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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.
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That pineapple bread was the best!!! Easy to make, you don’t want to stop eating it.
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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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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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That pineapple bread was the best!!! Easy to make, you don’t want to stop eating it.
I have sweetened coconut on hand, would that be ok to use and then cut sugar to 1/2 or 3/4 of a cup?
Lauri, yes that would work! I would try 1/2 cup sugar.
Would this freeze nicely?
Patty, it should freeze ok. We usually wrap in plastic wrap and then foil.
I’ve made this for a meeting and it was a huge hitÂ
Made this for Easter. Major hit .It was easy to make and easier to eat. Thanks for the recipe.
Very good and moist although we didn’t frost ours and it took a bit longer to bake
If making mini loafs, what would the baking time be?
I would cut baking time in half and just keep a close eye on it.
If using milk in the frosting which is not cooked it doesn’t seem to be a good idea to store out of the refrigerator. Actually I would put in the refrigerator even if using the pineapple juice in the frosting. It does sound yummy.
this sounds really yummy I’m going to bake today
Please can you provide measurement conversions in grams for UK bakers? Thank you
Hi I have looked online to work out the UK measurements.
150gs of coconut.
190g flour
110gs butter
240mls sour cream
562grs pineapple
200gs icing sugar.
The cooking temperature is 150c for fan oven or gas mark 3. Hope that helps.