This Glazed Pineapple Coconut Bread is a dense, incredibly moist quickbread infused with creamy coconut milk, pineapple juice and chewy coconut flakes. Topped with a simple pineapple glaze and toasted coconut, it’s perfect for enjoying at breakfast or as a delightful dessert!
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Let’s talk about the amazing combo of coconut and pineapple. It’s like a one-way ticket to a tropical paradise with just one bite! This dynamic duo is one of my favorites, whether in tropical smoothies, pineapple jam coconut macaroons, or beyond. I always find an excuse to add toasted coconut, coconut milk (hello, Thai Coconut Mango Sticky Rice!), or coconut extract to any recipe.
So when it came time to dream up a new breakfast-slash-dessert, pineapple coconut bread was the perfect combination of flavors. A blend of creamy coconut milk and coconut extract guarantees a pronounced coconut taste, while pineapple juice lends a touch of fresh fruit flavor.
This bread is as close as I’ve come to my favorite coconut bread I sampled while in Bora Bora. It’s dense in consistency and incredibly moist in texture. Finish it off with a pineapple glaze and a shower of toasted coconut and to your taste buds will be taking a trip to the tropics without ever leaving your kitchen!
- Butter: I like to use unsalted butter, so I can control the final amount of salt that ends up in the recipe.
- Sugar: While this adds sweetness, it also makes sure this pineapple coconut loaf is super moist.
- Eggs: Provide structure and richness.
- Coconut extract: Packed with pure coconut flavor, you can find coconut extract in the spice aisle at your grocery store.
- All-purpose flour: Ensures the loaf is dense enough to hold its shape while staying incredibly moist.
- Baking powder: While a dense quickbread is still delicious, baking powder will help the loaf rise—ensuring it’s not too dense.
- Coconut milk: For more coconut flavor, this tropical bread recipe uses coconut milk in place of regular milk.
- Pineapple juice: You’ll use this in the bread batter and glaze to infuse pineapple flavor.
- Sweetened flaked coconut: Adding 2/3 cup to the quickbread batter infuses a chewy texture, while a sprinkle of toasted coconut on top provides a crunchy, flavorful finish.
- Confectioners’ sugar: Powdered sugar practically disappears into the glaze, making something syrupy and drizzly.
See the recipe card for full information on ingredients and quantities.
- Preheat the oven to 350°F. Line a loaf pan with parchment paper and lightly grease with cooking spray.
- Cream the butter and sugar. Add both to the bowl of a stand mixer fitted with a paddle attachment, then cream until light and fluffy. Add eggs one at a time, beating between each addition. Add the coconut extract.
- Whisk the rest of the ingredients. In one bowl, whisk together the flour, salt and baking powder. In another bowl mix the coconut milk and pineapple juice.
- Add ingredients to the butter-sugar mixture. Alternately add the flour mixture and the coconut milk mixture to the stand mixture, beating between each addition. Stir in the flaked coconut and pour the batter into the prepared loaf pan.
- Bake. Allow the loaf to bake for 50 minutes or until a toothpick inserted in the center of it comes out clean. If batter sticks the toothpick, the bread needs more time. If only a few crumbs are on the stick, it’s done!
- Let the loaf cool. Allow the coconut bread to cool in the oven for 15 minutes, then remove and cool fully before topping with the glaze, sprinkling with the toasted coconut and slicing (so the bread doesn’t fall apart!).
How to Toast Coconut
When it comes to toasting coconut, I prefer the stovetop method. Simply heat a dry skillet over medium heat, then add the sweetened flaked coconut in an even layer. Stir continuously for 3-5 minutes until the coconut is golden brown and fragrant. Watch closely, as it can burn quickly.
Once toasted, remove from heat and let it cool completely before using. Toasted coconut can be stored in an airtight container at room temperature for up to one week.
Store the bread in an airtight container at room temperature for up to three days.
You can also freeze it for up to 3 months. I like to wrap the loaf in plastic wrap, then wrap it in aluminum foil. This helps to prevent freezer burn. Thaw the loaf in the fridge overnight before slicing and eating!
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Ingredients
For the bread:
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened coconut milk
- 1/4 cup pineapple juice
- 2/3 cup sweetened flaked coconut
For the glaze:
- 1 cup confectioners’ sugar
- 2 Tablespoons pineapple juice
- 1/4 cup sweetened flaked coconut, toasted
Instructions
Make the bread:
- Preheat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper leaving an overhang on the two longer sides, then grease the parchment paper lightly with cooking spray.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, beating between each addition, then add the coconut extract.
- In a small bowl, whisk together the flour, baking powder and salt. In a separate small bowl, whisk together the coconut milk and pineapple juice. Alternately add the flour mixture and the coconut milk mixture to the stand mixture, beating between each addition. Stir in the flaked coconut then pour the batter into the prepared baking pan and bake it for about 50 minutes or until a toothpick inserted comes out clean.
- Remove the bread from the oven and allow it to cool for 15 minutes in the pan. Using the parchment paper overhangs, transfer the bread to a cooling rack, remove the parchment paper and allow the bread to cool completely before topping it with the glaze (recipe follows).
Make the glaze:
- Sift the confectioners’ sugar into a small bowl. Whisk in the pineapple juice until you have a smooth, pourable glaze. If the glaze is still too thick, stir in more pineapple juice 1 teaspoon at a time until it reaches a pourable consistency.
- Pour the glaze atop the completely cooled bread then sprinkle it with the toasted coconut. Allow the bread to sit for 10 minutes before slicing and serving.
Kelly’s Notes
- Toasting Coconut: Simply heat a dry skillet over medium heat, then add the sweetened flaked coconut in an even layer. Stir continuously for 3-5 minutes until the coconut is golden brown and fragrant. Watch closely, as it can burn quickly. Once toasted, remove from heat and let it cool completely before using.
- Storing & Freezing: Store the bread in an airtight container at room temperature for up to three days. You can also freeze it for up to 3 months. I like to wrap the loaf in plastic wrap, then wrap it in aluminum foil. This helps to prevent freezer burn. Thaw the loaf in the fridge overnight before slicing and eating!
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Recipe adapted from King Arthur Flour.
Can’t wait to try this recipe despite the trouble I had trying to copy it. Seems like a billizillion ads appeared. Each time I X’ed the ads out the recipe jumped to the start.
So sorry about that, Lucy. I hope you enjoy the recipe. :)
This turned out so moist and flavorful. Perfect for brightening up the cold wintery days we’ve been having!
I’m thrilled you enjoyed the recipe, Sara!
I have made this quick bread several times. The first time, I thought that it was a little bland. The second time, I added 1/3 cup canned crushed pineapple, well-drained, which I stirred in at the same time that I added the coconut. In place of the pineapple juice, I used 1/4 cup of the juice from the well-drained canned pineapple. I used the 1 teaspoon of coconut extract, but I also added 1/2 teaspoon pineapple extract (which I got from King Arthur Flour). The flavor is much better and the family loves it.
Hi Kelly,
This cake looks so good! Are you able to substitute gluten free flour to the all purpose flour?
Hi Ashley! You could try using a gluten-free flour such as Cup4Cup that’s a 1:1 ratio as regular flour. I’ve never tried this substitution so I’m not sure what the result would be. Curious to hear your results if you give it a shot!
Looks fantastic and will definitely be trying it this weekend and I’ll post my thoughts after :-) do you have any idea if it would freeze well? I’m hoping to make a couple of loaves then slice and freeze one for mid morning work snack :-)
Hi Kelly, instead of pineapple juice can I use fresh blitzed pineapple? If yes, how much?
Hi Ruth! I’ve never tried this recipe with anything other than pineapple juice. My initial thought is that it should work to use blitzed pineapple, however, I can’t say for certain how the texture or density of the bread will be impacted. Let me know how it turns out if you give it a shot!
Sounds delicious – Has anyone tried adding some pineapple chunks to the loaf?
Hi Kelly,
This sounds amazing and I would love to try it but I don’t have sweetened flake coconut just the plain coconut flakes, how can I substitute that in this recipe?
Hi Sumera – You can use the unsweetened coconut flakes as a substitute.
Wow, so amazing! You make me hungry although I ate a big dinner tonight. I also love the flavor of coconut in food, it’s so sweet, so why don’t I try this pineapple coconut bread recipe. Thanks Kelly for sharing this awesome recipe with us. I will visit your blog more often to learn more new recipes to come.
I made this bread last night & it was Heaven!!! So simple yet packed with flavor.
I will definitely be adding this to my rotation.
Awesome! So glad you enjoyed the recipe, Carmella!
What is the calorie count per serving?
Hi Kani! I am not a nutritionist so I am unable to provide calorie counts for the recipes, as I’d have no way to ensure they’re 110% accurate, which is super important to me!
First, I’m proud to be #TeamCoconut. Second, this looks amazing! So fresh and fruity and sweet and now I’m wishing it was summer. Pass the bread and the sunshine, please!
Thanks so much, Karly!
I have made a loaf like this for some time, I have however added chopped mango. With respect to the pineapple juice, I open a container and then freeze what’s leftover in ice cube trays and add them to smoothies or fun drinks for the hot summer on the deck days. Looking forward to trying your recipe with the coconut milk. Can a person use light coconut milk without losing the flavor. Keep up the great recipes, love all of them. :)
Thanks so much, Cindy! Yes, you could try it with light coconut milk but the flavor might be a bit different.
This sounds wonderful, like being in the tropics (although I live in New Enland)! Do you have a tips for buying a small quantity of pineapple juice?
Thanks so much, Carol! I have found pineapple juice in small cans in my local grocery store. I believe it was a pack of six small cans, and it stays fresh for a long time!