2 large eggs
1 cup granulated sugar
1/2 cup sour cream
1/3 cup butter, melted
2 Tbsp. (1 oz.) coconut rum
2 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1 cup fresh pineapple (about 6 oz.)
1/2 cup sweetened shredded coconut
2 cups unsifted powdered sugar
1/8 tsp. coconut extract
3 Tbsp. whole milk, as needed
Toasted coconut chips (such as Dang) or toasted unsweetened
DirectionsPreheat oven to 350 degrees Fahrenheit. Coat a 9x5 inch loaf pan with baking spray. In an electric mixer fitted with a paddle attachment, beat eggs, granulated sugar, sour cream, butter and rum on medium speed until well combined, about 2 minutes.
Whisk together flour, baking powder, baking soda and salt in a medium bowl. Gradually add the flour mixture to the egg mixture beating on low speed until just blended. Gently fold in pineapple and shredded coconut.
Spoon the batter into prepared loaf pan.
Bake in over for about 55 minutes, or until toothpick inseted in middle comes out with a little wet crumb. If it comes out completely clean, it's overcooked! Cool in pan on a a wire rack for 10 minutes. Remove bread from pan and let cool completely.
Whisk together powdered sugar, coconut extract and 2 Tbsp. of the milk in a bowl, adding remaining milk 1/2 tsp. at a time until desired consistency. Mixture will be thick.. Spread glaze over cooled bread, allowing some to drip down the sides. Immediately sprinkle top with coconut chips.