Pineapple Coconut Bread is an easy quick bread that’s rich and moist with the flavors of the tropics that’s perfect for dessert or breakfast!
If you’ve tried my recipes for Easy Banana Bread, Zucchini Bread, and Vanilla Pound Cake, then you know they are a delicious and easy treat that everyone loves.
PINEAPPLE COCONUT BREAD
If you want brunch, breakfast or even dessert, Pineapple Coconut Bread is perfect. It’s naturally sweet from the coconut and pineapple, so you while you don’t need to add anything to it as a delicious breakfast in the morning with your coffee it can be the ultimate dessert with a drizzle of caramel sauce and some ice cream.
This bread is one of the breads we enjoyed while we were on our trip in Maui this summer. While driving on the Road to Hana we stopped at the restaurant stop about halfway through the drive where they have a little strip mall full of options and got this bread along with a delicious Banana Mac Bread. This bread was hands down my favorite! Light and moist while still somehow being rich (this is of course thanks to the butter and sour cream in the recipe). I think the lightness comes from the fruity, floral flavors of the coconut and the pineapple. Either way, on the way back we bought three more mini loaves of these breads.
This bread recipe is easy to follow, with a short prep time that makes the longer cook time absolutely worth it. Pineapple Coconut Bread is perfect for when you’re craving a Hawaiian inspired flavor, especially when you’re pairing it with a Slow Cooker Hawaiian Pineapple Chicken.
When making breads like Pineapple Coconut Bread or Hawaiian Nut Banana Bread, make sure you drain the pineapple well, you don’t want any extra pineapple juice. The extra juice can make the bread mushy. The juice that remains will keep the bread moist and delicious but won’t make it fall apart.
HOW TO MAKE PINEAPPLE COCONUT BREAD
- Preheat oven to 325 degrees.
- Spread coconut on baking sheet.
- Toast coconut, tossing occasionally, 6 to 10 minutes; set aside.
- Butter and flour a 9×5 loaf pan.
- In a medium bowl, whisk together flour, baking soda, and salt; set aside.
- Beat butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition.
- Alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.
- Mix until combined.
- Fold in pineapple and 1 cup coconut into batter.
- Pour into prepared pan, and smooth top; sprinkle with remaining coconut.
- Bake 65 to 70 minutes (cover pan with foil halfway through).
- Let cool on a wire rack.
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VARIATIONS ON PINEAPPLE COCONUT BREAD
- Muffins: Use this same recipe but divide the batter into a muffin pan. You’ll end up with adorable, shareable muffins that you can top with a small bits of pineapple (fresh, dried or even freeze dried).
- Nuts: Crush up some peanuts, pecans or macadamia nuts and sprinkle them over the top of your loaf of Pineapple Coconut Bread. The nuts add a great crunchy texture to the bread and taste delicious.
- Fruit: Add blueberries, strawberries, cut fresh pineapple chunks or any other fresh fruit you’d like onto the top of your slice of Pineapple Coconut Bread for a tart, juicy treat. Make sure that you don’t put the fruit on too soon before you’re ready to eat the bread or the juice will make the bread soggy.
For a fruity and tropical twist on classic quick bread, you can’t go wrong with Pineapple Coconut Bread.
WHAT TO SERVE WITH PINEAPPLE COCONUT BREAD
Serve this Pineapple Coconut Bread with Easy Whipped Cream (or Homemade Cool Whip!) and Vanilla Ice Cream. Even more awesome, top it with Salted Caramel Sauce for the ultimate in indulgence!
MORE EASY PINEAPPLE RECIPES:
- Pineapple Upside-Down Cake – skip the box mix, this home made version is awesome!
- Cherry Pineapple Dump Cake – the easiest cake ever.
- Easy Pineapple Dessert Topping – Psst this is perfect for those homemade Banana Splits.
- Brown Sugar Grilled Pineapple – A healthy take on dessert and also an awesome topping for this quick bread!
HOW LONG IS PINEAPPLE COCONUT BREAD GOOD?
- Serve: Pineapple Coconut Bread is good at room temperature for about 2 days before it gets really stale. You should keep it covered if you plan to leave it out to keep it from turning into a solid rock.
- Store: In the fridge your bread will stay good for about a week. You can eat it straight out of the fridge for a chilled, delicious treat.
- Freeze: Pineapple Coconut Bread will stay good in the freezer for about 2 months. For the best results, you should eat it before the 2 month mark so that it doesn’t lose its flavor.
Pineapple Coconut Bread
Ingredients
- 2 cups sweetened shredded coconut
- 1/2 cup butter
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs
- 1 cup sour cream
- 20 ounces crushed pineapple , drained well
Instructions
Preheat oven to 325 degrees and spray a loaf pan with baking spray.
Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.
Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).
Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
I thought this would taste more pineappley. Is it supposed to be so bland? My entire family said it didn’t really taste like anything, not really any flavor. I mean, it’s okay, but it’s really bland to us.
I made this it was a bit bland so I tweaked it a bit I added 1tsp 3/4 tsp vanilla extract and instead of plain white sugar I mixed the 1 cup of white sugar with 2 tsp of molasses then blended it till it was mixed together then followed the recipe as it was had more flavor for me and my family
I adore butter but lately I have been baking my quick breads and muffins with recipes that call for vegetable oil and have found that they come out way nicer, moister and stay that way for longer. I just find that breads I make with butter seem to dry quickly. Have you ever noticed this or have you tried some of the recipes using oil?
I was wondering if I could swap out the butter for oil. I would imagine the coconut and pineapple will add moistness as well, so I would really like your thoughts on this.
You can definitely swap out the butter for oil. An easy 1:1 ratio. Applesauce is another great option.
We ate it so quickly that I forgot to take a photo to share. This should be listed as a dessert!! I love recipes that are simple but beyond delicious.
So glad it was a hit, Debbie!
Hi Sabrina, just wanted to check on the pineapple quantity as 20oz/567g seems like a lot of pineapple! Is that the weight before it’s drained? And if so, what should the weight be after it’s drained? I’m also not entirely sure how much I should be draining it? Should I just let it sit over a colander until it stops dripping or should I be squeezing the juice out a bit?? Thanks in advance for your guidance. Just want to avoid a wet and dense mess!
Yes, it’s a 20 ounce can of crushed pineapple. I allowed mine to sit in a colander to drain while I as doing everything else. Hope this helps!
So light and delicious!
Is the sour cream & flour supposed to be mixed in the stand mixer or folded in?
I’ve made it once & it was an instant hit in my house.
Iram
All in a stand mixer 🙂
What can be used as a substitute for sour cream
You can substitute with greek yogurt plus 1 teaspoon of baking soda. Enjoy!
May I substitute buttermilk for sour cream? Thanks.
Yes but you’ll need to add in an additional 1/3 cup of butter.
Can you make this in mini loaf pans?
Sure 🙂
Can you give me any option to make this eggless, please?
You can substitute using 1/4 cup of unsweetened applesauce for each egg. Good luck!
I thought this bread was keto. Can I substitute all purpose flour to coconut?
Yes but I haven’t tested it so you might need to play around with the measurements. You might only need 1/4- 1/3 cup flour for every cup of AP flour. Good luck!
The directions say to cream the butter, sugar and cream, but there isn’t any cream listed in the ingredients. I assume it’s not the sour cream because that is added in later on. Can you clarify please?
Sorry for the confusion. I just meant that you’ll be creaming the butter and sugar. Enjoy!
can I use fresh pineapple
Yes 🙂