Coconut Pineapple Bread

It’s the most wonderful time of the year! The time of year we give friends and neighbors home baked goodies from our kitchens. This tradition has been passed down to me from my parents who bake quick breads and cookies for our neighbors every year. Our neighbors would reciprocate the gesture and give us tins overflowing with cookies and fudge. Many times when our neighbors delivered these goodies, my mom and I would be out christmas shopping. By the time we would get home, my brother and dad had polished off each and every treat! My mom and I always missed out! But that is ok, we always made enough of our own treats to make up for it.

Here is one bread you will want to include in your homemade holiday goodie bags. Coconut Pineapple bread speckled with chunks of pineapple and toasted coconut. With each bite of this scrumptious bread, you will be transported to a white sandy beach with your toes in the sand and a cold drink in your hand. Oh that sounds so perfect right now! I don’t need a traditional christmas tree, just string some lights onto a palm tree and I am set. A few years ago my husband and I spent Christmas and new years on the beaches of Jamaica. It was so much fun and what made it even better was knowing how cold and miserable it was back at home. There is just something about wearing shorts and a tank top in the middle of winter that just feels so right! ;) Even if you are not spending your holiday season on a sandy beach, you can pretend as you savor each bite of this incredible quick bread.

Coconut Pineapple Bread

Yield: 10 servings

Ingredients:

1 1/2 cups sweetened shredded coconut
1/2 cup (1 stick) unsalted butter, room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup sugar
3 large eggs
1 cup sour cream
1 can (20 ounces) pineapple chunks in juice, drained well

Directions:

Preheat oven to 350 degrees F. Pour pineapple chunks into a fine mesh strainer and allow to sit and drain, at least 10 minutes. On a large rimmed baking sheet spread coconut. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes.
Grease bottom and sides of a 9 x 5-inch loaf pan; dust with flour, tapping out excess. In a medium bowl, whisk together flour, baking soda, and salt; set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar on high speed until light and fluffy, about 3 minutes. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and sour cream in two, beginning and ending with flour mixture. Mix just until combined.
Fold pineapple and 1 cup toasted coconut into batter. Scrape batter into prepared loaf pan and smooth surface with a rubber spatula; sprinkle with remaining 1/2 cup coconut. Bake until a toothpick inserted in center comes out clean, 65 to 70 minutes (cover pan with foil halfway through). Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.

23 Responses to “Coconut Pineapple Bread”

  1. #
    1
    The Food Hound — December 18, 2010 @ 8:20 am

    I will say Mele Kalikimaka in honor of your island-themed post :) This looks superb– I will make and share with all my coconut-loving friends! Not many of them, so there’s more to go around :)

  2. #
    2
    Angie Walker — December 18, 2010 @ 11:16 am

    That looks absolutely divine….I am adding this to my “try” list. Thanks for sharing.

  3. #
    3
    oneshotbeyond — December 19, 2010 @ 2:30 pm

    looks perfect.

  4. #
    4
    Luana Sharp — July 22, 2011 @ 6:41 pm

    I love pineapple and coconut. I can’t wait to make a loaf of it. Thanks Luana from Virginia

  5. #
    5
    Ree — September 5, 2011 @ 10:41 am

    I made this this morning. Fabulous. I did not have sour cream so I used a cup of low fat buttermilk instead. I also added 1/2 cup of chopped brazil nuts (wanted to use them up). My pan is dark so I reduced the temperature to 325 and baked it for about 65 minutes. Beautiful and delicious!

    • Christina replied: — September 7th, 2011 @ 6:32 pm

      Ree,
      I love the addition of the brazil nuts! Sounds like a great addition! I am so glad that you enjoyed the bread…thanks so much for sharing how it turned out for you! :)

  6. Pingback: Lime Glazed Coconut Snowballs | Sweet Pea's Kitchen

  7. #
    6
    Celeste — January 16, 2012 @ 9:04 pm

    I do not make breads at all. This looks so yummy! Can I make this with a regular hand mixer or do I have to have the fancy kind with the paddle?

    • Christina replied: — January 18th, 2012 @ 9:38 pm

      Celeste,
      A regular hand mixer will work, just make sure to beat the butter until light and fluffy. If you give it a try I would love to know how it turns out for you! :)

  8. #
    7
    Judy Hartman — March 2, 2012 @ 8:22 pm

    I have UNsweetedned coconut on hand…would this work ok or do I NEED sweetened coconut?

    • Christina replied: — March 7th, 2012 @ 6:33 pm

      Judy,
      It will taste a bit different and will give you a different result if you use the unsweetened coconut, but it should still be delicious. Sweetened coconut has sugar added to it before drying, so it tends to be a bit sweeter and more moist. If you give it a try I would love to hear how it turns out for you! :)

  9. #
    8
    Kim Kelly - Liv Life (@LivLifeToo) — April 5, 2012 @ 6:17 pm

    Christina! What a tropical treat!! You have all my favorite flavors wrapped up in one.
    I also wanted to let you know that your post, photos and recipe have been posted on a site called “cake recipes with pictures dot come”. They also have a pin it button for your photo that drives traffic to their site. Chef Dennis notified me about one of my posts there as well and it’s taken me weeks to get them to remove it (Dennis advised complaining to Google Adsense)
    I’m kinda glad I saw it though as this recipe has gone to the top of my to try list!

    • Christina replied: — April 9th, 2012 @ 9:30 pm

      Thanks so much for pointing this out to me Kim…It seems that there are so many websites out there that do this and it is so irritating! I emailed them asking them to remove it, hopefully they do since at least two other people have complained about their site!

  10. #
    9
    Saf — April 22, 2012 @ 2:47 pm

    I made this yesterday and OMG, it’s amazing! So moist and delicious! Everyone had 2 pieces! Super simple recipe but big on flavour!

  11. #
    10
    stayinalf — June 3, 2012 @ 1:04 pm

    I have made this bread 3 times (I have a loaf in the oven right now) and it is phenomenal. I came up with the idea to eat the bread while still warm with a scoop of homemade vanilla ice cream and I’ll be trying that out today. I’ll let you know how it turns out. :)

  12. #
    11
    Donna — July 31, 2012 @ 3:23 pm

    Can this be frozen?
    Thank you!

    • Christina replied: — August 1st, 2012 @ 12:59 pm

      Donna,
      I have not tried freezing this particular recipe, but I am sure it will be fine. Just make sure you wrap the bread tightly in plastic wrap, wrap it again in foil and place in a ziploc freezer bag. If you give it a try I would love to hear how it turns out for you! :)

  13. #
    12
    sue — January 14, 2013 @ 3:04 pm

    i bet adding macadamia nuts would make it awesome

  14. #
    13
    sue — January 16, 2013 @ 2:10 am

    I just made this tonight. I added some coconut sugar on top in addition to the toasted coconut. It did take longer to bake then the instructions. Maybe 15 minutes more. Something like that. It came out good. Tastes like a pineapple upside down cake. That is stating the obvious. Cake is moist and flavorful. Edges were a bit crunchy, but I like that. I had to cook it longer since the toothpick didnt come out clean after 70 minutes. Maybe the coconut sugar caused it? Either way, it is good. Might try to add macadamia nuts next time.

  15. #
    14
    Chris — July 15, 2013 @ 2:25 pm

    My wife made this for our kids and they loved it. Thanks for a wonderful recipe. It was the perfect compliment to the slow cooker bacon and barbeque apple chicken we made. Love that you are from Peoria. I went to ISU so I know it well.

  16. #
    15
    Angelique — December 1, 2013 @ 7:49 pm

    From El Paso, IL! Can’t wait to make this on Thursday…my day off!

  17. #
    16
    Hannah — April 25, 2014 @ 9:46 pm

    So dense and delicious! Had to do a few substitutions… Margarine for butter, stevia for sugar,Greek yogurt for sour cream. Needless to say it is delicious. But, since it’s Friday night, I’m going to put a wee bit of a glaze using that pineapple juice on top of the loaf. The girls will be happy tomorrow, if there is any left! Yum! Thanks for the recipe!

  18. #
    17
    Andrea — June 23, 2014 @ 9:19 am

    I made this bread with finely chopped unsweetened coconut and added powdered suger when browning it. ( it’s what I had) I kinda messed up the order of adding flour and sour cream, but it turned out spectular, the smells were wonderful. It took all the time to bake but didn’t burn.
    Thanks so much for this recipe. I’ll be making it again.

Leave a Comment