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Moist pineapple coconut bread loaf with toasted coconut topping on a white kitchen counter

Tropical Pineapple Coconut Bread Recipe

This Tropical Pineapple Coconut Bread is soft, buttery, and bursting with island flavor. Crushed pineapple keeps it perfectly moist, while toasted coconut adds irresistible crunch. It’s an easy, crowd-pleasing quick bread that feels like a taste of the tropics in every bite.
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Course: Breakfast, Dessert, Snack
Cuisine: American, Tropical
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 15 minutes
Total Time: 1 hour 25 minutes
Servings: 10 slices
Calories: 325kcal
Cost: $6

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.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Serving: 100g | Calories: 325kcal | Carbohydrates: 38g | Protein: 5g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 220mg | Potassium: 140mg | Fiber: 2g | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1.3mg