Coconut Pineapple Sweet Potato Bread with Rum Icing and Toasted Coconut
This sweet potato bread is loaded with chunks of dried pineapple and shredded coconut, and is made with coconut oil! It's topped with dark rum icing and toasted coconut!
Servings 16
Ingredients
For Coconut Pineapple Sweet Potato Bread:
- 2/3 c. pineapple juice
- 2/3 c. coconut oil
- 4 eggs
- 2 c. mashed sweet potatoes canned will work, but fresh have better flavor
- 2 c. sugar
- 3 1/3 c. flour
- 2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 2 tsp. cinnamon
- 1 c. shredded coconut
- 1 c. diced dried pineapple
For Rum Icing & topping:
- 2 tbsp. dark rum
- 3 tbsp. butter melted
- 2 c. powdered sugar
- 1 - 2 tbsp. water
- 1/2 c. toasted shredded coconut
Instructions
For Coconut Pineapple Sweet Potato Bread:
- In a large bowl, combine pineapple juice, coconut oil, eggs, and mashed sweet potatoes, stirring until mixed.
- In another large bowl, whisk together sugar, flour, baking soda, baking powder, salt, and cinnamon.
- Add the wet ingredients to the dry ingredients, and mix until just combined.
- Fold in coconut and dried pineapple.
- Pour batter into a greased or parchment paper-lined 9x5-inch loaf pan. I had some batter left, and made a few mini bundts. You could also convert this into two (2) 8x4-inch loaves - reduce baking time.
- Bake at 350 degrees for 50-60 minutes, or until a toothpick inserted near the center comes out clean. For 8x4-inch loaves, reduce baking time to about 40 minutes.
- Remove to wire racks to cool completely.
For Rum Icing & topping:
- In a small bowl, whisk together rum, butter, and powdered sugar, adding a little water as needed to achieve an icing consistency. It will be thick, but spreadable.
- Sprinkle with toasted coconut. Once icing sets, cut and serve.