Dessert

Tropical Maui Pineapple Coconut Bread Recipe

ByNoah Steele February 12, 2026February 12, 2026

Introduction

Tropical Maui Pineapple Coconut Bread brings a delicious island vibe to your baking with moist, flavorful bread packed with pineapple and coconut. This delightful treat is perfect for breakfast or a sweet snack any time of day.

The image shows a loaf of yellow pineapple cake sliced on a white plate with wavy edges, placed on a white marbled texture. The cake has two visible layers: the base is a moist, dense yellow cake with embedded chunks of bright yellow pineapple, and the top layer is golden brown with toasted coconut flakes sprinkled over it, adding texture and a slightly crisp look. The edges are browned evenly, and the slice in front reveals the soft inside and rich topping clearly. 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 oven to 350°F (175°C). Grease and flour two 9×5-inch loaf pans, or use parchment slings for easy removal.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: In a large bowl, combine the melted butter and granulated sugar. Beat in the eggs one at a time until well incorporated, then stir in the vanilla extract.
Step 4: Add the buttermilk and drained crushed pineapple to the wet mixture, mixing until just combined.

Step 5: Gradually add the whisked dry ingredients to the wet ingredients, mixing on low speed only until just combined. Do not overmix.
Step 6: Gently fold in the unsweetened shredded coconut.
Step 7: Divide the batter evenly between the prepared loaf pans and tap gently to level.

Step 8: Bake for 50-65 minutes, or until a wooden skewer inserted into the center comes out clean. Tent with foil if tops brown too quickly.
Step 9: Cool in pans for 10-15 minutes, then invert onto a wire rack to cool completely before slicing.
Step 10: Serve plain or with a light glaze. Store in an airtight container at room temperature for up to 3-4 days, or freeze for longer storage.

Tips & Variations

For extra tropical flavor, try adding 1/4 cup chopped macadamia nuts or toasted coconut flakes on top before baking.
If you prefer a sweeter loaf, drizzle a simple glaze made from powdered sugar and pineapple juice over the cooled bread.
Make sure to drain the crushed pineapple well to prevent the bread from becoming too moist or soggy.

Storage

Store the bread in an airtight container at room temperature for up to 3-4 days. To keep it longer, wrap tightly and freeze for up to 3 months. When ready to enjoy, thaw at room temperature and warm slices in a toaster oven or microwave for a fresh-baked taste.

How to Serve

A close-up of a sliced loaf cake placed on a white plate, showing four visible layers: the bottom layer is golden brown crust, the second and third layers consist of a light yellow, moist cake with visible chunks of pineapple inside, and the top layer is covered with toasted, light brown shredded coconut flakes adding texture and color contrast. The cake has a soft, crumbly texture with slightly darker edges, and it is set on a 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 fresh pineapple instead of crushed canned pineapple?

Yes, but make sure to finely chop fresh pineapple and drain it well to remove excess moisture before adding it to the batter.

What can I substitute for buttermilk?

If you don’t have buttermilk on hand, mix 1/2 cup of milk with 1/2 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before adding to the recipe.