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My Tropical Pineapple Coconut Bread
This recipe takes me straight to the beach with every slice. The combination of sweet pineapple and toasted coconut creates the most amazing tropical flavors. I started making this bread for summer gatherings but now my family requests it all year round. That creamy coconut glaze on top makes it extra special and everyone always asks for the recipe.
Perfect for Any Time
This bread has become my go to treat for everything from afternoon snacks to dessert. It's super moist like the best banana bread but with a sunny tropical twist. The toasted coconut adds such amazing texture and that sweet frosting makes it feel extra special. Even my kids who usually avoid coconut come back for seconds.
What You Need
- Coconut: Get unsweetened shredded we'll toast it for amazing flavor
- Flour: Regular all purpose works perfectly
- Baking Soda: Just 1 teaspoon for the perfect rise
- Salt: 1/2 teaspoon brings out all the flavors
- Sugar: 1 cup regular granulated
- Butter: 1/2 cup unsalted make sure it's soft
- Eggs: 2 large ones room temp works best
- Sour Cream: 1/2 cup makes everything super moist
- Crushed Pineapple: 1 can (8 oz) drain it well
- Powdered Sugar: 1 cup for our pretty glaze
- Milk: 2 tablespoons just enough for perfect frosting
Let's Start Baking
- Toast Your Coconut
- First thing I do is spread the coconut on a baking sheet and pop it in at 325°F. Keep a close eye on it and stir it around it can go from perfect to burnt so fast
- Mix the Basics
- In my mixing bowl I combine flour baking soda and salt. This is when my kitchen starts smelling amazing from that toasted coconut
- Make it Creamy
- Now I cream together my soft butter and sugar until it's light and fluffy then add those eggs one at a time. This makes everything super smooth
- Bring it Together
- I add my dry ingredients and sour cream taking turns with each just until everything's mixed. Don't overmix we want our bread nice and tender
- Add the Tropical Touch
- Gently stir in that well drained pineapple and most of the toasted coconut save some for the top
- Time to Bake
- Pour everything into your greased loaf pan sprinkle with the rest of that gorgeous toasted coconut and bake about an hour
- Make it Pretty
- While it's still warm but not hot I mix up my glaze and pour it all over. Try to wait until it cools before slicing but I won't judge if you can't resist
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Switch Things Up
Sometimes I leave out the coconut for friends who aren't fans. Adding maraschino cherries makes it extra fun and colorful. My favorite trick is using pineapple juice in the glaze instead of milk it adds an extra punch of tropical flavor. Every time I make this bread I try something a little different.
Fresh For Days
This bread stays perfectly moist for about three days on the counter in an airtight container. I sometimes keep it in the fridge for up to five days but honestly it never lasts that long at my house. The glaze keeps everything super moist and delicious.
More Summer Favorites
If you love tropical flavors like this bread you've got to try my Blue Suede Shoes Cocktail perfect for summer parties. Those Air Fryer Taquitos are always a hit and my Lemon Cheesecake Bars bring sunshine to any dessert table. Don't forget to try the Watermelon Fudge it's such a fun surprise.
Frequently Asked Questions
- → How do I know when coconut is properly toasted?
Watch carefully as coconut browns quickly. It should be light golden brown and fragrant. Stir at least once for even toasting.
- → Why drain the pineapple well?
Too much liquid from the pineapple can make the bread too wet and affect the texture. Drain thoroughly for best results.
- → Can I freeze this bread?
Yes, wrap well without the glaze and freeze up to 3 months. Add glaze after thawing.
- → Why add sour cream to the batter?
Sour cream makes the bread extra moist and tender, and adds a subtle tang that balances the sweetness.
- → Can I use sweetened coconut?
You can, but the bread will be much sweeter. Consider reducing the sugar in the recipe if using sweetened coconut.