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Sweet Pineapple Coconut Bread Recipe

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4.1 from 260 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes
  • Yield: 4 servings

Description

This Sweet Pineapple Coconut Bread is a moist, tropical-flavored quick bread combining toasted coconut, crushed pineapple, and a tender crumb. Perfect as a sweet breakfast treat or a delightful snack, it offers a chewy crunch from toasted coconut with the bright, fruity taste of pineapple for a refreshing twist on traditional coconut bread.

Ingredients

Dry Ingredients

  • 1 1/2 cups sweetened shredded coconut
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups all-purpose flour

Wet Ingredients

  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 can (17 ounce) crushed pineapple, drained

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking your bread.
  2. Prepare the pan: Grease and flour a 9″ loaf pan or four mini loaf pans to prevent sticking.
  3. Toast the coconut: Spread 1 1/2 cups shredded coconut evenly on a baking sheet. Bake it for 6-8 minutes, tossing occasionally until it’s lightly browned and fragrant. This adds a delicious nutty flavor.
  4. Mix butter and sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, about 3 minutes. This step helps incorporate air for a tender texture.
  5. Add eggs: Beat in the eggs one at a time, mixing well after each addition to ensure even incorporation.
  6. Combine wet ingredients and dry mix: Stir in sour cream, baking soda, and salt until just combined. Then gradually add the flour, mixing gently until combined to avoid overworking the batter.
  7. Fold in pineapple and coconut: Carefully fold the drained crushed pineapple and 1 cup of the toasted coconut into the batter to distribute evenly.
  8. Fill and top pans: Pour the batter into the prepared loaf pans, then sprinkle the remaining toasted coconut evenly over the top for a crunchy topping.
  9. Bake the bread: Bake the large loaf for 65-70 minutes or mini loaves for approximately 40 minutes. Bake until a toothpick inserted into the center comes out clean.
  10. Cool the bread: Allow the bread to sit for 15 minutes in the pan, then remove it and transfer to a wire rack to cool completely before slicing.

Notes

  • Make sure to drain the crushed pineapple well to avoid soggy bread.
  • Toast the coconut carefully to prevent burning; stirring occasionally ensures even browning.
  • You can bake mini loaves instead of one large loaf for quicker cooking and convenient portions.
  • Store the bread in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: Quick Bread
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/sweet-pineapple-coconut-bread-recipe/