Pineapple Coconut Bread is a sweet quick bread that tastes like a tropical paradise! A delicious loaf filled with pineapple and toasted coconut topped with a creamy coconut glaze, this recipe is sure to be one of your new favorites.
Pineapple Coconut Bread
We’re pretty crazy about this Pineapple Coconut Bread! As with other sweet quick breads, such as banana bread, this is a lot more like cake than typical bread. It’s a nice snack, lunchbox treat, or even a dessert.
The bread itself is moist and flavorful, and the sweet frosting over toasted coconut really takes this bread over the top!
Here’s what you’ll need to make the Pineapple Coconut Bread (the exact measurements and full recipe instructions are below in the printable recipe card):
- Shredded unsweetened coconut
- Baking soda
- Sour cream
- Crushed pineapple
- Powdered sugar
How to Make Pineapple Coconut Bread
Start by toasting the coconut. Do this by spreading it out on a cookie sheet and baking it at 325 for a few minutes, stirring the coconut at least once while it bakes. Watch it closely! It burns very fast.
Next, combine the dry ingredients and set aside. In a large mixing bowl, cream together the butter and sugar, then add the eggs one at a time. Mix in half of the dry mixture and half of the sour cream until smooth. Add the remaining dry mixture and sour cream, beating just until well combined.
Stir in the crushed pineapple (be sure to drain off the excess juice) and 1 cup of the toasted coconut.
Pour the batter into a greased loaf pan and sprinkle with the remaining toasted coconut. Bake this for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
Whisk together the powdered sugar and milk to make a frosting. Pour the frosting over top of the bread while it is warm, but not too hot. Allow the bread to cool completely before slicing and serving.
- No coconut – yes, you can make this bread without the coconut! Simply skip it wherever you see the coconut called for in the recipe.
- Cherries – Add about 1/2 cup chopped maraschino cherries for extra flavor, texture, and a pretty pop of red color.
- Use the juice – instead of using milk for the frosting, you can reserve some of the pineapple juice and use it in the frosting for extra pineapple flavor.
How to Store Leftovers
Keep any leftover Pineapple Coconut Bread in an airtight container, or in the loaf pan covered with plastic. The bread will stay fresh at room temperature for up to three days, or in the refrigerator for up to five days.
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Pineapple Coconut Bread
- 2 cups shredded unsweetened coconut
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter softened
- 1 cup granulated sugar
- 3 eggs
- 1 cup sour cream
- 20 ounce can crushed pineapple drained well
- 2 cups powdered sugar
- 2 tablespoons milk
- Preheat oven to 325F.
- Spread the coconut out on a large cookie sheet and bake at 325F for 4-5 minutes until golden brown, stirring at least once during the baking time. Tip: watch the coconut very closely so it doesn't burn. Set the toasted coconut aside to cool.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, beating the eggs into the batter well between each addition.
- Add half of the flour mixture and half of the sour cream and mix well. Add the remaining flour mixture and sour cream, mixing until fully incorporated.
- Stir in the crushed pineapple (as much of the juice drained off as possible) and 1 cup of the toasted coconut. Pour the batter into a loaf pan that has been greased with non-stick cooking spray. Top with the remaining toasted coconut.
- Bake the bread at 325F for 60-70 minutes, until a toothpick inserted into the center comes out clean.
- In a small bowl, combine the powdered sugar and milk. Pour the frosting over top of the bread while it is still slightly warm, but not hot. Cool the bread completely to room temperature, then slice and serve.