This lovely loaf with a sweet, tropical twist is delicious toasted with butter or made into French toast.

In a large electric mixer bowl, add flour, coconut flour, dried pineapple, instant yeast, 2 eggs, salt, milk and melted butter. Mix with a paddle attachment on low speed until smooth, about 2 minutes. Switch to a hook attachment and knead on low speed, adding more flour if necessary, until dough is stiff and slightly tacky, about 10 minutes.

Coat a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap and set in a warm spot until it doubles in size, approximately 1½ hours.

Coat 2 loaf pans with butter.

When dough has doubled in size, flip it out onto a floured surface and fold it onto itself, pressing to expel the air. Return it to the greased bowl, cover with plastic wrap and leave to rise again, approximately 45 minutes.

Flip dough out onto a floured surface and press it down to expel all the air. Divide dough in half then shape each into a burrito-like shape and place into greased pans. Brush tops of loaves with egg wash. Cover and allow to rise until dough is just above the tops of the pans, 45–60 minutes.

Heat oven to 350°F. Bake bread for 35 minutes, or until loaves are golden brown and internal temperature reaches 200°F. Remove loaves from pans and let cool on a wire rack before slicing.