Pineapple Coconut Loaf Cake
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Today’s Pineapple Coconut Loaf Cake is soft, tender and packed with tropical flavor from real pineapple and toasted coconut. Perfect for brunch or snacking, this is an easy recipe for the kids to help make.
Pineapple Coconut Bread Recipe
Part of my weekly meal prep is to make a batch of muffins or a loaf like our sugar-free banana bread for a quick and easy option on rushed mornings, an easy lunch box addition or for whenever a snack craving hits.
To celebrate the start of summer, I thought I’d experiment with something a little different – a pineapple loaf cake with tropical flavors and a soft rich crumb enhanced with bursts of juicy pineapple and toasted coconut throughout adding crunchy and nutty depth of flavor.
The sour cream in the batter adds a bit of tang to offset the sweet and tart flavor of the pineapple and helps make this loaf cake super tender. It’s definitely a bit more cake-like and soft than your typical quick bread, leaning more towards “grab a fork and dig in” rather than “grab a slice to go.”
Our pineapple coconut bread is a moist, easy quick bread made with crushed pineapple, toasted coconut and sour cream for a rich, tender texture. Perfect for brunch, snacking or dessert, this tropical loaf recipe delivers bright flavor with simple pantry ingredients.
Why You’ll Love This Pineapple Coconut Bread
Why You’ll Love This Pineapple Coconut Bread- Bright pineapple flavor balanced with rich coconut and a soft, bakery-style crumb.
- Super simple recipe with no complicated steps or specialty equipment – perfect for kids to help make.
- The finished pineapple coconut loaf stays moist for days, making it ideal for make-ahead baking (and gifting).
Recipe FAQs
Yes, it will slightly reduce the overall sweetness and give a more natural coconut flavor.
Overmixing or adding too much liquid from the pineapple can lead to a dense loaf. Slowly add the pineapple juice from the can to control the moisture content.
Yes, portion out the batter into two lined muffin tins and then top with lightly toasted coconut. Bake at 350°F for 18 to 22 minutes, checking for doneness with a toothpick.
Yes, it keeps well for 2 to 3 days at room temperature in an airtight container and can be refrigerated or frozen for longer storage.
Yes, you can freeze the whole loaf or individually slices. Wrap slices individually and freeze for up to 2 months in an airtight, ziptop freezer bag. Thaw at room temperature before serving.
Pineapple Coconut Bread Recipe Video
Check out our quick recipe video to see just how easy it is to make this pineapple coconut loaf for yourself – and then don’t forget to scroll down to grab your free printable recipe card:
Pineapple Bread Ingredients
Pineapple Bread Ingredients- Shredded Coconut
- Butter
- White Sugar
- Eggs
- All-purpose Flour
- Baking Soda
- Salt
- Sour Cream
- Chopped Pineapple
Scroll down to the printable recipe card for full measurements.
Kitchen Tools You May Find Helpful
- Measuring Cups and Spoons
- Mixing Bowl
- Electric mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Wooden Spoon or Spatula <– I like these spatulas because they are one solid piece and don’t have removable heads for bacteria to get trapped underneath. Plus they are heat-resistant and have a lifetime warranty.
- 8″ x 4″ Loaf Pan
- Cookie Sheet
How to Make Pineapple Coconut Bread
How to Make Pineapple Coconut BreadPreheat oven to 325F.
Grease and line a loaf pan. Set aside.
Spread the shredded coconut on a baking sheet and bake for 5-10 minutes, stirring every two minutes, until golden.
Allow the coconut to cool as you prepare the rest of the recipe.
In a large bowl, whisk together the flour, baking soda and salt. Set aside.
In a separate bowl, beat the butter and white sugar for 2 minutes using an electric mixer, until light and fluffy.
Add the eggs, one at a time.
Add half of the dry mixture to the butter mixture, combine fully, then add the sour cream, combine fully, then stir in the remainder of the dry ingredients.
Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined.
Pour the batter into the prepared loaf pan and top with remaining toasted coconut.
Bake for 1 hour, or until an inserted toothpick comes out clean.
Cool the loaf in the pan for 10-15 minutes before transferring to a cooling rack.
Pineapple Coconut Loaf Recipe Variations:
- Yogurt Swap: Swap all or half of the sour cream for pineapple- or coconut-flavored yogurt to enhance the fruit flavor.
- Nutty Crunch: Stir in 1/2 cup chopped macadamia nuts or pecans for added texture.
- Pina Colada-Inspired Twist: Add a teaspoon of rum extract or a splash of dark rum for a more dessert-forward version.
- Finish with a Glaze: Top the finished loaf with a light drizzle of glaze, for example, this lime glaze from Displaced Housewife.
Tips for the Perfect Pineapple Bread
- Toast the coconut until just golden, not deep brown, since it will continue to toast slightly while baking on top of the loaf.
- Use room temperature butter, eggs, and sour cream to ensure a smooth, evenly mixed batter.
- Measure flour correctly by spooning and leveling to avoid a dry or heavy loaf.
- Line the loaf pan with parchment paper as the pineapple sugars can cause sticking.
- Fold the batter gently after adding pineapple to prevent breaking down the fruit and overworking the mixture.
- Don’t discard the pineapple juice – add it slowly. Some juice helps keep the bread moist.
More Perfect Pineapple Recipes
Pin this Easy Tropical Pineapple Coconut Loaf Recipe:
Pin this Easy Tropical Pineapple Coconut Loaf Recipe:
Printable Recipe Card:
Printable Recipe Card:Grab your free printable recipe card for our Pineapple Coconut Loaf recipe.
If you tried this recipe and loved it too, please rate it! We’d also love to hear your thoughts in the comments.
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Pineapple Coconut Loaf Cake
A pineapple loaf cake with tropical flavors and a soft rich crumb enhanced with bursts of juicy pineapple throughout and toasted coconut on top adding crunchy and nutty depth of flavor.
Ingredients
- 1 1/2 cups Shredded Coconut
- 1/2 cup Butter
- 1 cup White Sugar
- 3 Eggs
- 1 1/2 cup All-purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Sour Cream
- 20 oz can Chopped Pineapple, drained
Instructions
- Preheat oven to 325F.
- Grease and line a loaf pan. Set aside.
- Spread the shredded coconut on a baking sheet and bake for 5-10 minutes, stirring every two minutes, until golden.
- Allow the coconut to cool as you prepare the rest of the recipe.
- In a large bowl, whisk together the flour, baking soda and salt. Set aside.
- In a separate bowl, beat the butter and white sugar for 2 minutes using an electric mixer, until light and fluffy.
- Add the eggs, one at a time.
- Add half of the dry mixture to the butter mixture, combine fully, then add the sour cream, combine fully, then stir in the remainder of the dry ingredients.
- Add the chopped pineapple and 1 cup of the toasted coconut and stir until just combined.
- Pour the batter into the prepared loaf pan and top with remaining toasted coconut.
- Bake for 1 hour, or until an inserted toothpick comes out clean.
- Cool the loaf in the pan for 10-15 minutes before transferring to a cooling rack.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 590Total Fat: 27gSaturated Fat: 19gUnsaturated Fat: 8gCholesterol: 98mgSodium: 407mgCarbohydrates: 82gFiber: 5gSugar: 45gProtein: 8g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
For more easy bread recipes, check out our full collection of bread recipes here:
Or for more decadent desserts, check out our full collection of dessert recipes here:
This looks absolutely delicious! I love the combination of pineapple and coconut. The sour cream tip is really clever for keeping it moist. Going to try this for a weekend brunch gathering. Thanks for sharing such a well-tested recipe!
This loaf cake looks absolutely delicious! I love the combination of pineapple and coconut – it reminds me of the flavors my grandmother used in her baking. The texture must be so moist. I will definitely try this recipe this weekend, maybe add a glaze on top for extra sweetness. Thanks for sharing!