Description
A soft, sweet loaf infused with tropical flavors of pineapple and coconut, perfect for brunch or as a delightful snack.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour (The basic base, nothing fancy.)
- 1 tablespoon baking powder (For a good lift.)
- 1 teaspoon baking soda (For leavening.)
- 1/2 teaspoon salt (Balances sweetness.)
Wet Ingredients
- 2 eggs (For structure and richness.)
- 1 cup white sugar (Regular sugar works great.)
- 1/2 cup oil or melted butter (Oil keeps it moist, butter adds flavor.)
- 1 teaspoon vanilla extract (Enhances flavor.)
- 1 cup crushed pineapple (Drain well before using.)
Add-Ins
- 1 cup sweetened shredded coconut (For classic coconut flavor.)
- 1/2 cup chopped nuts (Optional, macadamias or pecans work well.)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and optionally line it with parchment paper.
Mix Dry Ingredients
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
- In another bowl, whisk the eggs and sugar until smooth. Add the oil or melted butter, vanilla extract, and well-drained crushed pineapple.
Combine
- Add the dry ingredients to the wet ingredients and stir just until no dry flour remains.
- Fold in the shredded coconut gently. Do not overmix.
Baking
- Pour the batter into the prepared loaf pan and bake for 50 to 65 minutes, checking at 50 for doneness with a toothpick.
Cooling
- Let the bread cool in the pan for 10 to 15 minutes, then remove and cool fully on a wire rack before slicing.
Notes
Pineapple Coconut Bread tastes better after a few hours as the flavors settle. Consider adding lime zest for a brighter flavor. Optionally toast coconut for added depth.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Breakfast, brunch, Dessert, Snack
- Cuisine: Hawaiian, Tropical