When I think of comfort baking, one of the first recipes that comes to mind is my Cozy Pineapple Coconut Bread. I remember the very first time I baked this bread; the sweet scent of pineapple filled my kitchen while the coconut toasted gently in the oven, creating a warm and tropical aroma that lingered long after baking. This bread quickly became a family favorite, not only because of its rich, moist texture but also for the way it transports you to a sunny place with every bite. It’s the kind of recipe I turn to when I want something that feels indulgent yet simple, something I can share with friends over tea or serve as a special treat for breakfast.
You will love this recipe because it brings together two flavors that are naturally made for each other: juicy pineapple and creamy coconut. The pineapple adds a burst of freshness and natural sweetness, while the coconut creates a soft, slightly nutty note that balances the flavor beautifully. Each slice is moist without being heavy, and the bread stays tender for days, making it perfect for baking ahead. Whether you enjoy it warm with a bit of butter or plain at room temperature, it always tastes delightful.
Another reason this recipe stands out is its versatility. You can serve it in so many ways: as a snack, a quick breakfast, or even as a dessert topped with a light glaze. It can also be dressed up for gatherings or kept simple for everyday enjoyment. The flavors are tropical but not overwhelming, which makes it appealing to a wide range of tastes. I have found that both children and adults adore it, and it is often one of the first dishes to disappear from the table.
This bread is also very affordable, relying on common pantry ingredients that are easy to find. You don’t need fancy equipment or rare items to prepare it. A can of crushed pineapple, some shredded coconut, and basic baking staples are all it takes. Despite its simple ingredient list, the end result feels luxurious, like something you might find in a small bakery café.
Ingredients for the recipe:
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All-purpose flour
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Baking powder
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Baking soda
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Salt
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Sugar
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Eggs
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Vegetable oil or melted butter
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Crushed pineapple (with juice)
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Shredded coconut (sweetened or unsweetened, depending on preference)
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Vanilla extract
How to Prepare Cozy Pineapple Coconut Bread
Baking this bread is an enjoyable process because it comes together quickly and fills your home with the most inviting fragrance. I like to prepare it on a quiet afternoon, knowing that in just a little while I will have a loaf cooling on the counter, ready to slice and share. This bread is not complicated at all, and even if you are new to baking, you will find the steps simple and rewarding.
Step-by-Step Instructions for Preparation
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Prepare the oven and pan
Begin by preheating your oven to 175°C (350°F). Grease a standard loaf pan with butter or line it with parchment paper for easy removal. Preparing your pan before mixing helps you move smoothly through the recipe without interruption. -
Mix the dry ingredients
In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, which helps the bread rise properly and bake evenly. -
Combine the wet ingredients
In another bowl, beat the eggs lightly until combined, then whisk in the sugar, oil, and vanilla extract. Stir until the mixture is smooth and slightly thickened. -
Add pineapple and coconut
Fold the crushed pineapple with its juice into the wet mixture, followed by the shredded coconut. The pineapple keeps the bread moist while the coconut adds texture and flavor. Mixing these in now ensures every slice will be full of tropical goodness. -
Bring wet and dry together
Gradually add the dry ingredients to the wet ingredients, stirring gently with a spatula. Mix just until everything is incorporated. Overmixing can make the bread tough, so stop as soon as no dry flour remains. -
Transfer to the pan and bake
Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 50–60 minutes. Check for doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs. -
Cool before slicing
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. Cutting too soon may cause it to crumble, so a little patience pays off with clean, neat slices.
Quick and Easy
One of the best things about this recipe is how quickly it comes together. From start to finish, the mixing takes less than 15 minutes, leaving the oven to do most of the work. It does not require complicated steps or fancy tools, which makes it ideal for busy days when you still want homemade baked goods.
Customizable
Another reason I enjoy this recipe is how easily it can be customized. If you like a little crunch, you can stir in chopped nuts such as pecans or walnuts. For a touch of extra sweetness, try adding a handful of white chocolate chips. You can even sprinkle shredded coconut on top of the batter before baking for a golden, slightly crisp crust. If you prefer a lighter version, replace part of the oil with unsweetened applesauce. The bread remains moist while reducing the fat content.
You can also play with the flour by using half whole wheat flour for a heartier texture. Some people like to drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled loaf, turning it into a dessert-like treat. I appreciate how this bread adapts to personal tastes without losing its charm.
Popular with Many People
Every time I share this bread, it quickly becomes the star of the table. Friends who normally prefer savory foods are often surprised by how much they enjoy it. Children love its soft sweetness, while adults appreciate the balance of flavors that are sweet but not overwhelming. It works well as a gift for neighbors or as part of a brunch spread. Over the years, I have received countless requests for this recipe, which tells me it has a universal appeal.
The combination of pineapple and coconut may remind some people of tropical holidays, while for others, it is simply a new twist on classic banana or zucchini bread. Its popularity lies in its ability to feel special without being intimidating, offering both comfort and novelty in each slice.
Print
Cozy Pineapple Coconut Bread Recipe
This Cozy Pineapple Coconut Bread is soft, moist, and full of tropical flavors. The sweetness of pineapple and the richness of coconut make it an irresistible treat that works for breakfast, snacks, or dessert.
- Total Time: 1 hour 10 minutes
- Yield: 10 1x
Ingredients
- 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
FAQs
Can I use fresh pineapple instead of canned?
Yes, you can substitute fresh pineapple for canned, but make sure to chop it very finely and include some of its juice. If the fruit is very juicy, drain a little so the batter does not become too wet.
Can I make this bread without coconut?
Absolutely. While coconut adds a wonderful flavor and texture, you can omit it if you prefer or replace it with chopped nuts, dried fruit, or even chocolate chips.
How should I store pineapple coconut bread?
Once completely cooled, wrap the bread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months.
Can I make this recipe gluten-free?
Yes, you can replace the all-purpose flour with a gluten-free baking blend. Be sure the blend contains xanthan gum or add some separately for the best structure.
Is this bread suitable for breakfast?
Yes, it makes a wonderful breakfast or snack. It pairs well with tea, coffee, or even a glass of milk, offering a slightly sweet but nourishing start to the day.