Irresistible Pineapple Coconut Bread
This pineapple coconut bread is a tropical treat that’s moist, sweet, and bursting with flavor. Perfect for breakfast, brunch, or dessert!
- Prep Time: 15 minutes
- Cook Time: 50–60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Cuisine: Tropical
Ingredients
Scale
- 2 cups (240g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200g) granulated sugar
- 2 large eggs
- ½ cup (115g) melted butter
- 1 teaspoon vanilla extract
- 1 cup (240g) drained crushed pineapple
- ½ cup (50g) sweetened shredded coconut
- ½ cup (120ml) coconut milk
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a large bowl, whisk together the flour, baking powder, and salt.
- In a separate bowl, whisk together the sugar, eggs, melted butter, and vanilla extract.
- Fold in the crushed pineapple and shredded coconut into the wet mixture.
- Gradually add the dry ingredients to the wet mixture, alternating with the coconut milk. Mix until just combined.
- Pour the batter into the prepared loaf pan and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then transfer to a cooling rack.
Notes
[‘Don’t overmix the batter to ensure a light texture.’, ‘Drain the crushed pineapple well to avoid excess moisture.’, ‘Toast the shredded coconut for extra flavor.’, ‘Cover the bread lightly with aluminum foil if the top starts browning too quickly.’]
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 18
- Sodium: 150
- Fat: 10
- Saturated Fat: 7
- Carbohydrates: 28
- Fiber: 1
- Protein: 3
Keywords: pineapple coconut bread, tropical dessert, easy baking recipe, brunch treat