This tropical pineapple coconut bread is moist, fluffy, and packed with island flavor. Easy to make and perfect for breakfast, brunch, or dessert!

Scale

2 cups all-purpose flour

1 cup crushed pineapple, drained

1/2 cup shredded sweetened coconut

1/2 cup granulated sugar

1/2 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon salt

2 large eggs

1/2 cup vegetable oil

1 teaspoon vanilla extract

Zest of 1 lime (optional)

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1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.

2. In a bowl, mix flour, baking soda, baking powder, salt, and coconut.

3. In another bowl, whisk eggs, sugar, oil, vanilla, pineapple, and zest.

4. Combine wet and dry ingredients until just mixed.

5. Pour into prepared loaf pan.

6. Bake for 50–60 minutes or until golden and toothpick clean.

7. Cool 10 minutes in pan, then transfer to rack.

Optional glaze: Mix powdered sugar with pineapple or lime juice.

Add chopped macadamia nuts for texture.

Can be frozen in slices for up to 2 months.