Pineapple Coconut Bread (Printable Version)

Moist tropical bread loaded with sweet pineapple and shredded coconut, ideal for breakfast or snacks.

# What You’ll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1/2 cup vegetable oil or melted coconut oil
07 - 3/4 cup granulated sugar
08 - 1/4 cup buttermilk or plain yogurt
09 - 1 teaspoon vanilla extract

→ Pineapple & Coconut

10 - 1 cup crushed pineapple, well-drained
11 - 1 cup sweetened shredded coconut

# Directions:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
03 - In a large bowl, whisk the eggs, oil, sugar, buttermilk or yogurt, and vanilla extract until smooth.
04 - Stir the dry ingredients into the wet mixture just until combined. Do not overmix.
05 - Gently fold in the drained pineapple and shredded coconut until evenly distributed.
06 - Pour batter into the prepared loaf pan and smooth the top evenly.
07 - Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Top Tips:

01 -
  • The texture is incredibly moist without being dense or heavy
  • It strikes that perfect balance between sweet breakfast bread and afternoon snack
02 -
  • Really drain that pineapple well, or your bread will take forever to bake through
  • The coconut on top will toast to a beautiful golden brown, but check it at the 40 minute mark and tent with foil if it is browning too fast
03 -
  • Room temperature ingredients mix more easily and create a more uniform texture
  • Let the batter rest in the pan for 5 minutes before baking to help it rise more evenly

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