Taste the tropics with this tender crumb coconut pineapple bread. Full of flavor it’s the perfect snack or breakfast. It’s like a mini-vacation, and who couldn’t use one of those right now?
Ingredients for Coconut Pineapple Bread
This luscious quick bread is made from scratch withreadily available ingredients.
- Coconut – Toasted and divided
- Milk – I used 2%
- Egg – you need large
- Salad Oil – I used vegetable oil but canola will be fine too.
- Vanilla– Use the best pure vanilla extract you can afford.
- Flour – All purpose.
- Baking Powder – Not soda.
- Salt – I like to use sea salt but table salt works too.
- Sugar – Granulated sugar.
- Crushed Pineapple – Drain it but reserve the juice. You’ll use it in the glaze.
- Powdered Sugar – Sift it before making the glaze.
- Reserved Pineapple Juice – Don’t discard the juice in the can!
I absolutely love making quick bread. They are easy, make a great gift for neighbors and teachers, and are perfect to keep as a snack on the counter.
The first time I made this bread it was a hit with the family. It’s moist with a tender, almost cake-like crumb. While it’s delicious on its own, it would be lovely served alongside a spring salad.
Sponsor Anolon sent a fabulous baking set that included a loaf pan. It is slick! With proper pan preparation, as described in the recipe instructions, the bread will slide right out.
I don’t like wasting ingredients so I decided to use the juice from the can of crushed pineapple to make the glaze. It adds a subtle layer of flavor. This bread will stay on the counter for a couple of days but it probably won’t last that long.
How do you toast coconut?
You definitely don’t want to skip toasting coconut for this Hawaiing coconut pineapple bread.
I’ve been toasting coconut ever since I started making my Mom’s Coconut Cake. I toast it the way she did, the stovetop method, but there are a couple of different methods.
- Stovetop Method: Place a tablespoon of butter in a skillet over medium to low heat. The skillet size will depend on how much coconut you need to toast. Wait until the butter is melted before adding shredded coconut. Move the coconut around with a rubber spatula to coat it in the melted butter. Stir the coconut often, almost constantly until the color starts to appear. Once the coconut begins to brown, stir constantly so it doesn’t burn. You want a golden color on most of the batch. Once browned, spread warm coconut onto a paper towel to cool.
- Oven Method: Preheat oven to 350° F. Spread shredded coconut on a rimmed baking sheet, in an even layer, and bake for 10 minutes or until lightly browned. Set a timer and keep checking the coconut so it does not burn.
When I drained the crushed pineapple I got as much juice out of it as I could. The recipe doesn’t need more liquid but just remember to save it for the glaze. Trust me when I say you don’t want to skip the glaze and coconut topping.
More Tasty Coconut Recipes
- Coconut Cake – This was one of my Mom’s favorite cakes. It was always an Easter tradition in my house.
- Coconut Ice Cream – Made with fresh coconut, it’s a refreshing summer treat.
- Brazilian Baked Coconut – Cocada de Forno, Baked Coconut, is a traditional sweet Brazilian dessert made with shredded coconut.
- Coconut Cream Pie – A classic pie that’s so easy to make.
More Tasty Pineapple Recipes
- Tropical Cheesecake Bars – These travel well and are perfect for a potluck party.
- Pineapple Casserole – A delicious side dish that’s popular with ham. This is a classic for my family!
- Pineapple Teriyaki Chicken – A great meal-planning option!
- 2 cups sweetened coconut, toasted, divided
- 1 cup milk
- 1 egg, beaten
- ¼ cup vegetable oil
- 1 teaspoon vanilla
- 2 cup flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- ¾ cup sugar
- 8 ounce can crushed pineapple, drained well, liquid reserved
- 1 cup powdered sugar
- 4 tablespoons reserved pineapple juice
- Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, I used Anolon, and set aside.
- In a large bowl, mix milk, egg, oil and vanilla. Add half of toasted coconut, crushed pineapple, flour, baking powder, salt and sugar, stirring until blended.
- Pour into prepared pan. Bake for 60 to 70 minutes, until golden and when crumbs cling to a toothpick when inserted in the center.
- Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.
- Once cool, make glaze. In a small bowl, whisk together glaze ingredients until smooth. Drizzle glaze over top of cooled bread and gently press remaining toasted coconut on top. Wait for glaze to set before serving.
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