Updated March 26, 2019 When I made pineapple sorbet I was left with half of a fresh and juicy pineapple. I was tempted to eat it all by myself, but I decided to bake Coconut Pineapple Bread instead. Coconut and pineapple are a match made in heaven. I figured I couldn’t go wrong with adding them both to a sweet and buttery quick bread. I cut up the fresh pineapple into chunks and got out all of my ingredients to bake bread.
First, I toasted the coconut. It is amazing what a few minutes in the oven will do to coconut. I love the slight nutty flavor of toasted coconut. It is the best!
Next, I added the toasted coconut and fresh pineapple chunks to the bread batter. I gently folded them into the batter until the mixture was combined.
I poured the batter in the pan and topped it off with the additional coconut. I didn’t toast this coconut because the oven toasts it while baking. The bread bakes for about an hour. Our house smelled like a tropical paradise! I couldn’t wait to slice into the bread.
This bread reminds me of pineapple upside down cake, but in loaf form. The bread is very moist thanks to the sour cream and butter. Coconut and pineapple chunks are scattered throughout the loaf. The coconut topping adds a nice crunch to the buttery loaf of bread. This quick bread makes a great snack, breakfast, or is plenty sweet for dessert. We enjoyed a slice with a scoop of cold pineapple sorbet. I felt like I was on a tropical island enjoying a sweet and summery dessert. If you like coconut and pineapple-this is the bread for you. It is easy to make and each slice will transport you to tropical paradise.
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Coconut Pineapple Bread
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