Coconut Bread with Sweet Pineapple Butter
Transport your taste buds to a tropical paradise with this Coconut Bread with Sweet Pineapple Butter! Bursting with rich coconut flavor from shredded coconut and creamy coconut milk, this moist and tender quick bread is delicately sweetened with a hint of granulated sugar and a touch of vanilla. The star of the show? A dollop of silky, homemade pineapple butter—crafted with real crushed pineapple and powdered sugar—that takes each slice to new levels of indulgence. Perfect for breakfast, brunch, or a midday treat, this recipe is easy to follow and bakes to golden perfection in just under an hour. Whether you’re hosting guests or simply craving sunshine on a plate, this tropical-inspired bread delivers exquisite flavor in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 1 cup Shredded unsweetened coconut
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter, melted and slightly cooled
- 2 large Eggs
- 1 cup Coconut milk
- 1 teaspoon Vanilla extract
- 0.5 cup Crushed pineapple, well-drained
- 0.5 cup Unsalted butter, softened (for sweet pineapple butter)
- 1 cup Powdered sugar (for sweet pineapple butter)
- 2 tablespoons Crushed pineapple, well-drained (for sweet pineapple butter)
- 0.5 teaspoon Vanilla extract (for sweet pineapple butter)
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or non-stick cooking spray.
In a medium mixing bowl, whisk together flour, sugar, shredded coconut, baking powder, and salt, ensuring all the dry ingredients are well combined.
In a separate large mixing bowl, whisk together the melted butter, eggs, coconut milk, and vanilla extract until smooth.
Gradually add the dry ingredients to the wet ingredients, mixing just until no streaks of flour remain. Be careful not to overmix.
Fold in the drained crushed pineapple gently, ensuring it’s evenly distributed through the batter.
Pour the batter into the prepared loaf pan and smooth the surface with a spatula.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Remove from the oven and allow the coconut bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
While the bread cools, prepare the sweet pineapple butter. In a small mixing bowl, use a hand mixer or whisk to combine softened butter, powdered sugar, drained crushed pineapple, and vanilla extract until smooth and fluffy.
Serve slices of the coconut bread with a generous spread of the sweet pineapple butter. Enjoy!
Nutrition Facts
Calories |
4735 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 259.7 g | 333% | |
| Saturated Fat | 174.2 g | 871% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 892 mg | 297% | |
| Sodium | 2312 mg | 101% | |
| Total Carbohydrate | 579.0 g | 211% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 369.3 g | ||
| Protein | 46.0 g | 92% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 196 mg | 15% | |
| Iron | 16.4 mg | 91% | |
| Potassium | 1077 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
