Pineapple Coconut Bread is a quick and easy bread, that will give you a tropical feeling.

It is perfect for breakfast, lunch or if you are looking for a quick dessert to make.

This quick bread has pieces of pineapples in each slice with toasted coconut flakes on the inside and outside also.

The crushed pineapple (drained well) adds moisture and creates tender crumbs to the loaf.

While the toasted coconut flakes adds crunchiness to each slice of this tropical goodness.

I love the combination of pineapple and coconut.

It surely gives me the island feeling of me sitting on my local beach back home in Jamaica…. Old Steamer Beach.

With this quick Bread it is important to drain the crushed pineapple very well.

This prevents the bread from getting mushy and soggy.

How do you toast the Shredded Coconut Flakes

To toast the shredded coconut flakes, spread an even layer on a large baking sheet.

Bake for about 8 to 10 minutes or until lightly brown.

Make sure to toss now and again for an evenly toast.

Can I use fresh pineapples instead of canned pineapple

Yes you can add fresh pineapple if you don’t have a can of crushed pineapple on hand.

Peel the pineapple, remove all the core sections and slice it up.

Add the fresh pineapple to a blender or a food processor or use a knife to finely dice it up.

Drain out all the juice as much as you can by using a fine mesh strainer with a bowl underneath it.

How to store this Pineapple Coconut Bread

Store your Pineapple Coconut Bread in the refrigerator in an airtight container or tightly wrapped with plastic wrap.

It can stay in the fridge for about 5 to 7 days.

Well, if it stays that long… LOL.

Can I freeze the Pineapple Coconut Bread

Yes you an freeze this just like any other quick bread.

You can freeze the entire loaf or individual slices.

Once it is cool, wrap each slice with parchment paper or plastic wrap and place in a freezer friendly bag.

How to make Pineapple Coconut Bread

Firstly, drain the can of crushed Pineapple over a fine mesh strainer with a bowl underneath it.

Secondly, toast the sweetened shredded coconut until lightly brown.

Thirdly, sift all the dry ingredients and then whisk together. Cream the butter and sugar. Add the extracts and one egg at a time. Then add some of the dry ingredients, sour cream, dry ingredients, sour cream and lastly dry ingredients.

Fourthly, add the well drained crushed pineapple and toasted coconut and mix well. Pour into prepared loaf pans and sprinkle the remaining shredded coconut on top.

Finally, bake for about 70 minutes or until a toothpick is inserted in the middle comes out clean.

Pineapple Coconut Bread Recipe

Ingredients

• 2 Cups Sweetened Shredded Coconut, divided
• 1/2 cup Unsalted Butter
• 1 Cup Granulated Sugar
• 1/2 teaspoon Salt
• 1 1/2 Cups All Purpose Flour
• 1/2 teaspoon Baking Soda
• 1/2 teaspoon Mixed Spice
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Coconut Extract (optional)
• 3 large Eggs
• 1 Cup Sour Cream
• 20oz Crushed Pineapple, well drained

Instructions

1. Preheat the oven to 325 degrees Fahrenheit.
2. Pour the can of crushed pineapples over a fine mesh strainer with a bowl underneath it, to drain the juice. Set aside for later.
3. Grease (2) 8 x 4 loaf pans with butter and lightly dust with flour. Set aside.
4. Add 1 1/2 cups of sweetened shredded coconut on a large baking sheet and spread it out.
5. Toast in the oven for about 8 to 10 minutes or until lightly brown.
6. In a large bowl, sift the all purpose flour, salt, mixed spice and baking soda. Whisk together. Set aside for later.
7. Add the butter and sugar in a large bowl and cream together for about 2 minutes.
8. Pour the vanilla extract and coconut extract to the creamed butter and sugar and mix together.
9. Add the eggs one at a time and continue mixing.
10. Add a 1/3 of the flour mixture then 1/2 of the sour cream alternatively and mix. The flour mixture should be the last item added.
11. Gently add the crushed pineapples and toasted shredded coconut. Fold them in with a spatula.
12. Pour the batter into the 2 prepared loaf pans and sprinkle the remaining 1/2 cup sweetened shredded coconuts on top of both loaf pans.
13. Bake for 65 to 70 minutes or until a toothpick is inserted in the middle and it comes out clean.
14. Remove from the oven and allow to cool for 10 minutes in the loaf pans and then inverted on a cookie rack to finish cooling.
15. Slice and enjoy.

Notes:

1. Make sure to drain the crushed pineapple very well. This prevents the coconut pineapple bread from becoming too mushy and soggy after baking.
2. You maybe able to get away with one 9 x 5 loaf pan, if that’s what you have. But you may have just a little bit of the mixture remaining.
3. Not toasting all of the sweetened shredded coconut, allows the remaining 1/2 cup to toast on top as it bakes. This prevents the shredded coconuts to not be burnt in the end, if it was already toasted. However, if the shredded coconut is getting brown too fast, place/tent a piece of aluminum foil paper over the top.
4. Please keep in mind that all ovens are different when it comes to heat, so the timing may varies when baking.

Other Quick Bread Recipes

• Banana Bread
• Hawaiian Banana Bread
• Pumpkin Bread
• Easy Blueberry Bread
• Blueberry Zucchini Bread
• Carrot Banana Bread
• Plantain Bread

Please let me know what you think about this Pineapple Coconut Bread Recipe in the comment section below.

Also, leave a Star Rating too.

Thanks for stopping by and please come back again.

Blessings & Love, as you carry on, on your YouNique Journey!