Name: Pineapple Coconut Bread: A Taste of Maui Recipe
Prep time: 15 min
Cook time: PT-491245H52M11S
Total time: PT-491245H52M11S
Cuisine: Hawaiian
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsweetened shredded coconut; 1 cup crushed pineapple, drained; 1/2 cup unsalted butter, melted; 2 large eggs; 1 teaspoon vanilla extract; 1/2 cup buttermilk

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Introduction

Enjoy a slice of paradise with this Pineapple Coconut Bread, bursting with tropical flavors that transport you straight to Maui. Moist and fragrant, this bread makes a perfect breakfast treat or an afternoon snack.

The image shows a stack of four thick rectangular slices of golden brown coconut cake, each layer separated and standing upright. The cake has a moist texture with visible pieces of toasted coconut on the top and sides, giving it a slightly rough and crispy look. The edges are darker and well-baked, creating a contrast with the lighter yellow interior that shows a soft and dense crumb. Scattered toasted coconut flakes lie around the base on a white marbled surface. The lighting highlights the texture and color, making the cake look fresh and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsweetened shredded coconut
1 cup crushed pineapple, drained
1/2 cup unsalted butter, melted
2 large eggs
1 teaspoon vanilla extract
1/2 cup buttermilk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
Step 3: In another bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and crushed pineapple until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix; a few lumps are okay.
Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips & Variations

Add 1/2 cup of chopped macadamia nuts or walnuts to the batter for a crunchy tropical twist.
Substitute coconut milk for the buttermilk to enhance the coconut flavor further.

Storage

Store the pineapple coconut bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. To reheat, warm slices in a toaster oven or microwave until soft.

How to Serve

A close-up view of four stacked slices of golden brown coconut cake with a crispy, toasted outer layer and moist, dense inner texture showing bits of shredded coconut throughout. The edges appear crunchy and slightly darker, while the top is sprinkled with golden toasted coconut flakes, creating a textured finish. The cake slices are placed on a white marbled surface with scattered toasted coconut pieces around them, emphasizing the cake’s rich texture and warm hues. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pineapple instead of canned?

Yes, fresh pineapple works well as long as it is finely crushed and drained to avoid excess moisture in the batter.

Can I make this bread vegan?

To make a vegan version, substitute the eggs with flax eggs or a commercial egg replacer, use coconut milk instead of buttermilk, and replace butter with a plant-based alternative.