The day before starting, combine the rum and pineapple . Cover bowl w plastic wrap and microwave 2-3 minutes. Refrigerate overnight, covered.
Preheat oven to 300. Grease two loaf pans.
In a stand mixer (Don't have to use one, but it's easier) mix butter, sugar, jam or marmalade, banana, baking powder, salt and coconut flavoring.
Beat in the eggs one at a time.
Mix the powders (flour and coconut milk powder) together. Then stir into the wet ingredients.
Add the rum-soaked pineapple, toasted coconut and pecans.
Pour batter into loaf pans and bake for 90 - 100 minutes. Use a thermometer; it is done when internal temp is 200. It may look underdone - that's OK.
Combine the syrup and rum. Then brush over the loaves.
Let the loaves rest until room temperature. Then wrap and let it rest another 24 hours.
You can then freeze them, serve them or give them away.
This is good stuff.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (187g)|
|Recipe Makes: 15 Servings|
|Calories from Fat: 211 (40%)|
|Amt Per Serving||% DV|
|Total Fat 23.5g||31 %|
|Saturated Fat 8.9g||45 %|
|Monounsaturated Fat 9.2g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 33.8mg||10 %|
|Sodium 3834.2mg||132 %|
|Potassium 251.3mg||7 %|
|Total Carbohydrate 67.9g||20 %|
|Dietary Fiber 2.9g||12 %|
|Sugars, other 64.9g|
|Protein 5.6g||8 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 525
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