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Pina Colada Pull Apart Bread

Here's how you make Pina Colada Pull Apart Bread
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  • Servings: 7
  • Prep: 5m
  • Cook: 25-35m
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 loaf (1 pound) bread (sweet round bread, King's Hawaiian; or, any similar type of sweet bread)
  • 2/3 cup crushed pineapple (drained)
  • 1/2 cup shredded coconut (toasted, reserve 2 tablespoons for the topping)
  • 1/2 cup chopped macadamia nuts (reserve 2 tablespoons for the topping)
  • 1/4 cup rum (coconut rum)
  • 1/2 cup dark brown sugar
  • 4 tablespoons unsalted butter
  • FOR ICING
  • 3/4 cup confectioners sugar
  • 1 tablespoon milk
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Coconut ... Since, you are using the oven to bake the bread; you might as well toast the coconut in the oven. Preheat the oven to 400 degrees; and line a baking sheet with parchment paper or foil. Add the coconut; and bake on the middle shelf, 5-7 minutes until golden brown, stirring once. Then, transfer the coconut to a paper towel to cool.

  • Step 2: Sauce ... Add the brown sugar and butter to a small pot; and, cook on medium heat until the butter and sugar are completely melted. Remove from the heat and stir in the pineapple, rum, 1/3 cup of toasted coconut, and 1/3 cup of macadamia nuts. The other 2 tablespoons of coconut and nuts, will be the topping.

  • Step 3: Bread ... As the coconut toasts and the sauce melts - prepare your bread. Using a serrated knife, make 5 or so vertical cuts about 1" apart ... but, don't go all the way through to the bottom. Then, turn the bread a quarter of the way, and make the same cuts again. This will make a cross hatch or diamond pattern. Again, take your time; DO NOT cut all the way through. This will allow the sauce to get in to all the 'nooks and crannies.'

  • Step 4: Bake ... Place the bread on the same pan you toasted the coconut on. Open up the cut slices a bit; and, pour the sauce in the 'nooks and crannies.' Top with the extra coconut and nuts. Bake on the middle shelf, 10-15 minutes, in a 350 degree oven; until golden brown.

  • Step 5: You can bake this ahead, and reheat too. Once the bread is baked and cooled, wrap tightly in foil; and, refrigerate. Before reheating, remove the bread until it is almost room temperature; and, reheat in a 350 degree oven, loosely covered in foil - for 10-15 minutes. DO NOT ice the cake, if you plan on reheating it.

  • Step 6: Icing ... As the bread bakes, mix the milk and confectioners sugar together until smooth. After the bread has cooled a couple of minutes; drizzle the icing over the bread.

  • Step 7: Serve and ENJOY! ... Let your guests dig in - and, pull it apart. It is sweet and delicious. A perfect morning sweet treat.

We hope you enjoy this recipe!

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