Piña Colada Quick Bread

Piña Colada Quick Bread 3 cups all-purpose flour 1/2 cup granulated sugar 1 tablespoon baking powder 1/4 teaspoon salt 3 large eggs, slightly beaten 1/2 cup (1 stick) butter, melted 1 (20 oz) can crushed pineapple, undrained 1 (15 oz) can cream of coconut, divided 2 tablespoons sour cream 1/2 cup sweetened coconut flakes, toasted Preheat oven to 350°F and grease a 9x5-inch loaf pan with butter or nonstick spray. Set aside. In a large bowl, stir together the flour, sugar, baking powder, and salt. In a separate bowl, stir together the eggs, butter, pineapple and juice, and 2/3 cup of the cream of coconut, and sour cream. Add to flour mixture, mixing until just moist. Pour batter into prepared loaf pan and bake until a toothpick inserted into the center comes out clean, 45-55 minutes. Let cool in pan 10 minutes before removing to a wire rack and letting cool completely. While cake cools, make the topping. In a small bowl, stir together the remaining coconut cream and toasted coconut flakes. Spread over cooled bread and slice and serve. Enjoy!