There's something magical about the combination of sweet pineapple and creamy coconut that instantly transports you to a tropical paradise. This pineapple coconut bread is my go-to recipe whenever I crave something sweet, comforting, and a little different from ordinary banana bread. The crushed pineapple keeps every slice incredibly moist, while toasted coconut adds that perfect crunch and nutty flavor.
I started making this pineapple coconut bread years ago for weekend brunches, and now it's become a family favorite that everyone requests for special occasions. Whether you're looking for a unique breakfast treat or a delicious afternoon snack, this pineapple coconut bread delivers on flavor, texture, and that wonderful tropical aroma that fills your kitchen. Trust me, once you try this recipe, it'll become your new favorite quick bread!
Background & Why This Recipe Stands Out
What sets this pineapple coconut bread apart from other quick breads is the perfect balance of moisture and texture. The crushed pineapple doesn't just add flavor; it creates an incredibly tender crumb that stays fresh for days. Many traditional quick breads can dry out quickly, but the natural juices from the pineapple work like magic to keep this loaf moist and delicious.
I've tested countless variations over the years, and this version hits all the right notes with its golden-brown crust, tender interior, and bursts of tropical flavor in every bite.This pineapple coconut bread recipe also stands out because it's remarkably simple to make. You don't need any special equipment or advanced baking skills; just two bowls, a whisk, and about 10 minutes of prep time.
The combination of sweetened shredded coconut and crushed pineapple creates a natural sweetness that means you don't need excessive sugar. Plus, the toasted coconut on top adds a professional bakery-style finish that makes this bread look as impressive as it tastes. Whether you're baking for a crowd or just treating yourself, this recipe delivers consistent, crowd-pleasing results every single time.
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Ingredients
For the Bread:
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Ground cinnamon
- Granulated sugar
- Unsalted butter, melted and cooled
- Eggs, room temperature
- Vanilla extract
- Crushed pineapple with juice (about one 8-ounce can)
- Sweetened shredded coconut
- Sour cream or Greek yogurt
For the Topping:
- Shredded coconut
- Turbinado sugar (optional)
Optional Add-ins:
- Chopped macadamia nuts or walnuts
- White chocolate chips
See recipe card for quantities.
Instructions
Step 1: Prepare Your Ingredients and Pan
1. Preheat your oven to 350°F (175°C) and position the rack in the center of the oven.
2. Grease a 9x5-inch loaf pan thoroughly with butter or cooking spray, then line it with parchment paper, leaving an overhang on the long sides for easy removal.
3. If you want extra coconut flavor, toast ¼ cup of shredded coconut in a dry skillet over medium heat for 2-3 minutes until golden brown; set aside for topping.
4. Drain your crushed pineapple slightly, but reserve about 2 tablespoons of the juice to keep the pineapple coconut bread extra moist.
5. Allow your eggs and sour cream to come to room temperature for about 20 minutes before mixing.
Step 2: Mix the Dry Ingredients
1. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon until well combined.
2. Make sure there are no lumps in your flour mixture; sifting isn't necessary, but breaking up any clumps ensures even distribution.
3. Create a well in the center of the dry ingredients and set the bowl aside while you prepare the wet mixture.
Step 3: Combine Wet Ingredients
1. In a separate medium bowl, whisk together the melted butter and sugar until well combined and slightly fluffy.
2. Add the eggs one at a time, whisking well after each addition until the mixture is smooth and pale yellow.
3. Stir in the vanilla extract, crushed pineapple with its reserved juice, and sour cream until everything is evenly incorporated.
4. Fold in ¾ cup of the shredded coconut, making sure it's distributed throughout the wet mixture.
Step 4: Bring It All Together and Bake
1. Pour the wet ingredients into the well you created in the dry ingredients and gently fold together using a rubber spatula.
2. Mix just until no flour streaks remain; the batter should be thick and lumpy, which is exactly what you want for tender pineapple coconut bread.
3. Transfer the batter to your prepared loaf pan and smooth the top with your spatula.
4. Sprinkle the toasted coconut and turbinado sugar over the top for a beautiful, crunchy finish.
5. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.
6. If the top is browning too quickly after 40 minutes, tent it loosely with aluminum foil.
7. Let the bread cool in the pan for 15 minutes, then use the parchment overhang to lift it out and transfer to a wire rack to cool completely.
Expert Cooking Tips
- Room Temperature Matters: Always use room temperature eggs and sour cream for this pineapple coconut bread. Cold ingredients don't blend as smoothly and can result in a denser texture. Simply set them out 20-30 minutes before you start baking.
- Don't Overmix: The secret to tender quick bread is minimal mixing. Once you combine the wet and dry ingredients, fold gently just until you no longer see dry flour. Overmixing develops gluten, which makes the bread tough and chewy instead of soft and tender.
- Pineapple Juice Balance: I like to drain about half the juice from the crushed pineapple. Too much liquid makes the bread soggy, but keeping some ensures it stays moist. If your pineapple seems very juicy, drain it a bit more and reserve the juice for smoothies.
- Test for Doneness: Quick breads can be tricky because the toothpick test isn't always reliable with moist additions like pineapple. Look for these signs: the top should spring back when lightly pressed, the edges should pull away slightly from the pan, and a toothpick should have moist crumbs but no wet batter.
- Toast That Coconut: Taking the extra 3 minutes to toast your coconut topping makes a huge difference. It adds depth of flavor and creates a gorgeous golden color. Watch it carefully though; coconut can burn quickly once it starts browning.
- Cool Completely Before Slicing: I know it's tempting to slice into warm bread, but patience pays off. If you cut too soon, the interior will be gummy and fall apart. Wait at least an hour for the best texture and cleanest slices.
Recipe Variations & Substitutions
- Banana Pineapple Coconut Bread: Add one mashed ripe banana to the wet ingredients for extra moisture and natural sweetness. This creates a wonderful hybrid that combines the best of both classic quick breads. The banana complements the tropical flavors beautifully.
- Zucchini Pineapple Coconut Bread: Fold in 1 cup of grated, squeezed-dry zucchini for added moisture and nutrition. This variation is perfect for using up garden zucchini and adds vegetables without affecting the flavor. The zucchini keeps the pineapple coconut bread even more tender.
- Gluten-Free Version: Replace the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your blend contains xanthan gum for proper structure. I've tested this with Bob's Red Mill and King Arthur with excellent results.
- Dairy-Free Option: Swap the butter for melted coconut oil, and use dairy-free yogurt or coconut cream instead of sour cream. The coconut oil actually reinforces the tropical theme and tastes amazing in this Pineapple Coconut Bread recipe.
- Reduced Sugar: You can cut the sugar down to ½ cup if you prefer less sweetness. The pineapple and coconut provide natural sweetness, so this bread still tastes delicious with less added sugar.
- Nut-Free: Simply omit any nuts if you have allergies. The bread is perfectly delicious without them and stays completely nut-free.
- Pineapple Coconut Muffins: Divide the batter among 12 muffin cups and bake at 375°F for 20-25 minutes. These make perfect grab-and-go breakfast treats or lunchbox additions.
Equipment Recommendations
- 9x5-inch Loaf Pan: A standard metal loaf pan works best for even browning and proper baking times. Dark pans may cause over-browning, so reduce the oven temperature by 25°F if that's what you have. Glass pans work too but may require a few extra minutes of baking time for this pineapple coconut bread.
- Mixing Bowls: You'll need two medium-sized bowls; one for wet ingredients and one for dry. I prefer glass or stainless steel because they don't retain odors or flavors.
- Rubber Spatula: Essential for folding the batter gently without overmixing. A flexible spatula helps you scrape down the sides and get every bit of batter into the pan.
- Wire Cooling Rack: Proper cooling is crucial for the right texture. A wire rack allows air to circulate around the entire loaf, preventing a soggy bottom.
- Parchment Paper: Lining your pan with parchment makes removal foolproof. I always leave an overhang on the long sides so I can lift the bread out easily without breaking it.
Storage & Meal Prep Tips
- Room Temperature Storage: Once completely cooled, wrap your pineapple coconut bread tightly in plastic wrap or aluminum foil. It will stay fresh at room temperature for up to 4 days. The pineapple keeps it moist, so you don't need to worry about it drying out quickly.
- Refrigerator Storage: For longer storage, keep the wrapped loaf in the refrigerator for up to one week. Let slices come to room temperature before serving, or warm them slightly in the microwave for 10-15 seconds.
- Freezing Instructions: This bread freezes beautifully for up to 3 months. Wrap the entire loaf or individual slices in plastic wrap, then place in a freezer-safe bag with all air removed. Label with the date and thaw overnight in the refrigerator or at room temperature for a few hours.
- Make-Ahead Tips: You can prepare the dry ingredients and wet ingredients separately up to one day ahead. Store them covered at room temperature (dry) and in the fridge (wet), then combine and bake when ready. This makes morning baking much quicker.
- Serving Suggestions: Toast slices of pineapple coconut bread and spread with cream cheese or butter for breakfast. It's also delicious warmed and served with vanilla ice cream as dessert. Try it alongside your morning coffee or as an afternoon snack with tea.
- Gifting: This bread makes a wonderful gift! Wrap cooled slices in cellophane bags tied with ribbon, or present the whole loaf on a decorative plate covered with plastic wrap.
The Golden Ratio Secret That Changes Everything
Here's something I learned after baking countless loaves; the secret to perfect pineapple coconut bread isn't just following the recipe, it's understanding the moisture balance. Most quick bread recipes fail because they're either too dry or too soggy. The magic ratio is keeping enough pineapple juice to maintain moisture without making the batter too wet.
I drain about half the liquid from the crushed pineapple, which gives you roughly ¼ cup of juice mixed with the fruit. This creates that bakery-style texture that's moist but never gummy. The second game-changing secret involves the order you add your coconut. Mixing the shredded coconut into the wet ingredients first, before combining with the flour, ensures even distribution and prevents clumping.
When coconut gets coated in the egg and butter mixture, it stays separated and creates pockets of flavor throughout every slice. Plus, those toasted coconut flakes on top aren't just for looks; they signal to anyone who sees your pineapple coconut bread that this is something special, made with care and attention to detail.
FAQ
What makes pineapple bread unique?
Pineapple bread stands out because the crushed pineapple adds incredible moisture and a sweet-tart flavor that regular quick breads don't have. The fruit's natural enzymes also help create a tender crumb, while the juice keeps the bread moist for days. Unlike banana bread which can be heavy, pineapple coconut bread has a lighter, more refreshing quality that makes it perfect for warm weather or anytime you want something tropical and different
Is it okay to eat pineapple and coconut together?
Absolutely! Pineapple and coconut are a classic flavor combination that pairs perfectly together. They're both tropical fruits that complement each other beautifully; the bright acidity of pineapple balances the rich, creamy sweetness of coconut. This pineapple coconut bread showcases exactly why this pairing works so well, creating a harmonious blend of flavors that taste like a vacation in every bite.
How healthy is coconut bread?
Coconut bread made with shredded coconut provides healthy fats, fiber, and minerals like manganese and copper. While this pineapple coconut bread contains sugar and butter, the pineapple adds vitamin C and antioxidants, and the coconut provides medium-chain triglycerides which are easier to digest. You can make it healthier y reducing sugar, using whole wheat flour, or Greek yogurt for added protein. It's a treat, but one with some nutritional benefits
What is the Filipino bread that has coconut in it?
The Filipino bread with coconut is called Pan de Coco, which translates to "coconut bread." It's a soft, slightly sweet roll filled with sweetened shredded coconut. While different from this pineapple coconut bread, both celebrate coconut's wonderful flavor. Pan de Coco is typically a yeast-risen bread, whereas this recipe is a quick bread that doesn't require rising time, making it faster and easier to prepare.
Your New Favorite Tropical Treat
This pineapple coconut bread is more than just another quick bread recipe; it's a celebration of tropical flavors that brings sunshine to any day. The combination of sweet pineapple, toasted coconut, and that perfectly moist crumb makes every slice absolutely irresistible. Whether you're serving it for breakfast, packing it for lunch, or enjoying it as an afternoon snack, this pineapple coconut bread delivers bakery-quality results right from your home kitchen.
The best part is how simple it is to make, with pantry staples and minimal effort required for maximum deliciousness.If you loved this tropical treat, you'll definitely want to try our Cinnamon Peach Bread Recipe, which brings together warm spices and juicy summer peaches for another incredible quick bread experience. The Strawberry Rhubarb Bread Recipe is another fantastic option that combines sweet strawberries with tart rhubarb for a springtime favorite.
Both recipes follow the same easy quick bread method, so once you've mastered this pineapple coconut bread, you'll be ready to bake them all! Happy baking, and don't forget to toast your slice and spread it with a little butter for the ultimate experience.
With love from my kitchen to yours,
Kaitlyn Reed
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Pairing
These are my favorite dishes to serve with this pineapple coconut bread recipe:
Tropical Pineapple Coconut Bread Recipe
Equipment
- 9x5-inch loaf pan Greased and lined with parchment paper
- Mixing bowls One for dry, one for wet ingredients
- Rubber spatula For gently folding batter
- Wire cooling rack For even cooling
- Whisk To mix ingredients smoothly
Ingredients
For the Bread
- 2 cups all-purpose flour leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cinnamon optional
- ¾ cup granulated sugar
- ½ cup unsalted butter melted and cooled
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- 1 cup crushed pineapple with juice, drained slightly
- ¾ cup sweetened shredded coconut
- ½ cup sour cream or Greek yogurt adds moisture
For the Topping
- ¼ cup shredded coconut toasted
- 2 tablespoon turbinado sugar optional, for crunch
Optional Add-ins
- ½ cup chopped macadamia nuts or walnuts for texture
- ½ cup white chocolate chips for sweetness
Instructions
- Preheat oven to 350°F (175°C), grease and line a 9x5-inch loaf pan.
- Toast coconut topping in a dry skillet until golden.
- Whisk flour, baking powder, baking soda, salt, and cinnamon in a bowl.
- In another bowl, whisk butter and sugar, then add eggs, vanilla, pineapple, and sour cream.
- Fold in shredded coconut, then combine wet and dry ingredients gently.
- Pour batter into pan, smooth top, and sprinkle toasted coconut and sugar.
- Bake 55–65 minutes, tenting with foil if browning too fast.
- Cool 15 minutes in pan, then transfer to rack to cool completely.
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