A sweet pineapple coconut bread recipe perfect for breakfast or dessert. It’s easy to make and the combination of flavors is delicious.
If you love tropical flavors, you’ll love this Sweet Pineapple Coconut Bread recipe!
This pineapple coconut bread is sure to be a hit with your family. The combination of flavors is wonderful, and the bread is so moist and delicious. Plus, it’s really easy to make!
With just a few simple ingredients, you can have a fresh and tasty loaf ready to enjoy. It’s perfect for any occasion – whether you’re celebrating a special occasion or just want something sweet and tasty to snack on.
So why not give this recipe a try today? You won’t regret it!
How to Store Sweet Pineapple Coconut Bread
Store Pineapple Coconut Bread at room temperature for up to 3 days in an airtight container or covered in plastic wrap.
You can also store your bread in an airtight container in the fridge for about a week.
For longer storage, Pineapple Coconut Bread will stay good in the freezer for about 2 months. Wrap the cooled bread in plastic wrap or aluminum foil then place in a resealable freezer bag. To thaw, leave at room temperature overnight.
About the Ingredients for Sweet Pineapple Coconut Bread
Shredded coconut – You can use regular sweetened shredded coconut and toast it yourself, or you can use toasted shredded coconut if you can find it.
Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.
Sugar – Plain old granulated sugar.
Eggs – Use room temperature eggs for best results.
Sour cream – The creamy texture of sour cream results in more moist baked goods than if you used milk.
Baking soda – Leavens the cake, make sure it is fresh or still active before using.
Salt – Brings out all the flavours.
All-purpose flour – Spoon and level carefully, or the loaf will end up dense.
Pineapple – I used canned crushed pineapple, but you can make your own by blending up a fresh pineapple.
Looking for More Easy Dessert Recipes?
Check out more of my favourite easy desserts!
These delicious Hawaiian pineapple bars will transport you right to a tropical paradise with their pineapple, coconut and pecan filling!
This classic no-bake dessert is easy to make and loved by all! Find out how to make your own scotcheroos today.
This is the best chocolate mousse recipe that you will ever find! Rich, creamy, and absolutely delicious, this dessert is sure to be a hit!
How to Make Sweet Pineapple Coconut Bread
Yields: 2x 9″ Loaf | Prep time: 10 Minutes | Cook time: 1 hour 15 minutes
Ingredients:
- 3 Cups sweetened shredded coconut
- ½ Cup unsalted butter, softened
- 1 Cup sugar
- 3 large eggs
- 1 Cup sour cream
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ Cups All-purpose flour
- 1 17oz can crushed pineapple, drained
Directions:
Heat a large pan over medium heat, then spread the coconut all over the dry pan and allow to toast until golden brown.
Preheat the oven to 350 degrees Fahrenheit, and grease two 9 inch loaf pans.
Using a large bowl, beat the butter and sugar until fluffy.
Beat in the eggs, one at a time until combined.
Beat in the sour cream, baking soda and salt until combined.
Gradually mix in the flour until just combined.
Fold in the crushed pineapple and 1 Cup of the toasted coconut.
Divide the batter evenly between the loaf pans and top with more toasted coconut.
Bake in the oven for 65 – 75 minutes or until a toothpick comes out clean. Check the loaves at the 40 minute marl and if needed, cover the loaves with a sheet of foil to prevent the crust from browning too much.
Once baked, remove from oven and allow to cool completely before removing from pan and enjoying!
Sweet Pineapple Coconut Bread
A sweet pineapple coconut bread recipe perfect for breakfast or dessert. It's easy to make and the combination of flavors is delicious.
Ingredients
- 3 Cups sweetened shredded coconut
- ½ Cup unsalted butter, softened
- 1 Cup sugar
- 3 large eggs
- 1 Cup sour cream
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ Cups All-purpose flour
- 1 17oz can crushed pineapple, drained
Instructions
- Heat a large pan over medium heat, then spread the coconut all over the dry pan and allow to toast until golden brown.
- Preheat the oven to 350 degrees Fahrenheit, and grease two 9 inch loaf pans.
- Using a large bowl, beat the butter and sugar until fluffy.
- Beat in the eggs, one at a time until combined.
- Beat in the sour cream, baking soda and salt until combined.
- Gradually mix in the flour until just combined.
- Fold in the crushed pineapple and 1 Cup of the toasted coconut.
- Divide the batter between the loaf pans and top with more toasted coconut.
- Bake in the oven for 65 – 75 minutes or until a toothpick comes out clean. Check the loaves at the 40 minute marl and if needed, cover the loaves with a sheet of foil to prevent the crust from browning too much.
- Once baked, remove from oven and allow to cool completely before removing from pan and enjoying!
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
24Serving Size:
1 sliceAmount Per Serving: Calories: 183Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 39mgSodium: 96mgCarbohydrates: 23gFiber: 1gSugar: 15gProtein: 2g
This information is provided as a courtesy and for entertainment purposes only. This information comes from online calculators. Although rosemaryandmaple.com attempts to provide accurate nutritional information, these figures are only estimates.
Liz Lampman is a coffee-fuelled Mom of 2 girls and lives in Hamilton, Ontario. She enjoys cooking and baking, food photography, and reading.
How long to bake if I use small loaf pans?
If you divide between two smaller loaf pans, I would test about 28-30 minutes in. You will need to keep an eye on them.
Hello,
Do you ever add in nuts? I’m thinking about adding maybe 1 cup of salted macadamia nuts? And any high altitude adjustments? I’m at 5280 feet, a mile high!
Thanks!
I have not, but macadamia nuts would be amazing in this loaf. I am afraid I don’t know much about the adjustments needed for high altitude, and wouldn’t be able to test the adjustments needed.
So of the 3 cups of shredded coconut, only 1 cup goes into the mix. Each loaf then gets a full cup of coconut spread over the top?
Correct, but you can play around a little with that and add slightly more to the batter. Just be careful not to overdo it.