Pineapple Coconut Bread Recipe

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Dawn Day Modified: March 28, 2022
Pineapple Coconut Bread Recipe

How To Make Pineapple Coconut Bread

This moist and deliciously rich Pineapple Coconut Bread made with pineapple, coconut, butter, and eggs is easy to make and perfect for breakfast or dessert!

Preparation: 10 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 15 minutes

Serves:

Ingredients

  • 2cupscoconut,sweetened, shredded
  • ½cupbutter
  • cupsflour
  • ½tspbaking soda
  • ½tspsalt
  • 1cupsugar
  • 3large eggs
  • 1cupsour cream
  • 20ozpineapple,crushed, well drained

Instructions

  1. Preheat the oven to 325 degrees F and spray a loaf pan with baking spray.

  2. Spread the coconut on a baking sheet and bake for 6 to 10 minutes, shaking the tray occasionally.

  3. In a stand mixer, add the butter and sugar, and cream on high speed for 1 to 2 minutes, until light and fluffy.

  4. Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.

  5. Add the eggs, one at a time, until fully combined, then add in the flour mixture and the sour cream, alternating in batches (⅓ of the amount each time).

  6. Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.

  7. Add the batter to the loaf pan, then sprinkle the top with the remaining coconut.

  8. Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

Nutrition

  • Calories: 314.88kcal
  • Fat: 17.32g
  • Saturated Fat: 11.44g
  • Trans Fat: 0.31g
  • Monounsaturated Fat: 3.63g
  • Polyunsaturated Fat: 0.82g
  • Carbohydrates: 37.46g
  • Fiber: 2.28g
  • Sugar: 22.76g
  • Protein: 4.36g
  • Cholesterol: 76.80mg
  • Sodium: 180.75mg
  • Calcium: 40.93mg
  • Potassium: 162.59mg
  • Iron: 0.91mg
  • Vitamin A: 119.85µg
  • Vitamin C: 23.20mg

How To Make Pineapple Coconut Bread Recipe

Pineapple Coconut Bread is rich and sweet, made with coconut, pineapple, eggs and butter.

Preparation: 10 minutes
Cooking: 1 hour 5 minutes
Total: 1 hour 15 minutes

Serves:

Ingredients

  • 2cupssweetened shredded coconut
  • 1/2cupbutter
  • 1 1/2cups flour
  • 1/2teaspoonBaking Soda
  • 1/2teaspoonsalt
  • 1cupsugar
  • 3largeeggs
  • 1cupsour cream
  • 20ouncescrushed pineapple (, drained well)

Instructions

  1. Preheat oven to 325 degrees and spray a loaf pan with baking spray.

  2. Spread coconut on a baking sheet and bake for 6 to 10 minutes shaking the tray occasionally.

  3. In your stand mixer add the butter and sugar and cream on high speed until light and fluffy for 1-2 minutes.

  4. Add the flour, baking soda, and salt into a bowl and whisk together until well mixed.

  5. Add eggs, one at a time until fully combined then add in the flour mixture and the sour cream alternating in batches (1/3 of the amount each time).

  6. Gently add in the pineapple and 1 cup of the coconut flakes with a spatula.

  7. Add the batter to the loaf pan then sprinkle the top with the remaining coconut.

  8. Bake for 65 to 70 minutes or until the cake is cooked through (test with a toothpick).

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