This Pineapple Coconut Loaf Bread is a tropical delight that brings together the sweet tang of pineapple and the rich, nutty flavor of coconut in a moist, tender loaf. It’s the kind of recipe I love to bake when I want a simple treat that feels a little special — perfect for breakfast, a mid-day snack, or even a light dessert.

Why You’ll Love This Recipe

I love how easy this loaf comes together with pantry staples and a few tropical ingredients. The crushed pineapple keeps it moist, while the coconut adds great texture and flavor. I also like that it can be served as-is or dressed up with a buttery toasted coconut topping and a drizzle of pineapple glaze. It’s a versatile, crowd-pleasing loaf that always disappears quickly in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup crushed pineapple (with juice, not drained)
• 1/2 cup coconut milk or regular milk
• 2 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup sweetened shredded coconut

Optional Topping (recommended):

• 2 tbsp melted butter
• 1/4 cup shredded coconut (for toasting on top)
• Drizzle of pineapple glaze

Pineapple Glaze (optional but delicious):

• 1 cup powdered sugar
• 1–2 tbsp pineapple juice (adjust for consistency)
• 1/4 tsp vanilla extract

Directions

1. I preheat the oven to 350°F (175°C) and line a 9×5-inch loaf pan with parchment paper, greasing it lightly.
2. In a large bowl, I cream the softened butter and granulated sugar until the mixture is light and fluffy, which usually takes 2–3 minutes.
3. I beat in the eggs one at a time, then stir in the vanilla, crushed pineapple with its juice, and coconut milk.
4. In a separate bowl, I whisk together the flour, baking powder, baking soda, and salt.
5. I add the dry ingredients to the wet mixture and mix just until combined, then fold in the shredded coconut.
6. I pour the batter into the prepared pan and smooth the top.
7. If I’m using the topping, I brush the top with melted butter and sprinkle it with shredded coconut.
8. I bake the loaf for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
9. After baking, I let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
10. Once slightly cooled, I drizzle it with the pineapple glaze and, if I want a nice finish, I garnish it with toasted coconut flakes or pineapple tidbits.

Servings and timing

This recipe makes 1 standard 9×5-inch loaf, which I usually slice into 8 to 10 servings.
The prep time takes about 15 minutes, and baking time is around 50 to 60 minutes.
I let it cool for at least 30 minutes before slicing.

Variations

• I sometimes swap the coconut milk for almond milk or regular milk if that’s what I have on hand.
• For added texture, I like folding in 1/4 cup chopped macadamia nuts or pecans.
• I’ve also tried mixing a little lime zest into the glaze for a citrusy kick — it’s delicious.
• When I want a more indulgent loaf, I toss in a handful of white chocolate chips.

Storage/Reheating

Once the loaf has cooled completely, I store it in an airtight container at room temperature for up to 3 days.
For longer storage, I wrap it tightly and freeze it for up to 2 months.
To reheat a slice, I microwave it for 15–20 seconds or toast it lightly for a warm, crispy edge.

FAQs

What kind of pineapple should I use?

I always use canned crushed pineapple with its juice — it keeps the loaf moist and flavorful. Just don’t drain it.

Can I make this loaf ahead of time?

Yes, I often bake it the night before. It tastes even better the next day once the flavors have had time to develop.

Do I have to use the glaze?

No, the loaf is delicious on its own. But I like to add the glaze for extra sweetness and a prettier presentation.

Can I use fresh pineapple instead of canned?

I can, but I make sure to finely crush it and keep some of the juice to maintain moisture.

How do I toast coconut for the topping?

I spread shredded coconut on a baking sheet and toast it in a 325°F oven for 5–7 minutes, stirring once, until golden.

Conclusion

This Pineapple Coconut Loaf Bread is soft, moist, and bursting with tropical flavors. I love how simple it is to make, and the aroma while it bakes is just irresistible. Whether I serve it with coffee in the morning or as an after-dinner treat, it always brings a little sunshine to the table.

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