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Chef Kellie
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 Pina Colada Bread With Coconut Whipped Cream
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You could make your own homemade whipped cream, but my question is why, when you can buy it pre-made and save yourself a little hassle. Blend together whipped cream, a few drops of coconut extract, and shredded coconut. Adjust quantities to your preference. Top Pina Colada bread with coconut whipped cream and a Maraschino cherry.
Ingredients
1 c. sugar or splenda
½ c. softened butter
1-8 oz. pkg. Softened cream cheese
1 c. mashed ripe banana
2 eggs
2- ½ cups whole-wheat flour
1-1/2 tsp. baking powder
½ tsp. baking soda
½ package of powdered vanilla instant pudding
½ tsp. vanilla
¼ c. chopped maraschino cherries (drained well)
¼ c. shredded coconut
One can crushed pineapple (drained well)
¼ c. chopped dates
¼ c. chopped Macadamia Nuts
¼ tsp. Nutmeg
¼ tsp. Cinnamon
Directions
Preheat oven to 350 degrees. Beat butter, sugar, vanilla and cream cheese with food processor, or electric mixer on medium speed until mixed. Add eggs and mashed banana and mix well. Combine dry ingredients, add to wet and mix until moistened. Stir in coconut, cherries, pineapple, dates and nuts. Pour into greased and lightly floured bread loaf pan. Bake approx. 1 hour and 15 min. or until toothpick inserted comes out clean of any dough. Bread will be moist. Cool completely on wire rack. Slice and serve topped with coconut whipped cream and a cherry.
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About the Chef
 Chef Kellie Strausser is a thirty-four year young self and restaurant taught Chef who dabbles in catering small functions as a hobby. Her love of creating carries over into several areas of her life, including freelance writing, art and her passion for cooking and entertaining for friends and family in Lancaster, PA.
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