Pineapple Coconut Bread Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Pineapple Coconut Bread delivers ultra-moist quick bread bursting with crushed pineapple chunks and toasted coconut under sweet glaze drizzle.

This tropical loaf serves 10 in 75 minutes with pudding-like crumb perfect for breakfast or dessert.

Why This Recipe Works

Crushed pineapple provides moisture without sogginess when drained properly. Toasted coconut adds crunch contrasting tender crumb. Sour cream tenderizes naturally without artificial gums. Brown butter deepens flavor complexity. Coconut glaze soaks into warm bread sealing tropical essence.

Ingredients & Prep

1½ cups all-purpose flour, 1 tsp baking powder, ½ tsp baking soda, ½ tsp salt, ½ cup unsalted butter softened, ¾ cup granulated sugar, 2 large eggs, 1 tsp vanilla extract, ½ cup sour cream, 20 oz crushed pineapple drained well reserve juice, 1 cup sweetened coconut toasted divided. Glaze: 1 cup powdered sugar, 2 tbsp pineapple juice, 2 tbsp coconut milk.

Step-by-Step Instructions

Preheat oven 350°F. Grease 9×5 loaf pan. Toast coconut baking sheet 8 minutes stirring halfway; cool. Whisk flour, baking powder, soda, salt. Beat butter + sugar fluffy 3 minutes. Add eggs one at a time, vanilla, sour cream. Alternate dry ingredients + ½ cup drained pineapple juice. Fold ¾ cup coconut + drained pineapple chunks. Pour batter into pan; sprinkle remaining coconut. Bake 60-65 minutes toothpick clean. Whisk glaze ingredients; drizzle warm bread. Cool completely.

Flavor Variations

Storage Tips

Room temperature airtight 3 days. Refrigerate 1 week. Freeze slices 3 months; toast from frozen.

FAQs

Soggy bottom? Drain pineapple extremely well + paper towels. Coconut burns? Cover foil after 40 minutes. Dry crumb? Don’t overbake + sour cream crucial.

Conclusion

Pineapple Coconut Bread transports to island paradise through quick bread simplicity moist, crunchy, tropical perfection.

Pineapple Coconut Bread Recipe

Print Recipe

Pineapple Coconut Bread delivers tropical paradise in every slice. Moist quick bread bursting with crushed pineapple and toasted coconut, crowned with sweet glaze. Perfect breakfast treat, afternoon snack, or Pinterest tropical dessert board star.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 70 mins
• Total Time: 2 hours
• Yield: 10 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• Bread:
• ½ cup butter (softened)
• 1 cup granulated sugar
• 3 large eggs (room temp)
• 1 cup sour cream (full fat)
• 20 oz can crushed pineapple (drained well, reserve juice)
• 1½ cups sweetened shredded coconut (toasted, divided)
• 1½ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
•  
• Glaze:
• 1 cup powdered sugar
• 2–3 tbsp reserved pineapple juice
• ¼ cup toasted coconut

Instructions

• 1. Preheat oven 325°F. Grease 9×5″ loaf pan + line bottom parchment.
• 2. Toast coconut: spread on baking sheet, bake 325°F 8-10 mins until golden. Stir halfway. Cool.
• 3. Cream butter + sugar 2 mins until fluffy. Add eggs one at a time.
• 4. Mix in sour cream + drained pineapple.
• 5. Whisk flour, baking soda, salt. Add to wet ingredients until just combined.
• 6. Fold in 1 cup toasted coconut. Pour into prepared pan. Sprinkle remaining coconut on top.
• 7. Bake 65-75 mins until toothpick clean. Cover with foil after 40 mins to prevent over-browning.
• 8. Cool pan 15 mins. Remove to wire rack.
• 9. Whisk powdered sugar + pineapple juice until smooth. Drizzle over cooled bread. Sprinkle toasted coconut.
• 10. Slice thick. Store airtight 3 days or freeze 3 months.

Notes

• Drain pineapple VERY well – paper towels if needed. Wet batter = sunken loaf.
• Toast coconut = flavor explosion. Watch carefully – burns fast!
• Sour cream = ultra moist crumb. Greek yogurt works too.
• Foil tent prevents coconut burning while center bakes.
• Room temp ingredients = perfect batter emulsion.
• Freezes beautifully – slice first for grab-and-go portions.
• Glaze sets in 15 mins. Double for dripping decadence.
• Mini loaves: 9×5 pans bake 40-45 mins.
• Breakfast, snack, dessert winner. Tropical vibes guaranteed.

Nutrition

• Serving Size: 1 thick slice
• Calories: 425
• Sugar: 32g
• Sodium: 260mg
• Fat: 21g
• Saturated Fat: 14g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 56g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 85mg

Keywords: pineapple coconut bread, tropical quick bread, coconut loaf cake, pineapple sour cream bread, glazed coconut bread