Description
A moist, aromatic Caribbean-inspired loaf combining shredded coconut and crushed pineapple. Perfect for picnics or weeknight indulgences, this easy-to-make bread balances sweetness and tangy freshness with customizable swaps.
Ingredients
2 cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup unsweetened shredded coconut
1 cup crushed pineapple, drained
1/2 cup melted unsalted butter (or plant-based margarine)
2 large eggs, room temperature
2 tsp vanilla extract
1/2 cup buttermilk (or coconut milk)
Instructions
Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with non-stick spray or parchment paper
In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt
In a separate bowl, mix coconut, drained pineapple, melted butter, eggs, vanilla extract, and buttermilk until just combined
Pour wet ingredients into dry ingredients; fold gently until no dry spots remain
Pour batter into prepared loaf pan; smooth surface
Bake 55–60 minutes or until golden with tester inserted in center
Cool in pan 10 minutes, then transfer to a wire rack to cool completely before slicing
Notes
For vegan version: use plant-based margarine, coconut milk, and substitute flaxseed eggs
Swap all-purpose flour with gluten-free blend for dietary needs
Toasted coconut adds extra depth; try sprinkling extra on top before baking
Store in an airtight container for up to 3 days
- Prep Time: 20
- Cook Time: 60
- Category: Baking
- Method: Baking
- Cuisine: Caribbean-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 45mg