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Pineapple Coconut Bread Recipe

Pineapple Coconut Bread Recipe

Olivia Brooks
This homemade Pineapple Coconut Bread Recipe features juicy pineapple, toasted coconut, butter, and eggs for a soft, tender slice.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Breakfast
Cuisine American
Servings 8 to 10 slices
Calories 320 kcal

Equipment

  • 9x5-inch loaf pan
  • Large mixing bowl
  • Medium mixing bowl
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons.
  • Cooling rack
  • Parchment paper (optional but helpful)

Ingredients
  

  • 2 cups 250g all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup 150g granulated sugar
  • ½ cup 100g light brown sugar
  • ½ cup 115g unsalted butter, melted
  • 2 large eggs room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup 240g crushed pineapple, lightly drained
  • ¾ cup 70g sweetened shredded coconut
  • ½ cup 120ml milk
  • ¼ cup 60g plain yogurt or sour cream

Optional topping:

  • 2 tablespoons shredded coconut for sprinkling

Instructions
 

Step 1: Preheat and Prepare

  • Preheat your oven to 350°F (175°C). Line your loaf pan with parchment paper or lightly grease it with butter or oil.

Step 2: Mix the Dry Ingredients

  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Step 3: Combine the Wet Ingredients

  • In a large bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.

Step 4: Add Pineapple and Dairy

  • Fold in the crushed pineapple, milk, and yogurt. The mixture may look slightly textured — that’s perfect.

Step 5: Combine Wet and Dry

  • Gradually add the dry ingredients to the wet mixture. Use a spatula and fold gently. Do not overmix. Stir just until no flour streaks remain.

Step 6: Add Coconut

  • Fold in the shredded coconut gently. This is where the aroma really begins to develop.

Step 7: Bake

  • Pour batter into prepared loaf pan. Sprinkle extra coconut on top if desired.
  • Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool

  • Allow bread to cool in the pan for 10–15 minutes, then transfer to a cooling rack. Let it cool completely before slicing for best texture.
Keyword Pineapple Coconut Bread Recipe