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.
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
- 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
- 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
- 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 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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