If you’ve ever dreamed of a dessert that tastes like a tropical vacation, this Pineapple & Coconut Loaf is exactly what you need. Bursting with juicy pineapple and nutty coconut, this moist and flavorful loaf cake brings a taste of paradise straight to your kitchen. Perfect as a snack, dessert, or even breakfast, it’s a versatile recipe that balances sweetness, freshness, and richness in every bite.
Why Pineapple and Coconut Are the Perfect Pair
Pineapple offers a natural sweetness with a touch of acidity, while coconut adds creaminess, richness, and texture. Together, they create the ultimate balance of flavors: bright, refreshing notes from pineapple with the nutty, tropical depth of coconut.
This pairing is deeply rooted in tropical cuisine—from Hawaiian desserts to Caribbean coconut breads, and even Southeast Asian sweets that combine fruits with coconut milk. That’s why this loaf doesn’t just taste good—it tells a story of sunshine, islands, and comfort.
Ingredients You’ll Need (and Why They Matter)
The secret to a perfectly moist pineapple coconut loaf is using the right ingredients in the right way.
- All-purpose flour (or plain flour): The base structure for the loaf. Can substitute with gluten-free flour blend.
- Baking powder & baking soda: Ensure a light, fluffy rise.
- Sugar (white, brown, or coconut sugar): Adds sweetness; brown sugar deepens the flavor with a hint of caramel.
- Butter or coconut oil: Brings moisture and richness. Coconut oil enhances the tropical notes.
- Eggs: Provide structure and bind ingredients. For vegan version, use flaxseed eggs.
- Coconut milk or Greek yogurt: Keeps the loaf soft and creamy.
- Shredded coconut (unsweetened or lightly sweetened): Adds chewiness and texture.
- Pineapple (fresh or canned, chopped): Fresh pineapple gives brightness, but canned is more convenient. Drain well to avoid excess moisture.
- Vanilla extract & a hint of lime zest (optional): Boosts flavor and adds a refreshing twist.
Step-by-Step Recipe: How to Make Pineapple & Coconut Loaf
Ingredients (US + Metric)
- 1 ¾ cups (220 g) all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ½ cup (100 g) sugar (or coconut sugar)
- ½ cup (115 g) unsalted butter or coconut oil, melted
- 2 large eggs (or flax eggs for vegan)
- ½ cup (120 ml) coconut milk (or yogurt)
- 1 cup (150 g) crushed pineapple, drained well
- ½ cup (50 g) shredded coconut
- 1 tsp vanilla extract
- Optional: zest of 1 lime for extra freshness
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a loaf pan with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Combine wet ingredients: In another bowl, beat sugar, melted butter (or oil), and eggs until smooth. Stir in coconut milk and vanilla.
- Fold in pineapple & coconut: Gently add the crushed pineapple, shredded coconut, and lime zest.
- Combine everything: Add the dry mixture into the wet mixture, stirring just until combined. Do not overmix.
- Bake: Pour batter into loaf pan and smooth the top. Bake for 50–60 minutes, or until a toothpick comes out clean.
- Cool & serve: Let cool in pan for 10 minutes before transferring to a wire rack.
Expert Baking Tips
- Prevent sogginess: Drain pineapple thoroughly—too much juice makes the loaf dense.
- Keep coconut golden, not burnt: Cover loaf loosely with foil during the last 15 minutes if the top browns too quickly.
- Moist but fluffy texture: Don’t overmix the batter; fold gently to trap air.
- Upgrade the glaze: Mix powdered sugar with lime juice or coconut milk for a zesty drizzle.
Serving Ideas
- Classic style: Serve plain with a cup of tea or coffee.
- With toppings: Add a coconut-lime glaze, cream cheese frosting, or sprinkle extra toasted coconut on top.
- As dessert: Serve warm with a scoop of vanilla ice cream or whipped cream.
- As breakfast: Spread with butter or tropical fruit jam.
Nutritional Breakdown (Per Slice, Approx.)
- Calories: 260
- Carbohydrates: 34 g
- Protein: 4 g
- Fat: 12 g
- Fiber: 2 g
- Sugar: 18 g
Tip: Swap sugar with coconut sugar or reduce by ¼ cup for a lighter loaf.
Variations to Try
- Gluten-Free: Use a 1:1 gluten-free flour blend.
- Vegan: Replace eggs with flax eggs and butter with coconut oil.
- Healthy twist: Use whole wheat flour + coconut sugar.
- Tropical fusion: Add mango chunks or passionfruit pulp.
Cultural Fun Fact
In the Caribbean, coconut bread is a traditional breakfast staple, often baked slightly sweet and served with butter or jam. Pineapple, on the other hand, has long been a symbol of hospitality—making this loaf not just a treat, but a warm welcome for guests.
Frequently Asked Questions
1. Can I use canned pineapple?
Yes—just make sure it’s drained well to prevent excess moisture.
2. Can I bake this loaf as muffins?
Absolutely! Bake at the same temperature for 20–25 minutes.
3. How do I store pineapple coconut loaf?
Store in an airtight container at room temp for 2 days, or refrigerate up to 5 days. Freezes well for 2 months.
4. Can I make this sugar-free?
Yes—use stevia or monk fruit sweetener, but the texture may change slightly.
Final Thoughts
This Pineapple & Coconut Loaf is more than just a cake—it’s a bite of sunshine. With its soft texture, tropical flavor, and versatility, it’s a recipe you’ll want to bake again and again. Whether you enjoy it as a breakfast treat, tea-time snack, or indulgent dessert, this loaf is guaranteed to brighten your day.
🌴 Bake it once, and you’ll be transported straight to the tropics—no plane ticket required.
