Two Peas and Their Pod

Coconut Pineapple Bread

When I made pineapple sorbet I was left with half of a fresh and juicy pineapple. I was tempted to eat it all by myself, but I decided to bake Coconut Pineapple Bread instead. Coconut and pineapple are a match made in heaven. I figured I couldn’t go wrong with adding them both to a sweet and buttery quick bread. I cut up the fresh pineapple into chunks and got out all of my ingredients to bake bread.

First, I toasted the coconut. It is amazing what a few minutes in the oven will do to coconut. I love the slight nutty flavor of toasted coconut. It is the best!

Next, I added the toasted coconut and fresh pineapple chunks to the bread batter. I gently folded them into the batter until the mixture was combined.

I poured the batter in the pan and topped it off with the additional coconut. I didn’t toast this coconut because the oven toasts it while baking. The bread bakes for about an hour. Our house smelled like a tropical paradise! I couldn’t wait to slice into the bread.

This bread reminds me of pineapple upside down cake, but in loaf form. The bread is very moist thanks to the sour cream and butter. Coconut and pineapple chunks are scattered throughout the loaf. The coconut topping adds a nice crunch to the buttery loaf of bread. This quick bread makes a great snack, breakfast, or is plenty sweet for dessert. We enjoyed a slice with a scoop of cold pineapple sorbet. I felt like I was on a tropical island enjoying a sweet and summery dessert.

If you like coconut and pineapple-this is the bread for you. It is easy to make and each slice will transport you to tropical paradise.

Coconut Pineapple Bread

Yield: 1 loaf

Cook Time: 60-65 minutes

Ingredients:

1 1/2 cups sweetened shredded coconut
1/2 cup unsalted butter, at room temperature
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
3 large eggs
1 cup sour cream
2 cups fresh pineapple chunks

Directions:

1. Preheat oven to 350 degrees F. Spread 1 cup of the coconut on a baking sheet. Bake until lightly toasted, tossing occasionally, 6 to 10 minutes; set aside. Grease a 9-by-5-inch loaf pan and set aside.

2. In a medium bowl, whisk together flour, baking soda, and salt; set aside.

3. In the bowl of a stand mixer, beat butter and sugar until light and fluffy. 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.

4.Using a rubber spatula, fold pineapple and toasted coconut into batter. Pour batter into prepared pan, and smooth top; sprinkle with remaining 1/2 cup coconut.

5. Bake until a toothpick inserted in center comes out clean, 60 to 65 minutes (cover pan with foil halfway through so the top of the bread doesn't burn).

6. Remove bread from oven and let cool in pan for 15 minutes. Remove from pan, and transfer to a wire rack to cool completely. Slice and serve.

Adapted from Martha Stewart

If you like this Coconut Pineapple Bread, you might also like:

Coconut Pineapple Vegan Banana Bread from Joy the Baker
Pineapple Coconut Muffins from Completely Delicious
Coconut Bread with Pineapple Butter from Ezra Pound Cake

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71 Responses to “Coconut Pineapple Bread”

  1. 1
    Rosa — July 18, 2011 @ 3:20 am

    So soft and moist looking! A beautiful cake. Those exotic flavors are just heavenly.

    Cheers,

    Rosa

  2. 2

    “Our house smelled like a tropical paradise!”
    and
    “This bread reminds me of pineapple upside down cake, but in loaf form. The bread is very moist thanks to the sour cream and butter. ”

    I AM SOLD!! It looks and sounds phenomenal, Maria.

    Wow. It looks sooooo good. I can almost taste it from here! Amazing job and the fact that it’s moist…love it!

  3. 3
    Jessica @ How Sweet — July 18, 2011 @ 6:35 am

    LOVE the look of this bread Maria!

  4. 4
    Katrina — July 18, 2011 @ 6:39 am

    This sounds so yummy! Love this combination. It’s like beach bread!

  5. 5
    Heather (Heather's Dish) — July 18, 2011 @ 7:45 am

    mmmmm…you should call this “tropical vacation in a loaf pan”!

  6. 6
    Blog is the New Black — July 18, 2011 @ 8:05 am

    Sounds tropical and delish!

  7. 7

    We just juiced a pineapple last night and it irks me how much pulp is left over from it so I happened to save it this time. I’m wondering if I could incorporate some of it into this bread?

    • Two Peas replied: — July 18th, 2011 @ 10:03 am

      I only used fresh pineapple chunks, not the juice, but you could certainly try adding a bit.

  8. 8
    marla — July 18, 2011 @ 8:43 am

    Maria, this coconut bread looks so tasty. I agree, the true flavor of coconut presents itself when you toast it.

  9. 9

    I wanna a bite! I’ve never had pineapple in bread form. Very cool!

  10. 10
    Lynne @ 365 Days of Baking — July 18, 2011 @ 8:57 am

    Now all you need is a beach and Don Ho. Looks delicious – love the flavor combination!

  11. 11
    Jenny Flake — July 18, 2011 @ 9:25 am

    How beautiful! I can practically taste how delicious it is :)

  12. 12
    Amanda — July 18, 2011 @ 9:28 am

    Fantastic!!! What a unique and beautiful flavor combination!

  13. 13
    Cookin' Canuck — July 18, 2011 @ 9:34 am

    What a pretty bread! I love the promise of the crunchy coconut topping.

  14. 14
    Kathryn — July 18, 2011 @ 9:47 am

    Yum, a perfect combination of flavours!

  15. 15
    Aimee @ ShugarySweets — July 18, 2011 @ 9:58 am

    This bread looks lovely. I love the combo of flavors!
    Aimee

  16. 16
    Amanda B. — July 18, 2011 @ 10:00 am

    I was wondering how you adapted from the MS recipe. I made that one a while back and it came out ok. I had really high hopes for it! Maybe you’ve changed it for the better! What were the differences? Thanks!

    • Two Peas replied: — July 18th, 2011 @ 10:03 am

      I used fresh pineapple, not canned. I also didn’t toast all of the coconut. We enjoyed it!

  17. 17
    Mrs C — July 18, 2011 @ 10:20 am

    Oh wow! I have never seen a combination like this before for a bread. Seems delicious and perfect for summer! What’s the one thing you can’t live without in your kitchen? I made my list!!!

    http://www.MrsCapretta.com
    Recipes Fashion Marriage

  18. 18

    omg yum! I am featuring this on my facebook page today as my “recipe of the day” Hope you had a good weekend!

  19. 19
    Urban Wife — July 18, 2011 @ 11:04 am

    Wow tropical paradise indeed! This bread looks lovely and I can’t wait to give it a try. :)

  20. 20

    You are so right – coconut and pineapple are a match made in heaven! This looks wonderful. Toasted coconut is such a treat :)

  21. 21
    sheila @ Elements — July 18, 2011 @ 12:09 pm

    *sigh* I can almost smell the coconut and pineapple just by looking at your pictures! I have to make this. Gotta buy some sour cream and pineapple, and I’m all set! Thanks for another fabulous recipe! :)

  22. 22
    Cupcake Activist — July 18, 2011 @ 1:21 pm

    Before I even saw the photos, I knew I wanted to try this just from the title. Sounds delicious!

  23. 23
    Joanne — July 18, 2011 @ 1:26 pm

    This might be my favorite quickbread of yours yet! A tropical masterpiece.

  24. 24
    Maggie @MaggieCooks — July 18, 2011 @ 2:34 pm

    My mom would go nuts over this bread! it looks delicious! I love pineapple and coconut :D

  25. 25
    Georgia Pellegrini — July 18, 2011 @ 3:13 pm

    This bread looks SO moist! I bet it would be good with a dollop of sorbet on top :)

  26. 26
    Lora @cakeduchess — July 18, 2011 @ 3:38 pm

    Gorgeous bread, Maria. Love toasted coconut and would like to try this with the kids this week. :)

  27. 27
    Courtney — July 18, 2011 @ 4:10 pm

    Incredible. :-)

  28. 28
    Pam — July 18, 2011 @ 5:23 pm

    I will be making this bread… SOON!

  29. 29

    Your pictures of this make it look mouth-watering! Great job! :)

  30. 30
    HeatherChristo — July 18, 2011 @ 7:05 pm

    OMG to that toasty coconut topping. YUM!!!!

  31. 31
    Mrs. Fish — July 18, 2011 @ 7:09 pm

    I adore coconut and pineapple, so I can only imagine how much I’d love this bread. Once our oven is fixed, I can’t wait to make it!

  32. 32
    tarynnr — July 18, 2011 @ 10:47 pm

    Do you think I could substitute Greek yogurt for the sour cream?

    • Two Peas replied: — July 19th, 2011 @ 10:20 am

      Yes, you can use Greek yogurt. Enjoy!

  33. 33
    foodwanderings — July 18, 2011 @ 10:58 pm

    Love, love both pineapple and coconut. Looks rich and delicious!!

  34. 34
    chinmayie @ love food eat — July 19, 2011 @ 1:07 am

    YUM! I have never tried using pineapple with coconut! I am sure it will taste great. Bread looks so moist and tasty :)

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  36. 35

    Pineapple upside down cake used to be one of my mom’s favorite desserts to make. I’m sure she’s going to love this!

  37. 36
    Sasha @ The Procrastobaker — July 19, 2011 @ 4:55 am

    I was certain i had already commented on this! My mums favourite is the classic upside down also and this just looks so darn delicious i think it would go down a storm here :) Ive already saved it and hope to make it sooner rather than later!

  38. 37
    Erica — July 19, 2011 @ 10:04 am

    This is SO book marked! Josh and I are huge coconut/pineapple fans. This sounds like a must make for the weekend. Hope you and your little one are doing well

  39. 38
    TidyMom — July 19, 2011 @ 10:42 am

    This looks and sound heavenly!! This is going on my must make list!!

  40. 39
    Lenore — July 19, 2011 @ 4:24 pm

    I can’t WAIT to try this! It looks so tropical and summery, and pineapple and coconut are such a winning combination :)

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