Description

This Irresistible Pineapple Coconut Bread is a moist and flavorful tropical treat perfect for breakfast or a snack. Combining the sweetness of crushed pineapple with the rich texture of shredded coconut, this bread delivers a delightful balance of flavors and a tender crumb. Enhanced with warm cinnamon and the creaminess of Greek yogurt, it offers a refreshing twist on classic sweet bread that’s easy to bake and sure to impress.

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour (240g)
1½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon (optional)

Wet Ingredients

2 large eggs
½ cup vegetable oil (120ml)
½ cup granulated sugar (100g)
½ cup packed brown sugar (110g)
1 teaspoon vanilla extract
¼ cup Greek yogurt or sour cream (60g)
1 can (8 oz / 227g) crushed pineapple, well-drained

Add-ins

¾ cup shredded sweetened coconut (60g)
Optional: extra shredded coconut for topping

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Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease or line a 9×5-inch loaf pan with parchment paper to prevent sticking.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, and optional cinnamon until well combined.
Mix Wet Ingredients: In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, brown sugar, vanilla extract, and Greek yogurt or sour cream until the mixture is smooth and uniform.
Add Pineapple and Coconut: Stir in the well-drained crushed pineapple and shredded sweetened coconut into the wet ingredients, ensuring even distribution.
Combine Wet and Dry Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, gently stirring until just combined. Be careful not to overmix to keep the bread tender.
Pour Batter and Add Topping: Pour the batter into the prepared loaf pan and, if desired, sprinkle extra shredded coconut on top for added texture and flavor.
Bake: Bake the bread in the preheated oven for 50–60 minutes or until a toothpick inserted in the center comes out clean, indicating it is fully cooked.
Cool: Allow the bread to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely. This helps retain moisture and makes slicing easier.

Notes

Make sure to well-drain the crushed pineapple to prevent the batter from becoming too wet and dense.
Do not overmix the batter once the dry ingredients are added; this keeps the bread tender.
You can substitute Greek yogurt with sour cream if preferred without altering the texture much.
For a stronger coconut flavor, toast the shredded coconut topping lightly before sprinkling it on top.
This bread stores well and can be kept wrapped at room temperature for 2-3 days or refrigerated for up to a week.