Name: Glazed Pineapple Coconut Bread Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 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; 1 cup confectioners’ sugar; 2 Tablespoons pineapple juice (plus extra if needed); 1/4 cup sweetened flaked coconut, toasted

Jump to Recipe· 4.2 from 5 reviews

If you’re on the hunt for a tropical-inspired treat that’s bursting with flavor and perfectly moist texture, this Glazed Pineapple Coconut Bread Recipe is the answer to your cravings. Imagine tender bread infused with the sweet tang of pineapple juice and the creamy richness of coconut milk, all topped with a luscious pineapple glaze and toasted coconut flakes for that irresistible crunch. This delightful bread makes for an unforgettable snack, breakfast, or even dessert that will transport your taste buds straight to a sunny beach getaway with every bite.

Ingredients You’ll Need

A clear glass mixing bowl contains a thick, smooth, light beige batter that fills most of the bowl. On top of the batter, there is a generous pile of white shredded coconut, creating a fluffy textured layer in the center of the bowl. The bowl is placed on a white marbled surface, with soft natural light giving the batter a creamy look. Photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet fantastic ingredients is the first step to creating a truly memorable bread. Each plays a vital role in bringing together the unique flavor and texture of this tropical loaf — from the buttery base to the fragrant coconut extract and sweet juices.

6 Tablespoons unsalted butter, softened: Creates a rich, tender crumb and keeps the bread moist.
1 cup sugar: Sweetens the bread just right without overpowering the tropical flavors.
2 large eggs: Bind ingredients and add structure for perfect rise and texture.
1 teaspoon coconut extract: Intensifies the coconut flavor for that island-inspired aroma.
2 cups all-purpose flour: The foundation providing structure to the bread.
1 teaspoon baking powder: Ensures the bread rises beautifully and stays light.
1/2 teaspoon salt: Balances sweetness and enhances all the flavors.
3/4 cup unsweetened coconut milk: Adds creaminess and subtle coconut undertones without extra sweetness.
1/4 cup pineapple juice: Infuses the bread with a fresh, tangy pineapple burst.
2/3 cup sweetened flaked coconut: Gives delightful texture and sweet coconut pops throughout.
1 cup confectioners’ sugar: The base for the silky glaze that tops the bread.
2 Tablespoons pineapple juice: Combines with confectioners’ sugar to create the tangy glaze.
1/4 cup sweetened flaked coconut, toasted: Adds a gorgeous, nutty crunch as a finishing touch.

How to Make Glazed Pineapple Coconut Bread Recipe

Step 1: Prepare Your Pan and Preheat

First things first—preheat your oven to 350 degrees Fahrenheit. Line a 9×5-inch loaf pan with parchment paper, leaving some overhang on the longer sides to help you lift the bread out later. Lightly grease the parchment to prevent sticking. This step makes removing your beautiful loaf a breeze once it’s baked.

Step 2: Cream Butter and Sugar

Using a stand mixer fitted with the paddle attachment, beat together the softened butter and sugar until the mixture becomes light, fluffy, and pale—this usually takes about two minutes. This creaming step is key to a tender crumb and lovely texture in your bread.

Step 3: Add Eggs and Coconut Extract

Add in your eggs one at a time, making sure to fully incorporate each before adding the next. Then mix in the coconut extract to instantly bring that tropical aroma that makes this bread so irresistible.

Step 4: Combine Dry and Wet Ingredients Alternately

In one small bowl, whisk together the flour, baking powder, and salt to ensure even distribution. In another bowl, combine the coconut milk and pineapple juice. Now, alternately add these dry and wet mixtures to your creamed batter, beginning and ending with the flour mixture. Beat gently between additions to keep the batter smooth but avoid overmixing, which ensures a tender loaf.

Step 5: Fold in the Flaked Coconut and Bake

Fold in the sweetened flaked coconut by hand for delightful bursts of chewy texture. Pour the batter into your prepared pan and bake for about 50 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.

Step 6: Cool the Bread

Remove the loaf from the oven and let it cool in the pan for 15 minutes—this helps it set and makes it easier to handle. Then, use the parchment paper overhang to gently transfer the bread to a wire rack. Remove the parchment and let the bread cool completely before moving on to the next step.

Step 7: Make the Glaze

While your bread cools, sift the confectioners’ sugar into a small bowl to remove any lumps. Gradually whisk in the pineapple juice until you get a smooth, pourable glaze. If it’s too thick, add more pineapple juice a teaspoon at a time. The glaze’s bright pineapple flavor perfectly complements the soft, coconutty bread.

Step 8: Glaze and Toasted Coconut Topping

Pour the glaze evenly over your cooled bread, letting it drizzle down the sides for that pretty homemade look. Sprinkle the toasted coconut flakes on top immediately, adding a beautiful golden finish with a satisfying crunch. Let the glaze set for about 10 minutes before slicing.

How to Serve Glazed Pineapple Coconut Bread Recipe

A loaf cake with a golden brown top covered in toasted shredded coconut sits on an oval wooden board. Two slices are cut from the right side, showing a soft, yellow crumb inside. Below the board is a small white bowl filled with toasted coconut. To the left, there is a white plate holding thick slices of bright yellow pineapple. The whole setup is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Enhance presentation and flavor by topping each slice with a light dollop of whipped cream or a few fresh pineapple chunks. A sprinkle of toasted coconut adds extra texture and a pop of golden color that’s as inviting as the taste.

Side Dishes

This bread shines beautifully alongside tropical fruit salads, a scoop of vanilla ice cream for dessert, or even a cup of spiced chai or fresh coffee for a cozy brunch vibe. The versatility means it can be the star or the perfect complement to your spread.

Creative Ways to Present

For a special occasion, serve the bread sliced and stacked in a whimsical tower, drizzled with extra pineapple glaze and garnished with edible flowers or mint leaves. You might also consider slicing it thin and toasting it lightly to create pineapple coconut bread crostinis with tropical cream cheese spreads.

Make Ahead and Storage

Storing Leftovers

To keep your Glazed Pineapple Coconut Bread Recipe fresh and moist, store it in an airtight container at room temperature for up to 3 days. The glaze helps lock in moisture, but be sure to keep it covered to prevent it from drying out.

Freezing

You can freeze this bread by wrapping it tightly in plastic wrap and then aluminum foil or placing it in a freezer bag. Freeze for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator or at room temperature for a few hours.

Reheating

Warm slices gently in a microwave for 15 to 20 seconds or in a toaster oven for a few minutes to revive that fresh-baked feel. The warmth will also soften the glaze slightly, enhancing every bite’s tropical delight.

FAQs

Can I use canned coconut milk instead of fresh?

Absolutely! Canned unsweetened coconut milk is perfect for this recipe and helps deliver creamy coconut flavor. Just be sure to shake the can well before measuring to get an even consistency.

Is the glaze necessary? Can I skip it?

The glaze adds a wonderful pineapple brightness and a bit of sweet moisture on top, making the bread extra special. While you can skip it, the glaze really brings the flavors together and adds a beautiful finish.

Can I substitute fresh pineapple juice for canned?

Yes, fresh pineapple juice will work wonderfully if you have it on hand and will add an even fresher flavor. Just be sure to strain it to avoid pulp in the batter or glaze.

Can I make this bread gluten-free?

You can experiment with a gluten-free flour blend made for baking. Keep in mind that the texture may vary slightly, but the tropical flavors will still shine through beautifully.

How long does the bread stay moist?

Thanks to the coconut milk and pineapple juice in the batter, this bread stays moist for several days if stored properly. Enjoy it fresh for the best experience, but leftovers remain tender too.

Final Thoughts

This Glazed Pineapple Coconut Bread Recipe has quickly become one of my favorite go-to tropical treats that’s impressively easy yet packed with vibrant flavors and textures. From the soft, flavorful crumb to the tangy glaze and the toasted coconut crunch, every bite feels like a mini escape. I can’t wait for you to try making it at home and share this little slice of sunshine with your loved ones.