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Delicious Coconut Pineapple Bread

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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.

This post is sponsored in conjunction with #SpringSweetsWeek. I received products from sponsor companies for the creation of the recipes. All opinions are mine.

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

I absolutely love making quick breads. 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?

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 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. 
  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 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. 

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.

Taste the tropics with this flavorful coconut pineapple bread.

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? 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! 

Monday #SpringSweetsWeek Recipes

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

Coconut Pineapple Bread

Yield: 10 servings
Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes

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

  • 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

Glaze

  • 1 cup powdered sugar
  • 4 tablespoons reserved pineapple juice

Instructions

  1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, I used Anolon, and set aside.
  2. 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.
  3. Pour into prepared pan. Bake for 60 to 70 minutes, until golden and when crumbs cling to a toothpick when inserted in the center.
  4. Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.
  5. 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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Did you make this recipe?

I'd love to hear about it! Please leave a comment below or share it on Pinterest!

Janice

Monday 22nd of February 2021

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!

Family Around The Table

Monday 22nd of February 2021

Adding pecans is a great idea! I hope you enjoy it!

Amy

Thursday 9th of April 2020

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

Family Around The Table

Thursday 9th of April 2020

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!

Amy (Savory Moments)

Friday 3rd of April 2020

What a terrific loaf of bread -- I love the tropical flavors in here!

Karen Kerr

Wednesday 1st of April 2020

Great tips on toasting coconut! Your bread is gorgeous!

Christie

Saturday 28th of March 2020

Holy moly that is one killer looking bread. I love all the flavor packed in there.

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