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Irresistible Pineapple Coconut Bread Recipe with 5 Steps

Pineapple Coconut Bread
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A tropical and comforting loaf studded with juicy pineapple and chewy coconut, perfect for breakfast or a snack.

Ingredients

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  • 1 cup crushed pineapple, drained
  • 1 cup shredded coconut
  • 2 cups all-purpose flour
  • 1 cup sugar (granulated)
  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
  2. In a large bowl, cream together the softened butter and sugar until pale and slightly fluffy — about 2–3 minutes.
  3. Add the eggs one at a time, beating briefly after each addition. Stir in the vanilla and drained crushed pineapple.
  4. In a separate bowl, whisk together the flour, shredded coconut, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture and fold until just combined.
  6. Scrape the batter into the prepared loaf pan and smooth the top. Optionally, sprinkle extra shredded coconut on top.
  7. Bake for 50–60 minutes, testing with a toothpick in the center. It should come out mostly clean.
  8. Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

    Nutrition

    Find it online: https://bakerslider.com/irresistible-pineapple-coconut-bread/

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