Sweet Pineapple Coconut Bread

This delicious sweet pineapple coconut bread recipe is perfect for breakfast or dessert! It’s loaded with toasted coconut and pineapple.

If you’re looking for a quick and easy bread recipe that will impress your friends and family, look no further than this sweet pineapple coconut bread.

This delicious bread is made with simple ingredients, and it’s so easy to bake that you’ll be able to enjoy a warm slice fresh from the oven in no time. There really is nothing quite like the smell of fresh bread baking in the oven.

The tropical flavors of pineapple and coconut are perfect for summertime baking. It’s made with simple ingredients, and it’s so moist and flavourful.

So give this recipe a try soon and see just how good homemade bread can be.

How to Store Sweet Pineapple Coconut Bread

Store Pineapple Coconut Bread at room temperature for up to 3 days in an airtight container or covered in plastic wrap.

You can also store your bread in an airtight container in the fridge for about a week.

For longer storage, Pineapple Coconut Bread will stay good in the freezer for about 2 months. Wrap the cooled bread in plastic wrap or aluminum foil then place in a resealable freezer bag. To thaw, leave at room temperature overnight.

About the Ingredients for Sweet Pineapple Coconut Bread

Shredded coconut – You can use regular sweetened shredded coconut and toast it yourself, or you can use toasted shredded coconut if you can find it.

Butter – Unsalted butter will give you the best control over the amount of salt in the recipe. If all you have on hand is salted butter, omit half the added salt.

Sugar – Plain old granulated sugar.

Eggs – Use room temperature eggs for best results.

Sour cream – The creamy texture of sour cream results in more moist baked goods than if you used milk.

Baking soda – Leavens the cake, make sure it is fresh or still active before using.

Salt – Brings out all the flavours.

All-purpose flour – Spoon and level carefully, or the loaf will end up dense.

Pineapple – I used canned crushed pineapple, but you can make your own by blending up a fresh pineapple.

Looking for More Quick Bread Recipes?

Check out more of my favourite easy to make bread recipes!

This Apple Cinnamon Cream Cheese Bread is perfect to enjoy with a coffee on a warm autumn day!

Easy and delicious cranberry orange bread is packed with orange zest and cranberries and drizzled with an orange cream cheese icing.

This Pecan & Peach Quick Bread is a family favourite Recipe. This Pecan & Peach loaf is wonderful after dinner with some coffee but equally good for breakfast too.

How to Make Sweet Pineapple Coconut Bread

Yields: 9″ Loaf | Prep time: 10 Minutes | Cook time: 1 hour 15 minutes

Ingredients:

• 3 Cups sweetened shredded coconut
• ½ Cup unsalted butter, softened
• 1 Cup sugar
• 3 large eggs
• 1 Cup sour cream
• ½ teaspoon baking soda
• ½ teaspoon kosher salt
• 1 ½ Cups All-purpose flour
• 1 17oz can crushed pineapple, drained

Directions:

Heat a large pan over medium heat, then spread the coconut all over the dry pan and allow to toast until golden brown.

Preheat the oven to 350 degrees Fahrenheit, and grease a 9 inch loaf pan.

Using a large bowl, beat the butter and sugar until fluffy.

Beat in the eggs, one at a time until combined.

Beat in the sour cream, baking soda and salt until combined.

Gradually mix in the flour until just combined.

Fold in the crushed pineapple and 1 Cup of the toasted coconut.

Pour the batter into the loaf pan and top with more toasted coconut.

Bake in the oven for 65 – 75 minutes or until a toothpick comes out clean. Check the loaf at the 40 minute marl and if needed, cover the loaf with a sheet of foil to prevent the crust from browning too much.

Once baked, remove from oven and allow to cool completely before removing from pan and enjoying!