Pineapple Coconut Bread

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Pineapple Coconut Bread is an easy quick bread that’s rich and moist with the flavors of the tropics that’s perfect for dessert or breakfast!

If you’ve tried my recipes for Easy Banana Bread, Zucchini Bread, and Vanilla Pound Cake, then you know they are a delicious and easy treat that everyone loves.

Pineapple Coconut Bread stacked on cutting board


If you want brunch, breakfast or even dessert, Pineapple Coconut Bread is perfect. It’s naturally sweet from the coconut and pineapple, so you while you don’t need to add anything to it as a delicious breakfast in the morning with your coffee it can be the ultimate dessert with a drizzle of caramel sauce and some ice cream.

This bread is one of the breads we enjoyed while we were on our trip in Maui this summer. While driving on the Road to Hana we stopped at the restaurant stop about halfway through the drive where they have a little strip mall full of options and got this bread along with a delicious Banana Mac Bread. This bread was hands down my favorite! Light and moist while still somehow being rich (this is of course thanks to the butter and sour cream in the recipe). I think the lightness comes from the fruity, floral flavors of the coconut and the pineapple. Either way, on the way back we bought three more mini loaves of these breads.

This bread recipe is easy to follow, with a short prep time that makes the longer cook time absolutely worth it. Pineapple Coconut Bread is perfect for when you’re craving a Hawaiian inspired flavor, especially when you’re pairing it with a Slow Cooker Hawaiian Pineapple Chicken.

When making breads like Pineapple Coconut Bread or Hawaiian Nut Banana Bread, make sure you drain the pineapple well, you don’t want any extra pineapple juice. The extra juice can make the bread mushy. The juice that remains will keep the bread moist and delicious but won’t make it fall apart.


  • Preheat oven to 325 degrees.
  • Spread coconut on baking sheet.
  • Toast coconut, tossing occasionally, 6 to 10 minutes; set aside.
  • Butter and flour a 9×5 loaf pan.
  • In a medium bowl, whisk together flour, baking soda, and salt; set aside.
  • Beat butter and sugar until light and fluffy.
  • Add eggs, one at a time, beating well after each addition.
  • Alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture.
  • Mix until combined.
  • Fold in pineapple and 1 cup coconut into batter.
  • Pour into prepared pan, and smooth top; sprinkle with remaining coconut.
  • Bake 65 to 70 minutes (cover pan with foil halfway through).
  • Let cool on a wire rack.

Hand holding slice of Pineapple Coconut Bread

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  • Muffins: Use this same recipe but divide the batter into a muffin pan. You’ll end up with adorable, shareable muffins that you can top with a small bits of pineapple (fresh, dried or even freeze dried).
  • Nuts: Crush up some peanuts, pecans or macadamia nuts and sprinkle them over the top of your loaf of Pineapple Coconut Bread. The nuts add a great crunchy texture to the bread and taste delicious.
  • Fruit: Add blueberries, strawberries, cut fresh pineapple chunks or any other fresh fruit you’d like onto the top of your slice of Pineapple Coconut Bread for a tart, juicy treat. Make sure that you don’t put the fruit on too soon before you’re ready to eat the bread or the juice will make the bread soggy.

For a fruity and tropical twist on classic quick bread, you can’t go wrong with Pineapple Coconut Bread.


Serve this Pineapple Coconut Bread with Easy Whipped Cream (or Homemade Cool Whip!) and Vanilla Ice Cream. Even more awesome, top it with Salted Caramel Sauce for the ultimate in indulgence!



  • Serve: Pineapple Coconut Bread is good at room temperature for about 2 days before it gets really stale. You should keep it covered if you plan to leave it out to keep it from turning into a solid rock.
  • Store: In the fridge your bread will stay good for about a week. You can eat it straight out of the fridge for a chilled, delicious treat.
  • Freeze: Pineapple Coconut Bread will stay good in the freezer for about 2 months. For the best results, you should eat it before the 2 month mark so that it doesn’t lose its flavor.

Loaf Pan of Pineapple Coconut Bread

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Pineapple Coconut Bread

5 from 9 votes
  • Yield: 12 Servings
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Course: Bread
  • Cuisine: American
  • Author: Sabrina Snyder
Pineapple Coconut Bread is rich and sweet, made with coconut, pineapple, eggs and butter.


  • 2 cups sweetened shredded coconut
  • 1/2 cup butter
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 20 ounces crushed pineapple , drained well


Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Preheat oven to 325 degrees and spray a loaf pan with baking spray.

  2. Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.

  3. In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.

  4. Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.

  5. Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).

  6. Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.

  7. Add the batter to the loaf pan then sprinkle the top with the remaining coconut.

  8. Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

Nutrition Information

Yield: 12 Servings, Amount per serving: 360 calories, Calories: 360g, Carbohydrates: 44g, Protein: 4g, Fat: 20g, Saturated Fat: 15g, Cholesterol: 63mg, Sodium: 173mg, Potassium: 172mg, Fiber: 2g, Sugar: 30g, Vitamin A: 220g, Vitamin C: 5g, Calcium: 41g, Iron: 1g

All images and text © for Dinner, then Dessert.

Keyword: Pineapple Coconut Bread

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  1. Is the sour cream & flour supposed to be mixed in the stand mixer or folded in?
    I’ve made it once & it was an instant hit in my house.


    1. Yes but I haven’t tested it so you might need to play around with the measurements. You might only need 1/4- 1/3 cup flour for every cup of AP flour. Good luck!

  2. The directions say to cream the butter, sugar and cream, but there isn’t any cream listed in the ingredients. I assume it’s not the sour cream because that is added in later on. Can you clarify please?

  3. Delicious bread, but I made a couple of minor changes. I used pineapple chunks, that I attempted to chop and did not drain well enough. This worked fine, but I did have to increase the baking time. Next time, will be sure I get the crushed. I reduced the white sugar to 1/2 cup and added 1/4 cup of brown sugar. We like the flavor of the brown, and like our breads a little less sweet. I definitely was able to make this change given the sweetness of the coconut. Finally, I added 1/2 cup of chopped pecans. The final product was luscious, moist, and tropical. Thanks for the great recipe.

    1. this sounds like an awesome alternate. Great, now Im going to have to get more pinapple so I can try this as well. Thanks for sharing.

  4. I’ve made this recipe twice now and I absolutely love it! I cut the sugar to 3/4 of a cup, but will probably cut it to half a cup next time, since the fruit and sweetened coconut add so much sugar already. Both times I’ve ended up with way more coconut than I expected. I think this could be adjusted to a cup of coconut and still be perfect (I use the extra in my yogurt or just eat pinches of it while I cook. Yummm!!)

    1. I tried this twice and didnt turn out right, sadly. Collapses when it cools and not fluffy, remains soggy no matter how long you bake. I suspect you cannot make this with fresh pineapples, which is what I used both times. I can see the batter turn weirdly runny as soon as I add the pineapple (crushed and drained well). I suspect its the proteins breaking down due to the pineapple which affects the structure of the cake. Canned pineapples have been heated so there ste no longer active enzymes in it.

  5. How deliciously tropical! I love that there’s coconut throughout. Going to try this soon – I wonder what it’ll be like toasted with butter? OK, I’m in love!

  6. I just love those cute little bread towers! In fact, they make me so hungry – can’t wait to build one with this recipe! 🙂

  7. I’ve been there!!! Loved Road to Hana, but loved this bread even more!! Can’t wait to try this at home, and go back to Maui! 😉

    1. I made this as is and turned out rich, moist and tasted very good. It did not have much of a pineapple flavor but coconut was strong. Still a big hit. Next time I will bake at 350 because it took 80 minutes at 325 and still not fully cooked. I used a heavy metal pan which might be one reason. It was a little too rich for me so I will reduce butter by 1/4. Sugar could easily be reduced if that’s an issue. Otherwise very good bread.

  8. Butter is not on the ingredient list, but in the instructions. Is the coconut oil a substitute for the butter in this recipe?

    1. Sorry for the confusion! As I’m baking I make small changes and didn’t update before publishing. It’s fixed now 🙂

  9. I’m missing ingredients on the recipe listing. You mention creaming butter and sugar,there is no butter listed. Also set floor and baking soda ,there is no soda listed. Please clarify.

    1. So sorry about that – as I’m baking I make small changes and forgot to adjust them before hitting publish – not enough coffee that day. I’ve adjusted it now 🙂

  10. Hi Sabrina! This sounds wonderful. Can’t wait to make it. Couple of things though. No listing of butter or quantity. No baking soda quantity listed, and when does the coconut oil get mixed in? I’m assuming the coconut oil is creamed with sugar and butter, but would like to confirm.

    1. Thanks for letting me know – I had mad some adjustments in baking and they didn’t make it into the post before publishing originally. It is updated now 🙂

    1. So sorry! Missed a change when I was editing – it’s all fixed now! …and I added stronger coffee to my pre-post checklist 🙂

  11. This looks awesome!

    I didn’t see where the coconut oil is added in the recipe. I see we should blend sugar and butter. How much butter or is it the coconut oil instead of butter?

    Also, how much baking soda?

    Thank you for sharing your wonderful recipes with us. I appreciate it.

    1. I had a bit of a goof – I made some adjustments when baking and didn’t update them before posting. I’d like to blame not enough coffee and too much excitement to share this recipe 🙂 🙂

      So glad you are enjoying the recipes and site!

    1. Sorry for the confusion – I’ve updated the recipe card with the correct ingredients. I made some last minute adjustments and they didn’t get put in originally. Hope this helps!

  12. I don’t see butter listed in the ingredients. The directions say to cream the butter and sugar— do you mean the coconut oil and sugar?

    1. I’ve got it all updated now, so sorry for any confusion. Apparently my blog post didn’t read my mind when I made last minute adjustments haha 🙂 🙂

    1. Just make sure you drain the pineapple juice really, really well. Too much extra juice will make your bread soggy. Let me know how it turns out!

      1. Are you sure about temperature? I baked this as described (except I used fresh pineapple, well drained) for almost 2hours and it’s still raw inside… Taste is good though.