Prep Time: 10 mins | Cook Time: 1 hr 5 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings
Rich and sweet – this is the best pineapple-coconut bread! It’s easily made with coconut, pineapple, eggs, and butter. This pineapple coconut bread is a staple at my house for great reasons. It’s excellent to serve for breakfast with a cup of coffee or snack. Store this, covered, at room temperature for up to 2 days or freeze for up to 2 months. Keep this bread in the fridge for up to a week and enjoy it chilled.
I am pretty sure that you’ll love the tropical and fruity twist to your favorite classic bread with this simple recipe. If desired, add in some crushed nuts for that extra crunchy texture. Fruits such as blueberries, strawberries, and cut fresh pineapple chunks are also a perfect addition.
Ingredients
3 large eggs
2 c. sweetened shredded coconut
1 1/2 c. flour
1/2 c. butter
1/2 tsp baking soda
1 c. sugar
1 c. sour cream
20 oz. crushed pineapple, drained well
1/2 tsp salt
How to make Pineapple Coconut Bread
Step 1: Prepare the oven. Preheat it to 325 degrees. Using a baking spray, grease a loaf pan.
Step 2: On the prepared baking sheet, spread the coconut. Place in the preheated oven and bake for about 6 to 10 minutes, shaking the tray often.
Step 3: Place the butter and sugar in a stand mixer and cream for about 1 to 2 minutes on high speed until light and fluffy.
Step 4: In a bowl, place the flour, baking soda, and salt and mix well until combined. Add the eggs, one at a time, beating well after each addition until completely blended. Alternately add the flour mixture and sour cream about 1/3 at a time. Fold in the pineapple and 1 c coconut flakes using a spatula.
Step 5: Into the prepared loaf pan, pour in the batter, and top with the rest of the coconut. Place in the oven and bake for about 65 to 70 minutes or until a toothpick inserted in the center of the bread comes out clean.
Nutrition Facts:
Calories: 360 kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 15g | Cholesterol: 63mg | Sodium: 173mg | Potassium: 172mg | Fiber: 2g | Sugar: 30g | Vitamin A: 220IU | Vitamin C: 5mg | Calcium: 41mg | Iron: 1mg
Ingredients
- 3 large eggs
- 2 c. sweetened shredded coconut
- 1 1/2 c. flour
- 1/2 c. butter
- 1/2 tsp baking soda
- 1 c. sugar
- 1 c. sour cream
- 20 oz. crushed pineapple, drained well
- 1/2 tsp salt
Instructions
Step 1: Prepare the oven. Preheat it to 325 degrees. Using a baking spray, grease a loaf pan.
Step 2: On the prepared baking sheet, spread the coconut. Place in the preheated oven and bake for about 6 to 10 minutes, shaking the tray often.
Step 3: Place the butter and sugar in a stand mixer and cream for about 1 to 2 minutes on high speed until light and fluffy.
Step 4: In a bowl, place the flour, baking soda, and salt and mix well until combined. Add the eggs, one at a time, beating well after each addition until completely blended. Alternately add the flour mixture and sour cream about 1/3 at a time. Fold in the pineapple and 1 c coconut flakes using a spatula.
Step 5: Into the prepared loaf pan, pour in the batter, and top with the rest of the coconut. Place in the oven and bake for about 65 to 70 minutes or until a toothpick inserted in the center of the bread comes out clean.
