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!
This post is sponsored in conjunction with #SpringSweetsWeek. I received products from sponsor companies for the creation of the recipes. All opinions are mine.
I absolutely love making quick breads. They are easy, make a great gift for neighbors and teachers, and 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 it’s 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?
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 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 color starts to appear. Once 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 that 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.
- 2 cups sweetened coconut, toasted, divided
- 1 cup milk
- 1 egg, beaten
- 1/4 cup vegetable oil
- 2 cup flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 3/4 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, 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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Welcome to #SpringSweetsWeek 2020 hosted by Heather from Hezzi-D’s Books and Cooks! What better way to celebrate the warmer weather and flowers blooming than with food and a fun giveaway? More than 25 bloggers from around the country have come together to share over 100 recipes perfect for spring! Stop thinking about cold and snow and get ready to enjoy the best spring sweets like cupcakes, cookies, brownies, pies, and even beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes. Thank you so much to Dixie Crystals, Millican Pecan, Door County Coffee, Anolon, Deiss Cookware, Adams Extract, and Fresh April Sprinkles for your generosity. Check out links to their sites in the prize descriptions below. We have an incredible giveaway below! Take a moment to read about it and the prizes you can win!
Monday #SpringSweetsWeek Recipes
- Auntie Ann’s Italian Cookies by Jolene’s Recipe Journal
- Blood Orange Madelines by Simply Inspired Meals
- Butter Pecan Macaron by A Kitchen Hoor’s Adventures
- Butterscotch Pie with Pecan Crust by Art of Natural Living
- Carrot Cake Cheesecake Bars by Cookaholic Wife
- Carrot Cake Pecan Pie by The Spiffy Cookie
- Coconut Pineapple Bread by Family Around the Table
- Coffee Peanut Butter Sweet Rolls by Pastry Chef Online
- Coffee Pudding Cake by That Recipe
- Gluten Free Almond Poppyseed Bread by Frugal & Fit
- Hummingbird Bundt Cake with Cream Cheese Glaze by Cheese Curd In Paradise
- Lemon and Raspberry Mascarpone Cupcakes by Palatable Pastime
- Lemon Buttercream Cake with Lemon Curd Filling by Jen Around the World
- Lemon Cake Pops by A Savory Feast
- Lemon Jelly Roll by A Day in the Life on the Farm
- Lemonade Crinkles by Kate’s Recipe Box
- Lemony Baked Doughnuts by Karen’s Kitchen Stories
- Mint Chocolate Quick Bread by Cindy’s Recipes and Writings
- Mocha Mint Mississippi mud brownies- by Strawberry Blondie Kitchen
- Orange Posset by Shockingly Delicious
- Pecan Pie Cheesecake Bars by Sweet Beginnings
- Pink Lemonade Rice Krispie Treats by Blogghetti
- Praline Ice Cream by Fresh April Flours
- Sponge Cake by Books n’ Cooks
- Spring Pastel Watercolor Cake by Hezzi-D’s Books and Cooks
- Vegan Turtle Layer Cake by The Baking Fairy
- White Chocolate Carrot Cake Tea Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Check out the amazing prizes in our giveaway!
Prize #1: Millican Pecan is giving one winner a Tower of Treats! Millican Pecan began when E.E. Risien, founded the West Texas Pecan Nursery in the late 1800’s at the junction of the San Saba and Colorado Rivers. He received much recognition for his experiments that altered the course of the pecan industry and helped to establish San Saba as the “Pecan Capital of the World.” From this location, they developed many great pecan varieties, as well as a prosperous orchard that serves our customers well, even to this day. Today Millican Pecan is being run by the 5th generation, the one that launched the Millican Pecan website in 2002. Prize #2: Door County Coffee is giving one winner 20 full-pots of coffee and a Door County Coffee mug. Full pots will consist of seasonal flavors, flavored coffee, and non-flavored coffee. Door County Coffee & Tea Co. was founded in 1993 in Door County, Wisconsin. It is a small, family-owned business, roasting coffee the old-fashioned way – in small batches to exacting specifications. The mission has always been to produce some of the best-tasting and highest quality coffee. They have over 100 types of coffee, all of which are roasted right on site. Prize #3: Dixie Crystals is giving one winner a set of Nordic Ware Bundt Pans. This set contains one Chiffon Bundt Pan and one Vaulted Cathedral Bundt Pan perfect for decorative baking. Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results. Prize #4: Anolon is giving one winner an Anolon Advanced 5 piece Bakeware set. This nonstick bakeware set includes two 8 inch round cake pans, one 8 inch square cake pan, a 10 x 15 cookie pan, and a 9.25 x 14 cooling rack! It’s the perfect set for any baker. Established in 1950’s, Meyer Manufacturing started by making and selling flashlights. In 1971 they started their journey into selling cookware and by 1986 they released the world’s first hard-anodized nonstick cookware that would revolutionize the world of home cooking because the nonstick surface didn’t flake or scratch easily. Today they sell bakeware with nonstick interior and exterior that is made with a special blend of sapphire-reinforced nonstick that is triple coated. Prize #5: Fresh April Sprinkles is giving one winner their choice of three 4 ounce bags of sprinkles! Winner can choose from favorites like the Birthday Party Blend, Cotton Candy Blend, Pink Lemonade Blend, and so many others! Fresh April Sprinkles was founded in the summer of 2019 by Lynn April who runs the food blog Fresh April Flours. They produce small batch, hand blended sprinkles in a suburb outside of Philadelphia. Our sprinkle blends are carefully crafted with beautiful desserts in mind and can be custom blended just for you! Prize #6: Adams Extract is giving one winner an Adams baking pack with 4-6 items including their amazing 4oz Adams Best® Vanilla Flavor. This prize package is great for anyone who loves to bake! John A. Adams began making and selling his Green Plant Sarsaparilla extract in 1888 in Battle Creek, Michigan. In 1905, he moved his family to Beeville, Texas. Working with just $6.71 worth of materials on top of an old icebox, John A. Adams created a new formula for vanilla. His wife tested it by whipping up a cake and announced, “John, this is the BEST flavoring I have ever used.” “Well, that’s old man Adams BEST,” he responded. The name stuck, and Adams Best was born! To learn more about Adams Extract, to shop their products, or to find delicious recipes visit their webiste. Prize #7: Deiss Kitchenware is giving one winner a kitchen utensil prize package! The winner will receive a digital thermometer, a grater, an apple slicer and corer set, and a 5 piece utensil set! Deiss Kitchenware is a small, family driven company that believes it’s easy to cook with pleasure when you have the right tools. This company will bend over backwards to make you happy and the president of the company will even answer your letters! They create easy to use, innovative, and reliable products for use in your kitchen. To learn more about the company and the products they sell visit their website.
Thank you sponsors: Dixie Crystals, Millican Pecan, Door County Coffee & Tea Co., Anolon, Fresh April Sprinkles, Deiss Kitchenware, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with product to use for recipe creation. All opinions are my own. The giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Seven (7) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.