Pina
Colada Loaf
Ingredients for one large loaf:
1 1/2 cups Pina Colada mix
3 1/2 cups unbleached all purpose flour
1/3 cup canola (or other light oil)
3/4 cup shredded, firmly packed coconut
1 teaspoon salt, or more to taste
2 teaspoon active dry yeast
2/3 cup pecan halves
For
Molasses Glaze:
1 tablespoon unsulfured
molasses
1 tablespoon hot water
Coconut (optional)
For
Polvo de Amour Sauce:
1 cup coconut cream (found at Latin American
groceries or aisle at local supermarket)
3 tablespoons sugar
Directions
for Pina Colada Bread:
Pour the pina colada mix and oil into
your baking pan, then add the coconut,
pecans, flour, salt and yeast. Be sure
to follow the directions that came with
your particular machine for incorporating
the yeast, since the instructions for
some models specify reversing the order
in which the ingredients are placed in
the pan. Set the bake cycle to quick.
Directions
for Molasses Glaze:
Beat together unsulfured
molasses and hot water. The glaze can
be brushed over the crown of the loaf
when it emerges from the electronic oven
and, for super visual appeal, dusted with
toasted shredded coconut, which adheres
well to the sticky glaze. To brown this
extra coconut, spread the strands out
on a cookie sheet and bake them in an
oven preheated to 350° F for about
10
minutes.
Directions
for Polvo De Amor:
Combine 1 cup canned coconut cream with
3 tablespoons sugar in a small saucepan.
Stir and cook over low heat until the
mixture browns attractively.
To serve, lay generous individual slices
of the Pina Colada loaf on dessert plates,
put a scoop of vanilla ice cream on each,
and top with the Polvo de Amor, as you
would with a hot fudge sauce.
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