Introduction

This Pineapple Coconut Bread is a moist, tropical treat perfect for breakfast or a snack. The combination of crushed pineapple and shredded coconut creates a delightful flavor that’s both sweet and refreshing.

A close-up view of four thick slices of golden brown coconut cake stacked vertically. Each slice shows a moist, dense texture with toasted coconut flakes embedded throughout and scattered on top and around the base. The outer edges are crisp and caramelized, giving the cake a crunchy look, while the inside remains soft and moist with a yellowish hue. The background is a white marbled surface that highlights the warm colors of the cake. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1 cup crushed pineapple, drained
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
Step 3: In another bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and crushed pineapple until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

Use fresh pineapple chopped finely for a fresher taste and less moisture than canned.
Add a handful of chopped nuts like macadamia or walnuts for extra texture.
Substitute coconut extract for vanilla to enhance the coconut flavor.
For a gluten-free option, use a gluten-free all-purpose flour blend.

Storage

Store the bread in an airtight container at room temperature for up to 3 days. To keep longer, refrigerate for up to a week or freeze for up to 3 months. Reheat slices gently in a toaster or microwave before serving.

How to Serve

The image shows four thick slices of a golden brown coconut cake stacked in a clean, straight pile on a white marbled surface. Each slice has a textured top covered with toasted, shredded coconut flakes that give a crunchy, slightly uneven look. The sides of the slices appear moist and dense, with a warm yellow color lightly browned on the edges. Small bits of coconut are scattered around the base, adding to the rich, tropical feel. The focus is sharp on the front slice, showing the toasted coconut details and crumbly texture clearly while the background softly fades. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well but make sure it is finely chopped and drained to prevent adding too much moisture to the batter.

Can I make this bread dairy-free?

To make it dairy-free, substitute the butter with a plant-based alternative and use a non-dairy buttermilk substitute like almond milk mixed with a little vinegar.

Pineapple Coconut Bread Recipe

Print Recipe

★★★★★

4.9 from 87 reviews

This Pineapple Coconut Bread is a moist and flavorful quick bread combining tropical flavors of crushed pineapple and shredded coconut. Perfect for breakfast or an afternoon snack, it features a tender crumb enhanced with vanilla and buttermilk, baked to golden perfection in a loaf pan.

Author: Daniel
Prep Time: 15 minutes
Cook Time: 55-60 minutes
Total Time: 70-75 minutes
Yield: 1 loaf (about 10–12 slices) 1x
Category: Baking
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut

Wet Ingredients

1 cup crushed pineapple, drained
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside to prevent the bread from sticking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and shredded coconut until well combined to ensure even distribution of leavening and flavor.
Combine Wet Ingredients: In another bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and drained crushed pineapple until the mixture is smooth and uniform.
Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir gently using a spatula or wooden spoon until just combined. A few lumps are okay, as overmixing can make the bread dense.
Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula for even baking.
Bake the Bread: Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center comes out clean, indicating it is fully baked.
Cool the Bread: Let the bread cool in the loaf pan for 10 minutes to firm up, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

Make sure to drain the crushed pineapple well to prevent excess moisture that can affect the bread’s texture.
Do not overmix the batter to keep the bread tender and light.
This bread can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
For a nutty variation, consider adding 1/2 cup of chopped walnuts or pecans to the batter.
Serve toasted with butter or cream cheese for an extra treat.

Keywords: Pineapple Coconut Bread, Tropical Quick Bread, Moist Pineapple Bread, Coconut Loaf, Easy Pineapple Cake