Pineapple Coconut Bread (Printable Version)

Moist tropical loaf loaded with crushed pineapple and sweet shredded coconut. Ideal for breakfast or afternoon snacking.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1/2 cup vegetable oil or melted coconut oil
07 - 3/4 cup granulated sugar
08 - 1/4 cup buttermilk or plain yogurt
09 - 1 teaspoon vanilla extract

→ Pineapple & Coconut

10 - 1 cup crushed pineapple, well-drained
11 - 1 cup sweetened shredded coconut

# How to Make:

01 - Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan or line with parchment paper.
02 - In a medium bowl, whisk together flour, baking powder, baking soda, and salt until well combined.
03 - In a large bowl, whisk the eggs, oil, sugar, buttermilk (or yogurt), and vanilla extract until smooth and fully incorporated.
04 - Stir the dry ingredients into the wet mixture just until combined. Do not overmix.
05 - Gently fold in the drained pineapple and shredded coconut until evenly distributed throughout the batter.
06 - Pour batter into the prepared loaf pan and smooth the top evenly.
07 - Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
08 - Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Tips:

01 -
  • Its like having a tropical vacation without leaving your kitchen or buying a plane ticket
  • The texture impossibly moist with tender coconut and sweet bursts of pineapple in every bite
02 -
  • Draining the pineapple thoroughly is absolutely critical, I once skipped this step and ended up with bread that refused to cook through in the center
  • Letting the bread cool completely before slicing is torture but cutting it warm will make it crumble and fall apart
03 -
  • Room temperature ingredients mix together more smoothly and create a more even texture in the final loaf
  • If using coconut oil, melt it completely and let it cool slightly before adding to the eggs so they do not scramble

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