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


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


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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76 Responses to “Coconut Pineapple Bread”

  1. Tracy — July 19, 2011 @ 7:59 pm

    Love toasted coconut! This bread looks fabulous!

  2. Kathleen — July 19, 2011 @ 9:05 pm

    I soooo can’t wait to make this!

  3. Jeanette — July 19, 2011 @ 10:54 pm

    Maria – such a pretty tropical, moist quick bread, reminds me of Hawaii, one of my favorite destinations!

  4. Shawna — July 20, 2011 @ 1:18 am

    Oh my goodness. I literally just arrived home from Maui this afternoon. The first thing I told my husband that I wanted to do was find a recipe for pineapple coconut loaf. And then … I stumbled onto your site. I am trying this tomorrow, forget the laundry!!

  5. Shelby — July 20, 2011 @ 5:55 am

    Sounds yummy – adding a few maraschino cherries comes to my mind too….yummy!

  6. Have I told you lately that I Love You :-)

    I’ve made coconut pineapple cakes before, but never bread. Actually, I’ve never baked ANY bread at all.


  7. This sounds so amazingly delicious! Tropical paradise, for sure!

  8. grace — July 21, 2011 @ 3:57 am

    it IS amazing how toasting coconut changes everything about it. amazing and wonderful. great loaf, maria!

  9. Diane {Created by Diane} — July 22, 2011 @ 1:56 am

    looks fantastic, love the flavor combo :)

  10. Kerstin — July 23, 2011 @ 2:33 pm

    Yum, I love how much coconut you packed in and I’ve never made pineapple bread so I’ll have to try this!

  11. Beatriz Bailey — August 1, 2011 @ 9:32 am

    I tried making this yesterday because I’ve been thinking about it since I saw your post :)
    I say “tried” because it wouldn’t finish baking. I had various raw spots around the pineapple chunks. Should I have put the fresh pineapple in a cheesecloth to drain? I could practically taste it, it smelt so good!!

    • Two Peas replied: — August 1st, 2011 @ 10:52 am

      I didn’t have to drain my pineapple. Did you bake it long enough?

  12. lily — September 7, 2011 @ 9:10 pm

    Not sure what happened, but the loaf overflowed in the oven while baking. I used the appropriate size loaf pan.

  13. Sarah — September 9, 2011 @ 4:33 pm

    This looks SO GOOD. I love pineapple in cakes, it makes it extra moist!

  14. Mele — September 9, 2011 @ 11:10 pm

    Soo sad. I tried making this bread yesterday, but it was still raw after 60 minutes of baking. SO I continued baking it on 345 for another 30 minutes because the outside was being burned. However it just sunk back and still so raw and wet. Do you think it is because i lowered the temp? Please help me. I really wanna make this bread. Thanks Maria.

    • Two Peas replied: — September 10th, 2011 @ 1:53 pm

      I didn’t have any trouble with the bread not baking. It browned nicely for me so I had to cover it with foil. I am not sure why yours didn’t bake. Did you use the right size pan? Sorry you had trouble.

  15. kristy — October 18, 2011 @ 10:34 pm


    As we don’t have baking soda in Australia… only baking powder…how can I adapt this?

    cheers K

    • Two Peas replied: — October 19th, 2011 @ 9:03 am

      Hi-I’ve only made the recipe with baking soda. You can try substituting baking powder. Is that what you usually use for baked goods?

  16. Michele — June 17, 2012 @ 4:48 pm

    I made this and I recommend cooking for much longer. Perhaps 70-80 minutes. My bread was raw in the middle, but the two ends we managed to save were delish!

  17. Mali — December 10, 2012 @ 2:29 pm

    I baked this bread yesterday! This came out very nice . I could’nt tell you how proud I felt. This is a ” food for the soul”! My 2 year old daughter was saying ” Ammy” (for “yummy”) after eating this bread. Thank you Maria, for the recipe. Looking forward many more recipes from your side.

    Mali, NJ

  18. AdamsMom — December 24, 2012 @ 5:04 pm

    I just made this and although it tasted okay it never really set as a cake or bread. I cooked for 30 extra minutes and it still came out way too wet. I followed the directions exactly as written other than increasing the baking time and it just never came out right.

  19. karthik — February 11, 2013 @ 10:01 am

    What is the need for the sour cream here?

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  21. Aruna — April 5, 2013 @ 9:56 pm

    Beautiful photos!

    Do you know if subbing Greek Nonfat Yogurt for sour cream will work?

  22. Lauren — August 29, 2013 @ 10:00 pm

    I made this recipe tonight and was highly disappointed. I baked it much longer than the recipe called for and it still came out not completely done. I even adjusted my oven temperature. I think possibly the pan you used must have been larger than a standard bread pan. There was too much mixture for my 9×5 pan as well. When I read the Martha Stewart reviews several people had the same problem with the bread not getting done. I think this would work better as a two loaf recipe.

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  24. MtnCook — December 7, 2013 @ 12:01 pm

    Seems like a lot of comments from people who plan to make this but couldn’t determine from comments if anyone had used this recipe. I made this and it was delicious. But have 2 notes to share. This recipe will make 2 loaves not one loaf as is. Also extremely sweet. Plan to make again with 1/2 cup of sugar and maybe unsweetened coconut. Because of all the toasted coconut in the batter this is good for those who want more texture but can’t eat nuts. Nuts would be good too.

  25. Anita — March 5, 2014 @ 6:32 am

    bread looks nice and all the oh’s and ah’s…, but did anyone try making it yet and can share the experience?

  26. sue — June 20, 2014 @ 12:12 am

    added some chopped macadamia nuts. didn’t care for it. a bit dry. not sweet enough. wont make again

  27. Linh — June 29, 2014 @ 9:37 am

    I wanted to loved this but not sure what happened. It turned out completely soggy and wet in the inside even after 65 mins of baking. The outside edges were getting a nice golden brown and crunchy but it just seemed like the ratio of wet ingredients was too much for the dry. Disappointed.

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