Pineapple Coconut Bread is an easy, quick bread that’s rich and moist with the flavors of the tropics, 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.
Sabrina’s Pineapple Coconut Bread
If you want brunch, breakfast or even dessert, Pineapple Coconut Bread is perfect. It’s naturally sweet from the coconut and pineapple, so 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.
Recipe Card
Ingredients
- 2 cups sweetened shredded coconut
- 1/2 cup butter
- 1 cup sugar
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3 large eggs
- 1 cup sour cream
- 20 ounces crushed pineapple , drained well
Instructions
- Preheat oven to 325 degrees and spray a loaf pan with baking spray.
- Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.
- In your stand mixer cream the butter and sugar on high speed until light and fluffy for 1-2 minutes.
- Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.
- Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (⅓ of the amount each time).
- Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.
- Add the batter to the loaf pan then sprinkle the top with the remaining coconut.
- Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).
Nutrition
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Table of contents
About this Recipe
This bread is one of the breads my family 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.
Chef’s Note:
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 pineapple breads, 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.
Serving Ideas
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!
How to Store
- 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: The 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.
Variations
- 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. 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.
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Photos used in previous versions of the post:
This is a Martha Stewart recipe
This is an absolutely incredible recipe. Feels like I am back in Hawaii. Thank you for sharing.
Love Hawaii! Thanks for your kind five star review, Stacey!
Recipe directions say to beat sugar and butter and CREAM, but there is no cream in the ingredients list except sour cream, which is to be added later alternating with flour. How much cream?
“Cream” is used as a verb here, to cream the butter and sugar together. I changed the recipe card so it will read more clearly. Thank you for pointing that out!
Made this quite a few times always delicious
Thank you Cheryl for the kind review!
This bread was excellent! Will make this often.
Glad you enjoyed the bread Paula and thanks for the five star review!
Can I reduce the amount of sugar in this recepie?
Yes! It is a sweet bread. Let us know what you decided to do and how your bread turns out!
Good recipe but too much salt. The salt overwhelmed the flavor. I’d use 1/4 tsp but not 1/2. Thanks for the recipe.
Thank you for your feedback and thanks for trying the recipe!
i’ve tried this recipe. when finishing it does tell you how long to leave in baking pan before taking it out and put on a rack to completely cool
Great cake, very moist. I didn’t have any sour cream so used mango yogurt. Worked great
Top shelf, good recipe and flexible. I didn’t gave any sour cream so used mango yogurt, worked great.
Thanks for a great recipe
I made the bread exactly as the recipe called for but my bread rose but it is kinda flat in top. Did I make a mistake?
No you didn’t make a mistake! This bread recipe will not have a curved top. If you check out the photos in the article, you’ll see that the top is pretty flat which is typical for fruit/dessert breads. How did it taste?
I have a jar of pineapple purée (consistency of apple sauce really). Do you think I could use that in place of the crushed pineapple? Would I need to omit some other liquid from somewhere?
I’m not sure. This recipe calls for a 20 oz. can which is about 2 1/2 cups of crushed pineapple. I’m wondering if you used 2 cups of puree it might work for you? If you decide to experiment with the the puree substitute, let us know how it turns out.
Thank you, Sabrina, for this super easy and very tasty recipe. I loved the fact that this recipe has minimal ingredients that work together for a great taste. I added a cup of chopped pecans (because I wanted to use them up)and baked for 70 minutes. I am enjoying this bread on a very cold day in Ohio.
I made this recipe and it took approximately 1 1/2 hours to cook. I reduced the sugar to 3/4 c and used unsweetened coconut. It was delicious.
Beautiful recipe thank you. My family just loved it and now I have requests to make more
Thank you so much!
Is this supposed to be baked at 325 also? taking much longer than 75 minutes
Yes it is. I’m sorry it took longer than expected. Ovens are finicky for sure. I test my ovens temperature reading from time to time to ensure that I’m getting what the dial says!
Very dense, moist, and Delicious!! Mine was more like a pound cake than a bread. I followed directions exactly as written. I used a toaster oven so covered the coconut topping with foil and had to bake an additional 20 minutes. I also live in high altitude (6800 ft.) which could have messed with the baking time.
You are right, a toaster oven and high altitude do make a difference and certainly is a different baking scenario than our test kitchen! Thank you for the 5 stars Michele!
Delicious bread but it does take longer than 75 minutes to bshe.
Thanks for your feedback Nancy. I’ll have to take another look at that and thanks for the five star review.
I love this recipe It it was very good
Just made it still warm from the oven. Can’t wait to taste it. I used two medium pan’s and got two loafs.
I think it’s difficult to make a quick bread from a recipe that does not include the pan size. Especially from a professionally trained chef.
This is what I wrote in the blog under the heading “How to Make Pineapple Coconut Bread”.
Butter and flour a 9×5 loaf pan. I will be sure to be more clear with pan sizes. Thank you for saying something!
Substituted dried pineapple with jar of maraschino cherries, amazing
Good idea!
I’ve made this cake several times and it gets rave reviews and “more please” from my family. Thanks for sharing this recipe
I baked this for my Rosary group and they loved it.
I used fine unsweetened shredded coconut, pineapple in its on juice and a sugar substitute. It goes perfect with coffee.
Next time I will try using pineapple tit bits, as I would like to taste the pineapple more.
The bread may be good (don’t know yet!), but your recipe is inadequate. First you don’t mention the size of the loaf pan (mine ran over and I had to clean the oven). Secondly, you list “1 c. sour cream” in your list of ingredients, yet you say blend butter, sugar, and cream (#3 instructions), then in #5 instructions, you say add eggs, flour mixture and sour cream….an expensive fail.
Cream in #3 is an instruction.
Karen I appreciate your comments and review however, I have a question for you, why do you have to be so sparky? Also when is your cookbook coming out?
You made me laugh. Our Cookbook is out and doing well on a number of sites. So grateful. Here is a link to our DTD Cookbook if you’re interested! https://dinnerthendessert.com/dinner-then-dessert-cookbook/
I also do no see cream in the ingredients and I am worried mine is now going to turn out not so good. Your ingredients list needs to be updated. Cream is not listed.
I just reviewed the Recipe Card and it does have 1 cup sour cream in the ingredients and then instructions on when to add?
Step #3 is telling you to cream together the butter and sugar, not add cream. The ingredients list and recipe are fine as written. It turned out perfect and delicious for me.