If sunshine had a flavor, I’m pretty sure it would taste like this Tropical Pineapple Coconut Bread. Seriously—each bite is a mini vacation! Bursting with juicy crushed pineapple, kissed with shredded coconut, and just the right amount of sweetness, this easy quick bread is the tropical twist your baking lineup needs.

Whether you’re daydreaming about the beach or just love a soft, moist loaf with island flair, this is your golden slice of joy.

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Overview of Recipe Content

This tropical pineapple coconut bread is a moist, sweet, quick bread that brings vacation vibes to your kitchen. Perfect for brunch spreads, a snack with tea, or a cheerful hostess gift, it’s as versatile as it is crowd-pleasing.

Why You’ll Love It:

✨ Incredibly moist from pineapple juice
🥥 Coconut adds a sweet, chewy texture
🌞 Light and summery—great for warmer months
🍞 No yeast, no fuss—just mix and bake!

What It Tastes Like:

Imagine a soft banana bread, but with a bright citrusy twist from pineapple and a tropical chewiness from coconut. Sweet but not overly sugary.

Ingredients:

2 cups all-purpose flour
1 cup crushed pineapple, drained
½ cup shredded sweetened coconut
½ cup granulated sugar
½ tsp baking soda
1 tsp baking powder
½ tsp salt
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
Zest of 1 lime (optional, but adds a zing!)

Tools Needed:

Mixing bowls
Whisk or electric mixer
9×5-inch loaf pan
Cooling rack
Citrus zester (if using lime)

Substitutions & Additions:

Swap oil for melted coconut oil for more coconut flavor.
Add chopped macadamia nuts for crunch!
Use fresh pineapple if preferred—just dice it small and remove extra juice.
Lime zest or even a rum glaze? Yes please.

How to Make Tropical Pineapple Coconut Bread

Preheat & Prep.
Start by preheating your oven to 350°F (175°C). Lightly grease your loaf pan or line with parchment.
Mix Dry Ingredients.
In a large bowl, whisk together flour, baking soda, baking powder, salt, and shredded coconut.
Whisk Wet Ingredients.
In a separate bowl, beat eggs, sugar, oil, vanilla extract, and drained crushed pineapple. If you’re using lime zest, add it here.
Combine.
Slowly add the dry ingredients into the wet, stirring until just combined. Don’t overmix—lumpy is lovely here.
Bake.
Pour batter into prepared loaf pan and smooth the top. Bake for 50–60 minutes or until a toothpick comes out clean.
Cool.
Let cool in the pan for 10 minutes, then transfer to a rack. This is the hardest part—waiting!
Glaze (optional but heavenly).
Stir together powdered sugar and a little pineapple juice or lime juice for a quick drizzle once it’s cooled.

You’ll smell the tropics while it bakes—promise!

What to Serve with Tropical Pineapple Coconut Bread

A cup of iced coconut milk latte or tropical tea.
Fresh fruit like mango slices or kiwi.
Greek yogurt with honey for breakfast pairing.
For dessert: warm slice + scoop of vanilla bean ice cream = 💯.

Tips for Making It Perfect

Drain pineapple well. Too much juice = soggy center.
Room temp eggs mix better and rise higher.
Don’t overmix your batter; just stir until everything’s incorporated.
Wrap it warm in foil for gifting—it stays moist and steamy!

Storage Instructions

Room temp: Wrap in foil or plastic; lasts 2–3 days.
Fridge: Store up to 1 week, tightly sealed.
Freeze: Slice and freeze for up to 2 months. Wrap individually for grab-and-go tropical treats.
Reheat: Warm in microwave for 10–15 seconds.

General Information

This recipe brings together classic southern-style quick bread technique with the island vibes of a Hawaiian sweet loaf. Think of it as banana bread’s sun-kissed cousin!

Serve it at baby showers, summer brunches, or just because your kitchen could use some coconut-scented joy.

Frequently Asked Questions

Can I use fresh pineapple instead of canned?
Yes! Just chop it fine and squeeze out the excess juice before mixing.

Do I need to toast the coconut?
Nope! But if you want a nuttier flavor, you totally can.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend. The texture will be slightly different but still delish.

What if I don’t have a loaf pan?
Try a muffin tin—bake for 20–25 minutes instead!

Can I double this recipe?
Absolutely. It doubles beautifully for gifting or freezing.

Conclusion

Tropical Pineapple Coconut Bread is the taste of vacation in every bite. Light, flavorful, and unbelievably simple to make—it’s a must-bake whether you’re heading to the beach or just dreaming of one.

If you love this one, you’ll go nuts for these too:

Interactive Elements

Have you made this dreamy loaf? I’d LOVE to see it!
📌 Share a photo on Pinterest or tag @poulefrecipe on Instagram!
💬 Leave a comment below and let me know if you added macadamia nuts or went full tropical!