua. heat gently on stove until sugar is dissolved. Remove from heat.
Pour glaze over warm loaves as they are cooling on rack. Divide glaze equally between loaves. Let loaves cool on rack before removing from pans.
2002 Wisconsin State Fair First Place Winner – Lisa Foyer of Oconomowoc