This is a simple quick bread with a complex flavor. The coconut gives it texture, and the pineapple adds a hint of fruity flavor, while keeping it moist and sweet. It freezes wonderfully, and you can have it plain or with a finger-licking powdered sugar glaze.
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Soft, sweet and moist
Pineapple coconut bread might just be the tropical twist you need. It can brighten up dull days and bring some Spring vibes into your kitchen. Just like our newly posted coconut muffins.
Quick bread means they are baked in a loaf pan and they're not too sweet, a cross between a cake and a muffin if you ask me. They use baking powder and soda as leaveners and don't require yeast like regular 'bread' does.
The glaze gives them a fantastic finish, but they can also be eaten plain, with maybe a dusting of powdered sugar, with excellent results.
- Easy to make: it takes 15 minutes to have it ready to go into the oven.
- Tropical twist: it's a refreshing departure from traditional bread recipes, while maintaining simple, popular flavors.
- Great texture: the crushed pineapple gives it a moist and tender crumb, and the shredded coconut gives it a wonderful rustic feel.
- Simple ingredients: this recipe uses mostly pantry staples and is easy to whip up anytime you're craving something different.
- Cheryl ⭐️⭐️⭐️⭐️⭐️
Made this loaf today. I added ½ tsp. of almond extract. It was very tasty and moist. This is a keeper.
Testing notes
Soggy texture: Make sure to drain the crushed pineapple thoroughly before adding it to the batter. You can also pat it dry with paper towels.
Dry or dense texture: it can result from overmixing the batter or using too much flour. Be sure to mix the ingredients just until they are combined after you add the flour, to avoid activating too much gluten, which can make the bread tough. Make sure the dry ingredients are measured correctly.
Uneven baking: this can occur if the oven temperature is too high or if the loaf pan is too small. Use the appropriate size loaf pan specified in the recipe. After about ⅔ of the baking time, rotate the pan in the oven, back to front, as some ovens have uneven heat sources.
Ingredients
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Pineapple: Use fresh or canned, both work.
- Unsweetened shredded coconut: I don't recommend the sweetened one.
- Baking powder and baking soda: make sure they aren't expired.
- Brown sugar: both light and dark can be used, but the latter darkens the crumb more.
- Coconut extract: it reinforces the coconut flavor, which can sometimes be lacking. It's optional.
Variations & substitutions
- Rum: add 2-3 tablespoons (or 1 teaspoon rum extract) to the batter and make it more sophisticated and celebratory.
- Nuts: add chopped nuts like almonds, pecans or macadamias to the batter for extra texture and nutty flavor.
- Citrus: incorporate lime or orange zest into the batter for a zesty kick.
- Spices: experiment with cinnamon or nutmeg to add warmth and depth to the bread's flavor profile.
- Cream cheese glaze: It's creamier and thicker than the powdered sugar one in the recipe, but it works just as well.
Steps to make pineapple coconut bread
Can I use fresh pineapple instead of canned? Absolutely! Just make sure to shred or chop it finely.
Moisture management: both pineapple and coconut contribute moisture to the bread, but they can also make the texture too wet. So ensure that the crushed pineapple is well-drained to remove excess juice and prevent the bread from becoming too soggy.
Coconut
Lightly toasting the coconut before adding it to the batter can intensify its unique flavor. I highly encourage it. Watch it carefully as it can brown very quickly, and you don't want burnt coconut.
That said, you can use regular coconut straight from the bag.
Cake batter
The mixture will be grainy at the beginning due to the high ratio of sugar compared to the fat. It will smooth and loosen up when the dry ingredients and pineapple are added.
Prepared pan
Use the recommended pan size and don't fill it more than ⅔ of its capacity (¾ at the most) to prevent overflow and let the batter rise and bake well.
Simple glaze
What liquid can you use? We favor milk or cream, or maybe rum if we're feeling grown-up and sophisticated. But you can use a citrus like lime or orange for a different flavor.
How thick should it be? Like very thick honey, so it doesn't drip too much down the sides.
The drizzle
When drizzling it over the bread, you can choose to almost cover it or not. It's a matter of personal preference.
Storage
Always allow the bread to cool completely on a wire rack. Keep it well covered in plastic wrap or in an airtight container.
- Room Temperature: a good idea if you plan to consume the bread within a few days. Store it in a cool, dry place away from direct sunlight.
- Refrigeration: it keeps for a week, but it's not my first choice as it dries the crumb.
- Freezing: for longer storage, I prefer the freezer. Wrap individual slices or the entire loaf in plastic wrap and then aluminum foil to prevent freezer burn. Store in the freezer for up to 1 month. Thaw frozen bread in the refrigerator overnight or at room temperature (uncovered) for a few hours before eating.
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Pineapple Coconut Bread (with simple glaze)
Ingredients
For the coconut pineapple loaf:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup brown sugar
- ½ cup sugar
- ½ c butter, at room temperature
- 2 eggs, at room temperature
- 1 teaspoon vanilla
- ½ teaspoon coconut extract, optional, but recommended if your coconut lacks flavor
- 1 cup well-drained crushed pineapple, about a 20-ounce can of crushed pineapple without liquid
- ¾ cup shredded coconut
For the glaze:
- ¾ cup powdered sugar
- 2-3 tablespoons milk
- 3-4 tablespoons sliced toasted almonds or coconut flakes
Instructions
For the coconut bread:
- Preheat the oven to 350°F (180°C).
- Butter or spray a 9x5 inch loaf pan.
- Line with a strip of parchment paper, covering the pan's bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it's baked.
- In a small bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to mix and set aside. You can also measure the dry ingredients and sift them directly over the batter as you add them.
- In a large bowl, using an electric mixer at medium-high speed, beat the butter and sugars together for 2 minutes.
- Add in the eggs, one at a time, beating until fully incorporated after each addition.
- Add in the extracts and mix.
- Add the sifted flour mixture and mix *just* until combined. Some streaks of flour should remain.
- Fold in the pineapple and the coconut with a spatula until all ingredients are incorporated. Pour into the prepared loaf pan.
- Bake for 55-60 minutes, or until a cake tester or toothpick comes out clean. Let rest in the pan for about 10 minutes before running a smooth-bladed knife around the edges to loosen up any stuck bits and removing it from the pan. Help yourself with the ends of the parchment paper.
- Allow the bread to cool completely on a wire rack.
For the glaze:
- In a small bowl whisk the powdered sugar and add 2 tablespoons of the milk until smooth.
- If needed because it's too thick or dry, add the remaining milk in small amounts until you obtain the desired consistency that's easily drizzled. It should feel like thick honey. You might not use all of the milk.
- Using a spoon, whisk or fork, drizzle the glaze over the top of the cooled loaf and let it drip down the sides.
- Sprinkle the top with sliced almonds or toasted coconut flakes. Let it dry before cutting and serving.
- Store any leftovers in an airtight container.
Cheryl says
Made this loaf today. I added 1/2tsp. of almond extract, 1/4c. sour cream and used a 20 oz. can of crushed pineapple, drained. It was very tasty and moist. This is a keeper.
Warren says
Hi Paula,
Is your oven temperature for a fan force oven?
Thanks,
Warren
Paula Montenegro says
Hi Warren, for fan force ovens you usually need to decrease the temp a little. I would bake it at 325°F (165°C).