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 chunksDirections:
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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So soft and moist looking! A beautiful cake. Those exotic flavors are just heavenly.
Cheers,
Rosa
“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!
LOVE the look of this bread Maria!
This sounds so yummy! Love this combination. It’s like beach bread!
mmmmm…you should call this “tropical vacation in a loaf pan”!
Sounds tropical and delish!
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.
Maria, this coconut bread looks so tasty. I agree, the true flavor of coconut presents itself when you toast it.
I wanna a bite! I’ve never had pineapple in bread form. Very cool!
Now all you need is a beach and Don Ho. Looks delicious – love the flavor combination!
How beautiful! I can practically taste how delicious it is
Fantastic!!! What a unique and beautiful flavor combination!
What a pretty bread! I love the promise of the crunchy coconut topping.
Yum, a perfect combination of flavours!
This bread looks lovely. I love the combo of flavors!
Aimee
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!
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!!!
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omg yum! I am featuring this on my facebook page today as my “recipe of the day” Hope you had a good weekend!
Wow tropical paradise indeed! This bread looks lovely and I can’t wait to give it a try.
You are so right – coconut and pineapple are a match made in heaven! This looks wonderful. Toasted coconut is such a treat
*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!
Before I even saw the photos, I knew I wanted to try this just from the title. Sounds delicious!
This might be my favorite quickbread of yours yet! A tropical masterpiece.
My mom would go nuts over this bread! it looks delicious! I love pineapple and coconut
This bread looks SO moist! I bet it would be good with a dollop of sorbet on top
Gorgeous bread, Maria. Love toasted coconut and would like to try this with the kids this week.
Incredible.
I will be making this bread… SOON!
Your pictures of this make it look mouth-watering! Great job!
OMG to that toasty coconut topping. YUM!!!!
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!
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!
Love, love both pineapple and coconut. Looks rich and delicious!!
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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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!
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!
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
This looks and sound heavenly!! This is going on my must make list!!
I can’t WAIT to try this! It looks so tropical and summery, and pineapple and coconut are such a winning combination