If you’re craving something bright, tropical, and just a bit indulgent, you absolutely have to try Sweet Pineapple Coconut Bread. This loaf combines juicy pineapple, rich coconut, and a tender, buttery crumb for a treat that feels like sunshine in every bite. Whether you serve it with coffee for breakfast, as an afternoon snack, or even dessert, this bread brings a taste of the tropics right to your kitchen and is guaranteed to delight pineapple and coconut lovers alike.

Sweet Pineapple Coconut Bread Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in Sweet Pineapple Coconut Bread works together to create a loaf that’s moist, flavorful, and eye-catchingly golden. Choose the best-quality ingredients you can find to really let the pineapple and coconut shine—there’s nothing fancy here, just tried-and-true pantry staples that make this loaf irresistibly good.

Sweetened shredded coconut: Toasting it intensifies the flavor and adds a sweet, nutty crunch both inside and on top of your loaf.
Butter (room temperature): Softened butter helps create that dreamy, light texture and rich flavor in every bite.
Sugar: Regular white sugar keeps the bread sweet without overpowering the natural flavors of the pineapple and coconut.
Eggs: Bring the batter together and give the bread its structure and lovely, tender crumb.
Sour cream: This secret ingredient makes the loaf extra moist and adds just the right touch of tang to balance the sweetness.
Baking soda: Works with the sour cream to give a gentle lift and an airy texture.
Salt: Just a pinch wakes up all the flavors and balances out the sweetness.
All-purpose flour: Gives the bread its stability without making it heavy—don’t overmix for the softest loaf!
Crushed pineapple (drained): The real star for a juicy, slightly tart burst of flavor—make sure to drain well for the perfect consistency.

How to Make Sweet Pineapple Coconut Bread

Step 1: Prep Your Oven and Pan

Get started by preheating your oven to 350°F, so it’s all ready once your batter is mixed. Grease and flour a standard 9-inch loaf pan, or if you’re feeling generous and want to share, prepare four mini loaf pans instead. This step ensures your Sweet Pineapple Coconut Bread comes out easily after baking, with every golden edge intact.

Step 2: Toast the Coconut

Spread the sweetened shredded coconut in an even layer over a baking sheet. Toast it in the oven for 6 to 8 minutes, giving it a gentle toss once or twice so it browns evenly. You’re looking for a golden color and a toasty aroma that will make your kitchen smell heavenly—watch carefully so it doesn’t burn!

Step 3: Cream Butter and Sugar

Using a stand mixer or a large bowl with a hand mixer, beat together the softened butter and sugar until it’s light, fluffy, and pale in color—this should take about 3 minutes. This step helps incorporate air for a soft bread and ensures every bite will have a melt-in-your-mouth texture.

Step 4: Add the Eggs

Mix in the eggs one at a time, beating well after each addition. This helps maintain the mixture’s creamy consistency and lets the eggs blend evenly, which contributes to the loaf’s lovely, tender structure.

Step 5: Add Sour Cream, Baking Soda, and Salt

With the mixer on low, blend in the sour cream, baking soda, and salt just until combined. The sour cream shouldn’t be overmixed—just a few turns of the mixer is all you need at this stage. The mixture may look a little bit curdled, but don’t worry—this is completely normal!

Step 6: Incorporate the Flour

Gradually add the all-purpose flour, mixing gently and scraping down the sides of the bowl as needed. It’s important to stop mixing as soon as the flour disappears—this will give your Sweet Pineapple Coconut Bread a tender crumb instead of a dense texture.

Step 7: Fold in Pineapple and Coconut

With a spatula, fold in the well-drained crushed pineapple and 1 cup of the toasted coconut. The fruit and coconut should be evenly distributed, adding juicy bursts and tropical flavor to every slice. Don’t worry if the batter looks thick—it will bake up beautifully thanks to all that moisture from the pineapple.

Step 8: Fill Pans and Top with Coconut

Spoon the batter into your prepared loaf pan(s), smoothing the top gently. Sprinkle the remaining toasted coconut evenly over the surface for a gorgeous, golden finish that’s both decorative and crunchy.

Step 9: Bake and Cool

Bake a large loaf for 65 to 70 minutes, or if you’re making mini loaves, about 40 minutes. The bread is done when a toothpick inserted into the center comes out clean. Let the loaf sit in the pan for 15 minutes before transferring to a wire rack to cool completely—this helps it set up perfectly and makes slicing a breeze.

How to Serve Sweet Pineapple Coconut Bread

Garnishes

For a true flourish, dust slices of your Sweet Pineapple Coconut Bread with a little extra toasted coconut, a light sprinkle of powdered sugar, or a dollop of whipped cream. Fresh pineapple wedges or a few sprigs of mint also make it feel instantly brunch-worthy and extra special for guests.

Side Dishes

This bread is a wonderful companion to light fruit salads, creamy Greek yogurt, or tropical smoothies for breakfast or brunch. If you’re serving it as dessert, try pairing with vanilla ice cream or a scoop of coconut sorbet for a truly dreamy finish.

Creative Ways to Present

Use mini loaf pans to create adorable individual servings perfect for gift baskets, teacher appreciation, or neighbors. For parties, slice into cubes and serve on a platter with toothpicks—your Sweet Pineapple Coconut Bread becomes a fun, tropical finger food!

Make Ahead and Storage

Storing Leftovers

Once your bread is completely cool, wrap it tightly in plastic wrap or store it in an airtight container. Kept at room temperature, it will stay moist and delicious for up to three days—perfect for grabbing a slice on the go or enjoying with your morning coffee.

Freezing

Sweet Pineapple Coconut Bread freezes beautifully! Wrap the cooled loaf or individual slices snugly in plastic and then foil, and pop in the freezer for up to two months. Thaw at room temperature for a fresh-tasting treat whenever you’re in the mood for a tropical escape.

Reheating

Bring refrigerated or thawed slices to room temperature, then warm gently in a microwave for 10–15 seconds or in a 300°F oven for about 5 minutes. This revives that soft, just-baked texture and brings out the sweet, toasty coconut aroma all over again.

FAQs

Can I use fresh pineapple instead of canned?

Absolutely! Fresh pineapple is a delicious alternative—just chop it finely, drain off as much juice as possible, and use it in place of the canned. The bread may be slightly more textured but will be bursting with fresh flavor.

Can I make Sweet Pineapple Coconut Bread dairy-free?

Yes, you can swap in dairy-free butter and coconut-based yogurt or sour cream alternatives. These substitutes give you a similar texture and all the tropical taste with no dairy required.

Should I toast the coconut if I’m in a rush?

Toasting adds a richer flavor and beautiful color, but if you’re short on time, you can skip it. Your bread will still be sweet and satisfying—just expect a slightly softer topping and less nutty depth.

How do I keep the bread extra moist?

Make sure not to overbake and always store the loaf tightly wrapped. The pineapple and sour cream naturally keep this bread moist, but a quick wrap and proper storage will ensure it stays soft for days.

Can I turn this recipe into muffins?

Yes! Divide the batter among lined muffin cups (about 18) and bake at 350°F for 18–22 minutes, or until a toothpick comes out clean. It’s a fun way to enjoy Sweet Pineapple Coconut Bread on the go!

Final Thoughts

There’s truly something magical about sharing a loaf of homemade Sweet Pineapple Coconut Bread with the people you love. I hope this recipe brings as much brightness and joy to your kitchen as it has to mine—give it a try, and soon you’ll find any excuse to make it again and again!

Sweet Pineapple Coconut Bread Recipe

★★★★★

5.3 from 18 reviews

Author: lilan
Total Time: About 1 hour 30 minutes
Yield: 1 large loaf or 4 mini loaves 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the tropical flavors of Sweet Pineapple Coconut Bread. This moist and flavorful bread is a delightful treat for any occasion.

Ingredients

Scale

Dry Ingredients:

1 1/2 cups sweetened shredded coconut
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour

Wet Ingredients:

1/2 cup butter, room temperature
1 cup sugar
3 large eggs
1 cup sour cream
1 can (17 ounce) crushed pineapple, drained

Instructions

Preheat oven to 350°F. Grease and flour a 9″ loaf pan or 4 mini loaf pans.
Spread an even layer of coconut on a baking sheet. Bake for 6-8 minutes, tossing occasionally.
Beat butter and sugar until light and fluffy. Add eggs one at a time, mixing to combine.
Add sour cream, baking soda, and salt until just combined. Then add flour slowly, mixing until combined.
Fold in crushed pineapple and 1 cup of the toasted coconut into batter.
Fill loaf pans with batter. Sprinkle remaining toasted coconut on top of the batter.
Bake the large loaf pan for 65-70 minutes (mini loaves bake approximately 40 minutes). Check with a toothpick for doneness. Let cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

You can add chopped nuts for extra crunch.
Store leftovers in an airtight container for up to 3 days.

Prep Time: 20 minutes
Cook Time: 65-70 minutes (large loaf) / 40 minutes (mini loaves)
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 275
Sugar: 18g
Sodium: 190mg
Fat: 12g
Saturated Fat: 8g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 36g
Fiber: 2g
Protein: 4g
Cholesterol: 70mg

Keywords: Pineapple, Coconut, Bread, Dessert, Baking