Pineapple Coconut Bread

This incredibly moist pineapple coconut bread is packed with sweet crushed pineapple, shredded coconut, and a hint of vanilla, bringing a slice of tropical sunshine straight to your kitchen counter.

Why This Recipe Works:

• Squeezing the pineapple prevents excess moisture from collapsing the delicate crumb structure.
• Buttermilk provides the necessary acidity to react with the baking soda, ensuring a light, fluffy texture.
• Toasting the coconut beforehand coaxes out the oil-soluble flavor compounds for a deeper tropical aroma.

I still remember the humid July afternoon my sister brought home a dented can of crushed pineapple and a bag of sweetened coconut flakes, determined to bake something that tasted like a beach vacation.

We didn't have a mixer, so we mashed it all with a fork until our wrists clicked.

Most tropical quick breads turn into a gummy, dense swamp because pineapple contains bromelain, an enzyme that breaks down gluten proteins, while the excess moisture from the fruit completely wrecks the starch gelatinization process during baking, leaving you with a loaf that is heavy at the bottom and raw in the middle.

The simple fix is squeezing the living daylights out of your canned pineapple using a fine-mesh sieve, then pairing it with buttermilk to activate the baking soda for a high, airy rise.

Trust me on this one.

Pineapple Coconut Bread

• Publisher Storied Skillet
• Cuisine American
• Category Quick Bread, Breakfast
• Prep Time 15 mins
• Cook Time 55 mins
• Servings 10 slices
• Calories 280 calories
• Rating 4.8 3335
• Tags pineapple coconut bread, quick bread, tropical baking, coconut loaf

Ingredients

• 2 cups (250g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp Diamond Crystal kosher salt
• 1/2 cup (113g) unsalted butter, melted and cooled
• 3/4 cup (150g) granulated sugar
• 2 large eggs, room temperature
• 1/2 cup buttermilk
• 1 tsp pure vanilla extract
• 1 cup canned crushed pineapple, drained and thoroughly squeezed
• 1 cup sweetened shredded coconut, divided

Directions

1. Preheat your oven to 350°F (175°C) and grease an 8.5x4.5-inch loaf pan with butter or nonstick spray.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and Diamond Crystal kosher salt.
3. In a large bowl, whisk the melted butter and granulated sugar together until combined, then beat in the eggs one at a time.
4. Stir in the buttermilk, vanilla extract, and the squeezed crushed pineapple until the wet mixture is uniform.
5. Gently fold the dry ingredients into the wet ingredients using a spatula, stopping just before the last streaks of flour disappear.
6. Fold in 3/4 cup of the shredded coconut, being careful not to overmix the batter.
7. Pour the batter into the prepared loaf pan, smooth the top, and sprinkle the remaining 1/4 cup of coconut over the surface.
8. Bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
9. Let the bread cool in the pan for 10 minutes, then run a knife around the edges and transfer it to a wire rack to cool completely.

Notes

• We highly recommend using Diamond Crystal kosher salt; if you are using Morton's kosher salt or fine table salt, cut the volume in half (use 1/4 teaspoon instead of 1/2 teaspoon) to avoid an overly salty loaf.
• Squeezing the crushed pineapple is non-negotiable because excess liquid disrupts the starch gelatinization process, which leads to a dense, gummy layer at the bottom of your quick bread.
• Keep a close eye on the oven during the last 15 minutes of baking; the coconut topping can burn quickly, so tent the loaf loosely with aluminum foil if it starts getting too dark.
• This bread actually tastes better on day two because the moisture from the pineapple redistributes through the crumb matrix, making it incredibly tender.

Serving Suggestions

Slice this tropical loaf thick and enjoy it warm or toasted. Here are a few ways to make it feel like a true morning treat:

• Slathered with a thick layer of salted butter or cream cheese.
• Toasted and served alongside a refreshing Orange Coconut Cooler.
• Drizzled with a warm glaze made from powdered sugar and reserved pineapple juice.
• Used as the base for a decadent twist on Stuffed Coconut French Toast.
• Served warm with a scoop of vanilla bean ice cream for an easy weeknight dessert.

Storage and Reheating

Store any leftover slices in an airtight container at room temperature for up to three days. Because of the high moisture content from the pineapple, wrapping it too tightly in plastic wrap can make the crust sticky, so a paper-lined container is your best bet.

If you want to keep it longer, slice the loaf completely before freezing.

Freeze the individual slices on a parchment-lined baking sheet for an hour before transferring them to a freezer-safe zip-top bag for up to three months. This prevents them from fusing into a single solid block of tropical ice.

To reheat, simply pop a frozen slice directly into the toaster.

The heat will crisp up the coconut edges beautifully while warming the center.

Ingredient Substitutes

If you find your pantry missing a few items, don't panic. Here are the easiest swaps that won't ruin your bake:

1. Buttermilk: Swap with 1/2 cup of whole milk mixed with 1/2 tablespoon of lemon juice or white vinegar, let it sit for 5 minutes to curdle.
2. Crushed Pineapple: You can use canned pineapple tidbits or slices, but you must run them through a food processor first to mimic the fine texture of crushed pineapple.
3. Sweetened Coconut: Unsweetened shredded coconut works perfectly fine, though you may want to add an extra tablespoon of sugar to the batter to compensate.
4. All-Purpose Flour: For a gluten-free option, use a high-quality 1-to-1 baking flour blend, similar to our approach in this Gluten Free Banana Bread.

I hope this loaf brings a little bit of sunshine to your kitchen counter this week, even if you're just eating it in your pajamas while staring at a rainy window. Let me know if you try it, and happy baking!