Pineapple Coconut Curry Loaf

Ingredients

• ½ cup unsalted butter
• 1 cup crushed pineapple, drained
• 1/3 cup sour cream
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon Esmen’s Curry Powder
• 1 teaspoon vanilla extract
• 2 ¼ cups all-purpose flour
• 2 teaspoons baking powder
• 1 1/3 cup sweetened flaked coconut, divided

Instructions:

1. Preheat the oven to 350 degrees.  Butter and flour a 9×5 inch loaf pan.  Then line the pan with parchment paper.
2. In a large glass bowl, microwave butter on high until melted, about 45 seconds.  Whisk in pineapple and sour cream.  (This will cool the butter before adding the eggs).
3. Add sugar, eggs, salt, Esmen’s Curry Powder, and vanilla.  Then whisk until smooth.
4. Add flour and baking powder, stirring a little at a time until combined.
5. Stir in 1 cup of flaked coconut.
6. Pour batter into the prepared pan.  Sprinkle the remaining 1/3 cup flaked coconut.
7. Bake for 30 minutes.  Lightly cover with foil and bake until a wooden pick inserted in the center comes out clean, about 25 minutes more.
8. Remove from the oven and cool in the pan for about 10 minutes.
9. Remove from the pan and let the loaf cool completely on the wire rack.