Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 can (about 8 oz) crushed pineapple with juice
- 1 cup shredded coconut (sweetened or unsweetened, as preferred)
Instructions
- Preheat your oven to 175°C (350°F). Grease a standard loaf pan or line it with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt until combined.
- In a separate large bowl, beat the eggs lightly. Add sugar, oil, and vanilla extract. Mix until smooth.
- Stir in the crushed pineapple along with its juice and fold in the shredded coconut. Mix gently until evenly combined.
- Gradually add the dry ingredients to the wet mixture. Stir slowly with a spatula until just incorporated. Do not overmix.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
- Bake in the preheated oven for 50–60 minutes. Insert a toothpick into the center; it should come out clean or with only a few moist crumbs.
- Remove from the oven and allow the bread to cool in the pan for 10 minutes. Transfer to a wire rack to cool completely before slicing.
Notes
Do not overmix the batter to maintain a tender crumb.
If you like extra texture, sprinkle shredded coconut on top before baking.
For added flavor, a simple glaze made with powdered sugar and pineapple juice can be drizzled over the cooled loaf.
- Prep Time: 15
- Cook Time: 55