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Glazed Pineapple Coconut Bread Recipe

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4.2 from 5 reviews

  • Author: Emma
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings

Description

This Glazed Pineapple Coconut Bread is a moist and flavorful tropical treat perfect for breakfast or dessert. Infused with coconut extract, pineapple juice, and flaked coconut, the bread is topped with a sweet pineapple glaze and toasted coconut for extra texture and flavor. Baked to golden perfection and featuring a delicate balance of sweetness and tropical zest, this bread brings a delicious island-inspired twist to your baking repertoire.

Ingredients

Bread

  • 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

Glaze and Topping

  • 1 cup confectioners’ sugar
  • 2 Tablespoons pineapple juice (plus extra if needed)
  • 1/4 cup sweetened flaked coconut, toasted

Instructions

  1. Prepare the loaf pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, making sure to leave an overhang on the two longer sides for easy removal. Lightly grease the parchment with cooking spray to prevent sticking.
  2. Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together until the mixture is light and fluffy, about 2 minutes. This creates a smooth base for your batter.
  3. Add eggs and flavor: Incorporate the eggs one at a time, beating well after each addition to fully incorporate. Then add the coconut extract for a rich, tropical aroma.
  4. Mix dry and wet ingredients: In one small bowl, whisk together the all-purpose flour, baking powder, and salt. In another bowl, combine the coconut milk and pineapple juice. Alternately add the dry flour mixture and the wet coconut milk mixture to the batter, beating just between additions to maintain a tender texture.
  5. Fold in coconut: Gently stir in the sweetened flaked coconut until evenly dispersed throughout the batter.
  6. Bake the bread: Pour the batter into the prepared pan and place it in the preheated oven. Bake for about 50 minutes, or until a toothpick inserted in the center comes out clean.
  7. Cool the bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, using the parchment paper overhang, lift the bread out of the pan and place it on a cooling rack. Remove the parchment and allow it to cool completely before glazing.
  8. Prepare the glaze: Sift the confectioners’ sugar into a small bowl. Whisk in 2 tablespoons of pineapple juice until you achieve a smooth, pourable consistency. If too thick, add more pineapple juice one teaspoon at a time.
  9. Glaze and garnish: Pour the glaze evenly over the cooled bread. Sprinkle the toasted sweetened flaked coconut on top to add a delightful crunch and nutty flavor.
  10. Final rest and serve: Let the glazed bread sit for 10 minutes to allow the glaze to set before slicing and serving your delicious tropical treat.

Notes

  • Make sure the bread is completely cooled before glazing to prevent the glaze from melting and soaking in too much.
  • Toast the flaked coconut on a dry skillet over medium heat, stirring frequently, until golden and fragrant—watch carefully to avoid burning.
  • For a dairy-free version, substitute the unsalted butter with a plant-based butter and ensure the coconut milk is unsweetened and suitable for your dietary needs.
  • Store leftover bread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • This bread freezes well—wrap tightly and freeze up to 2 months. Thaw at room temperature before glazing.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://myeasyplate.com/glazed-pineapple-coconut-bread-recipe/