If there’s a tropical treat that brings sunshine into your kitchen, it’s this Pineapple Coconut Bread Recipe. Imagine tender, moist bread infused with juicy crushed pineapple and golden toasted coconut, crowned with a sweet glaze that adds just the right touch of indulgence. It’s the kind of loaf that feels like a warm hug on a plate, perfect for breakfast, a snack, or even a delightful dessert. Once you try this Pineapple Coconut Bread Recipe, you’ll want to bake it again and again to share with friends and family.
Ingredients You’ll Need
This recipe calls for a handful of straightforward ingredients, each playing a vital role in creating the perfect balance of flavor, texture, and color. From the rich softened butter to the tangy sour cream, every component makes this bread irresistibly moist and flavorful.
- 2 cups shredded unsweetened coconut: Toasting this adds a deep, nutty flavor and delightful crunch on top.
- 1 1/2 cups flour: Provides the structure for the bread’s tender crumb.
- 1/2 teaspoon baking soda: Helps the bread rise and stay light.
- 1/2 teaspoon salt: Enhances all the sweet and tropical flavors.
- 1/2 cup butter (softened): Adds richness and moisture to every bite.
- 1 cup granulated sugar: Sweetens the bread without overpowering the pineapple.
- 3 eggs: Bind everything together and give the bread a lovely texture.
- 1 cup sour cream: Keeps the bread soft and moist for days.
- 20 ounce can crushed pineapple (drained well): Brings juicy tropical sweetness and ensures a tender crumb.
- 2 cups powdered sugar: For the glaze that adds the perfect finishing touch.
- 2 tablespoons milk: Thins the glaze just enough for easy pouring.
How to Make Pineapple Coconut Bread Recipe
Step 1: Toast the Coconut
Start by preheating your oven to 325F. Spread the shredded coconut evenly on a large cookie sheet and bake for about 4 to 5 minutes, stirring once. The goal here is to achieve a beautiful golden brown color without burning it, which will amplify the coconut’s flavor dramatically. Set it aside to cool before using.
Step 2: Mix Dry Ingredients
While the coconut cools, whisk together the flour, baking soda, and salt in a medium bowl. This pre-mixing step ensures that your leavening is evenly distributed, setting the stage for a light and consistent bake.
Step 3: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter with the granulated sugar until the mixture is light and fluffy. This incorporates air into your batter, helping the bread rise to perfection.
Step 4: Add Eggs
Add the eggs one at a time, beating thoroughly after each addition. This careful incorporation gives your bread body while maintaining fluffiness.
Step 5: Combine Dry and Wet Ingredients
Add half of your flour mixture and half of the sour cream to the batter, mixing well. Then add the remaining flour and sour cream until all ingredients are fully incorporated. This step balances moisture and structure, ensuring the bread stays tender but holds together beautifully.
Step 6: Stir in Pineapple and Coconut
Gently fold in the well-drained crushed pineapple and one cup of the toasted coconut, folding just enough to distribute them evenly. Pour the batter into a greased loaf pan and sprinkle the remaining toasted coconut on top. This final layer guarantees a crunchy coconut topping that contrasts perfectly with the soft crumb.
Step 7: Bake the Bread
Bake your bread at 325F for 60 to 70 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. The kitchen will start smelling like a tropical paradise by this point!
Step 8: Glaze and Cool
Mix the powdered sugar and milk in a small bowl to form a smooth glaze. Pour this over the warm bread (not hot) and allow the glaze to soak in and harden as the bread cools to room temperature. Patience here rewards you with a shiny, sweet finish that’s every bit as delicious as the bread itself.
How to Serve Pineapple Coconut Bread Recipe
Garnishes
A sprinkle of extra toasted coconut or a few pineapple chunks on the side can add a fresh, inviting look and a little extra zing to your slice. You can also dust a tiny bit of powdered sugar just before serving for a delicate touch.
Side Dishes
This bread pairs beautifully with a cup of strong coffee or tropical fruit salad for a breakfast that’s bright and energizing. For a comforting afternoon snack, a smear of cream cheese or a dollop of yogurt complements the flavors perfectly.
Creative Ways to Present
For party serving, slice the Pineapple Coconut Bread and arrange it on a platter with colorful edible flowers or mint sprigs. You can also cut it into bite-size squares and serve alongside a coconut-lime dipping sauce to impress your guests with an exotic twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, wrap the bread tightly in plastic wrap or use an airtight container, and keep it at room temperature for up to three days. This method helps maintain the bread’s moist, tender texture nicely.
Freezing
Pineapple Coconut Bread Recipe freezes wonderfully. Wrap the loaf or slices securely in plastic wrap and place them in a freezer bag. When frozen, it stays fresh for up to three months and can be thawed overnight in the fridge for best results.
Reheating
To enjoy your bread warm, reheat slices in a toaster oven or microwave for 20 to 30 seconds. A little warmth revives the tropical flavors and makes the glaze lovely and slightly melty.
FAQs
Can I use fresh pineapple instead of canned?
Absolutely! Just make sure to drain the fresh pineapple very well to avoid excess moisture that can affect the bread’s texture.
Is it possible to make this recipe gluten-free?
Yes, substituting the all-purpose flour with a gluten-free baking mix that can be swapped 1:1 works well, but be sure to check that your baking soda and other ingredients are gluten-free too.
How long does the Pineapple Coconut Bread stay fresh?
Stored properly at room temperature, it stays fresh and moist for about three days, but refrigeration can extend that to around a week, though the texture might change slightly.
Can I skip the glaze?
Of course! The bread is delicious on its own, but the glaze adds a lovely sweetness and pretty finish. If you prefer less sugar, omit it or drizzle just a little.
What’s the best way to toast coconut evenly?
Spread it in a thin, even layer on a baking sheet and stir frequently while baking at 325F for 4 to 5 minutes. Keep a close eye on it because coconut can go from golden to burnt very quickly.
Final Thoughts
This Pineapple Coconut Bread Recipe is the kind of delightful discovery that brings a little tropical sunshine into your everyday baking. Moist, sweet, and bursting with flavor, it’s perfect for sharing or savoring all by yourself. Give it a try—you might just find your new favorite loaf to brighten up any moment.
Print
Pineapple Coconut Bread Recipe
- Prep Time: 15 minutes
- Cook Time: 65 minutes
- Total Time: 80 minutes
- Yield: 8 servings
- Category: Baked Goods
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Pineapple Coconut Bread is a moist, flavorful loaf combining toasted shredded coconut, crushed pineapple, and a creamy sour cream base. Finished with a simple powdered sugar glaze, it’s perfect for breakfast, dessert, or a sweet snack.
Ingredients
Dry Ingredients
- 2 cups shredded unsweetened coconut
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 20 ounce can crushed pineapple, drained well
Glaze
- 2 cups powdered sugar
- 2 tablespoons milk
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) to prepare for baking the bread and toasting coconut.
- Toast the Coconut: Spread the shredded coconut evenly on a large cookie sheet. Bake at 325°F for 4-5 minutes, stirring at least once to ensure even toasting. Watch closely to prevent burning. Remove and allow to cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt until well combined. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy, which helps provide structure and aeration to the bread.
- Add Eggs and Sour Cream: Add eggs one at a time into the creamed butter and sugar, beating well after each addition. Then alternately mix in half of the dry ingredient mixture and half of the sour cream, followed by the remaining dry ingredients and sour cream, blending until just incorporated.
- Combine Pineapple and Coconut: Gently fold in the drained crushed pineapple and 1 cup of the toasted coconut into the batter. Pour the batter into a greased loaf pan and sprinkle the remaining toasted coconut evenly on top.
- Bake the Bread: Bake at 325°F for 60-70 minutes, until a toothpick inserted into the center comes out clean. This ensures the bread is fully cooked without being overdone.
- Prepare the Glaze: In a small bowl, mix powdered sugar and milk until smooth. Pour the glaze over the bread while it is still slightly warm but not hot, allowing it to soak in nicely.
- Cool and Serve: Let the bread cool completely to room temperature before slicing, ensuring clean slices and allowing flavors to set.
Notes
- Be careful when toasting coconut as it can burn quickly; stir frequently and monitor closely.
- Drain the crushed pineapple well to prevent extra moisture that could affect the bread’s texture.
- The glaze adds sweetness and moisture but can be adjusted or omitted to reduce sugar content.
- This bread stores well wrapped at room temperature for 2-3 days or refrigerated for up to a week.
