Pineapple Coconut Bread Recipe

This Pineapple Coconut Bread Recipe brings a taste of the islands directly to your kitchen with its sweet, tropical aroma and moist texture. It is a simple preparation that requires only 10 minutes of active work before it heads into the oven to bake into a golden, delicious loaf. Whether you serve it for breakfast or a midday treat, this recipe is sure to become a household favorite.

Why You Will Love This Recipe

There are so many reasons to fall in love with this Pineapple Coconut Bread Recipe. First, the combination of crushed pineapple and toasted coconut creates a flavor profile that feels like a tropical vacation. The addition of sour cream ensures the crumb remains incredibly moist and tender, similar to a high-quality pound cake. Additionally, this recipe is highly versatile; you can bake it as one large traditional loaf or divide it into mini loaves that are perfect for gifting to friends and neighbors.

Ingredients

• 1 1/2 cups sweetened shredded coconut
• 1/2 cup butter, room temperature
• 1 cup sugar
• 3 large eggs
• 1 cup sour cream
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/2 cups all-purpose flour
• 1 can (17 ounce) crushed pineapple, drained

Step-by-Step Instructions

1. Preheat your oven to 350 degrees Fahrenheit.
2. Grease and flour a standard 9-inch loaf pan or four mini loaf pans to prevent sticking.
3. Spread the shredded coconut in an even layer on a baking sheet. Bake for 6 to 8 minutes, tossing occasionally, until it is golden and toasted. Set aside.
4. In a large mixing bowl, beat the room-temperature butter and sugar together until the mixture is light and fluffy, which usually takes about 3 minutes.
5. Add the eggs one at a time, mixing well after each addition to ensure they are fully incorporated.
6. Stir in the sour cream, baking soda, and salt until just combined.
7. Slowly add the all-purpose flour to the wet ingredients, mixing gently until the flour is just incorporated. Do not overmix.
8. Gently fold in the drained crushed pineapple and 1 cup of the toasted coconut into the batter.
9. Pour the batter into the prepared loaf pans. Sprinkle the remaining toasted coconut evenly over the top of the batter.
10. Bake a large loaf for 65 to 70 minutes. If using mini loaf pans, bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.
11. Allow the bread to sit in the pan for 15 minutes before removing it to a wire rack to cool completely.

Expert Tips / Pro Tips

To get the best results with your Pineapple Coconut Bread Recipe, always make sure to drain your crushed pineapple thoroughly. Excess liquid can make the bread too dense or soggy. Another tip is to ensure your butter and eggs are at room temperature before you begin; this helps the batter emulsify correctly for a better rise. If you notice the coconut on top of the loaf is browning too quickly during the long bake time, you can loosely tent the pan with aluminum foil for the final 15 minutes.

Variations & Substitutions

If you are not a fan of coconut, you can easily substitute it with chopped nuts like macadamia nuts, walnuts, or pecans to maintain a nice crunch. For those who prefer using fresh fruit, you can use fresh pineapple instead of canned. Simply remove the core, mash the fruit with a fork or food processor, and strain out as much juice as possible before adding it to the batter. For a more decadent dessert version, you can add a simple lime or lemon glaze over the cooled loaf.

Serving Suggestions

This Pineapple Coconut Bread Recipe is delicious when served warm with a smear of salted butter or even a bit of cream cheese. It makes a fantastic addition to a tropical-themed brunch alongside fresh fruit and Hawaiian meatballs. For a dessert option, serve a thick slice with a dollop of whipped cream or a scoop of vanilla bean ice cream.

Storage, Freezing & Reheating

You can store this bread at room temperature in an airtight container for 2 to 3 days. For longer storage, keep it in the refrigerator for up to a week. This bread also freezes beautifully; wrap the cooled loaf tightly in plastic wrap and then aluminum foil, and it will stay fresh in the freezer for up to 3 months. To reheat, simply place a slice in the microwave for 15 seconds or toast it lightly in a toaster oven.

Nutrition Information

Metric	Amount Per Serving (1/2 mini loaf)
Calories	429
Total Fat	26.2g
Saturated Fat	17.6g
Cholesterol	113mg
Sodium	380mg
Carbohydrates	47.7g
Fiber	1.7g
Sugar	36.6g
Protein	4.8g

FAQ

Can I use fresh pineapple in this Pineapple Coconut Bread Recipe?

Yes, you can use fresh pineapple. You will want to be sure to avoid all core areas and then mash it up with a food processor or fork. Then, strain out as much juice as you can to ensure the batter consistency remains correct.

How do you make toasted coconut?

To toast coconut, just spread an even layer of sweetened shredded coconut on a baking sheet. Bake for 6 to 8 minutes at 350 degrees Fahrenheit, tossing occasionally to prevent burning. This adds a deep, nutty flavor to the bread.

I do not like coconut; can I substitute it for something else?

If you do not like coconut, you can substitute it with your favorite nut variety instead. Walnuts, almonds, or macadamia nuts work very well. Alternatively, you can leave it out entirely, though the bread will have a slightly different texture.

Can I make this recipe into muffins?

Yes, this batter works well for muffins. Simply grease a muffin tin and bake at 350 degrees Fahrenheit for 18 to 22 minutes, or until a toothpick comes out clean.