Dessert

Pineapple Coconut Bread: A Taste of Maui Recipe

Bylina Carter November 9, 2025November 9, 2025

Introduction

Bring the tropical flavors of Maui right into your kitchen with this delicious Pineapple Coconut Bread. Moist, fragrant, and slightly sweet, this bread is perfect for breakfast or a delightful snack any time of day.

The image shows four thick slices of a loaf arranged vertically in a stack. Each slice has a golden-brown crust with visible toasted shredded coconut flakes on the outside, creating a rough texture. The inside of the slices is soft and light yellow, indicating a moist cake. The edges appear slightly crisp, contrasting with the soft middle. Small toasted coconut pieces are scattered around the base on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1 cup granulated sugar

1 teaspoon baking powder
1 teaspoon baking soda

1/2 teaspoon salt
1/2 cup unsweetened shredded coconut

1 cup crushed pineapple, drained
1/2 cup unsalted butter, melted
2 large eggs

1 teaspoon vanilla extract
1/2 cup buttermilk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set it aside.

Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and shredded coconut until well combined.
Step 3: In a separate bowl, mix the melted butter, eggs, vanilla extract, buttermilk, and crushed pineapple until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix; some lumps are fine.

Step 5: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Step 6: Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

For extra tropical flavor, toast the shredded coconut lightly before adding it to the batter.
Use fresh crushed pineapple for a brighter taste, but be sure to drain it well to avoid excess moisture.
Substitute the buttermilk with plain yogurt or milk mixed with a teaspoon of lemon juice if you don’t have buttermilk on hand.

Storage

Store the bread wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices briefly in the microwave or toaster oven for best results.

How to Serve

A stack of four thick square slices of golden brown coconut cake stands upright on a white marbled surface. Each slice shows a crispy, toasted outer layer with a slightly rough texture and toasted coconut flakes on top, while the inside is moist, dense, and light yellow with shredded coconut visible throughout. The edges are darker and crispy, contrasting with the softer, tender middle layers. Some toasted coconut flakes are scattered around the base on the white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use sweetened shredded coconut instead of unsweetened?

Yes, but reduce the sugar in the recipe slightly to prevent the bread from becoming too sweet.

What can I substitute for buttermilk?

You can use plain yogurt or milk mixed with a teaspoon of lemon juice or vinegar. Let it sit for a few minutes before using to mimic buttermilk’s acidity and texture.