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!
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The Ingredients
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
- Flour
- Baking soda
- Salt
- Sugar
- Butter
- Eggs
- Sour cream
- Crushed pineapple
- Powdered sugar
- Milk
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.
Variations
- 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
Ingredients
- 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
Instructions
- 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.
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45 comments on “Pineapple Coconut Bread”
My bread totally failed. It was soft in the middle and burnt on the edges. I tried to use fresh pineapple by chopping it very finely in the food processor and draining it well. Maybe I used too much pineapple? It would be great to know how much fresh pineapple to substitute.
Sorry to hear that Liz. Your method in prepping the fresh pineapple was correct. You’ll use approximately 2 cups of fresh pineapple.
Has anyone used coconut oil instead ad of butter? Also, will this recipe work for muffins?
This bread is so moist. I did not have enough sour cream so I added plain Greek yogurt…
Can I add a can of mandrian oranges?
Hi Leslie. The mandarins could be a good substitute if chopped or crushed. If you wanted to use both pineapple and mandarins I would split the amounts to 10 ounces each.
I’m making this now in a loaf pan. Before putting this in the oven, it is already overflowing and I couldn’t even use all the coconut I toasted on top. Anyone else have this problem???
This recipe isn’t correct. 2 cups of powdered sugar is too much. And the picture shows coconut in the frosting, yet the recipe says to sprinkle the rest of the coconut onto top of the bread before baking.
Hi Donna. The 2 cups of powdered sugar is correct and there is no coconut in the frosting. The toasted coconut you are seeing in frosting is on the bread and shown through the frosting.
I was slightly confused as well, because in the description it says “topped with a creamy coconut frosting,” and then in the last picture, it says “coconut frosting” so I was assuming it would use coconut extract/cream. I would’ve just said “icing topped with shredded coconut” to make it more clear lol. Still looks like a great recipe though!
All of your recipes look so good. I will try this pineapple bread. It looks delicious. I don’t care for coconut so probably won’t use it.
Thanks Rosemary. You can definitely omit the coconut. Let us know if you try it!
Can you use fresh pineapple instead of canned?
Hi Kathy. Yes, fresh pineapple would work great!
This loaf is so moist and delicious! Baking time is much longer than the recipe states though…worth the wait
Thanks for this recipe. This quickbread is absolutely delicious. Made it numerous times. So easy too.