Delicious Coconut Pineapple Bread


If you like this recipe, please share!

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?

Pin Coconut Pineapple Bread for Later.

Coconut pineapple bread is a taste of the tropics.

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!

Moist with a tender crumb, this coconut pineapple bread will be a new favorite.

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.

Coconut pineapple bread warm from the oven.

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 to toast shredded coconut.

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.

  1. 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. 
  2. 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. 

Coconut pineapple bread is a taste of the tropics.

As I mentioned above, I love making quick bread. Check out other family favorites such as Mom’s Banana Bread, One Bowl Chocolate Chip Zucchini Bread, and Chocolate Chip Pumpkin Bread.

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

Coconut Pineapple Bread

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!
5 from 24 votes
Prep Time25 minutes
Cook Time1 hour
Total Time1 hour 25 minutes
Course: Desserts and Sweets
Cuisine: American
Servings: 10 servings


  • 2 cups sweetened coconut toasted, divided
  • 1 cup milk
  • 1 egg beaten
  • 1/4 cup vegetable oil
  • 1 teaspoon vanilla
  • 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 9×5-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.

Similar Posts


    1. I’m not sure I understand what you mean. The pineapple spears won’t work in the recipe, you do need crushed pineapple. You could use the coconut water in the glaze though instead of the reserved pineapple juice. Hope that helps.

  1. I’ve got a loaf in the oven now. Smells delicious! I changed your recipe just a bit and added a cup of chopped pecans. Can’t wait to try it!

      1. It’s delicious! Def one I’ll be making more than once! The pecans added just the right crunch to it.

      2. I’m so glad you enjoyed it! Thank you for taking the time to comment! I really appreciate it.

  2. Hi-the directions call for vanilla, but the amount isn’t specified. Thanks-looks delicious and I can’t wait to try it.

    1. Thank you for brining the omission to my attention. I’ve corrected the recipe to include 1 teaspoon of vanilla. I appreciate the kind words and hope you enjoy the bread!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating