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A close-up of a freshly baked loaf of Pineapple Coconut Bread with a glossy glaze and toasted coconut flakes on top. A slice has been cut, showing the soft interior.

Pineapple Coconut Bread

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This tropical bread with pineapple and coconut will transport you to paradise with every bite.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Dessert, Snack
Cuisine: American, Tropical
Calories: 330
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups shredded unsweetened coconut for toasting
  • 1 ½ cups all-purpose flour helps form structure
  • ½ teaspoon baking soda for leavening
  • ½ teaspoon salt to balance flavors
  • ½ cup unsalted butter softened adds richness
  • 1 cup granulated sugar sweetens the bread
  • 3 large eggs binds the ingredients
  • 1 cup sour cream moistens and adds tang
  • 20- ounce can crushed pineapple drained well adds moisture and tropical flavor
  • 2 cups powdered sugar for the frosting
  • 2 tablespoons milk to thin the frosting

Method
 

  1. Preheat your oven to 325°F (165°C).
  2. Spread the shredded coconut on a large cookie sheet and bake at 325°F (165°C) for 4-5 minutes, stirring once or twice, until golden brown. Watch closely to prevent burning. Remove and set aside to cool.
  3. In a medium mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
  4. In a large bowl, cream the softened butter and granulated sugar together until light and fluffy. Add the eggs, one at a time, beating well after each addition.
  5. Add half of the dry ingredients and half of the sour cream to the wet ingredients, mixing well. Then, add the remaining dry ingredients and sour cream and mix until fully incorporated.
  6. Stir in the drained crushed pineapple (as much juice drained as possible) and 1 cup of the toasted coconut. Pour the batter into a greased loaf pan. Top with the remaining toasted coconut.
  7. Bake at 325°F (165°C) for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  8. In a small bowl, combine the powdered sugar and milk. While the bread is still slightly warm (but not hot), pour the frosting over the top. Let the bread cool completely to room temperature before slicing and serving.

Nutrition

Serving: 1ServingCalories: 330kcalCarbohydrates: 44gProtein: 4gFat: 16gSaturated Fat: 12gMonounsaturated Fat: 2gCholesterol: 60mgSodium: 180mgPotassium: 160mgFiber: 2gSugar: 34gVitamin A: 290IUVitamin C: 5mgCalcium: 40mgIron: 1mg

Notes

A sweet and rich bread with a coconut frosting, perfect for snack time or a tropical dessert treat.

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