Ready to add something tropical to your baking lineup? This guide to making Mexican Pineapple Coconut Bread takes you from the heart of my family kitchen to the sweet, sun-kissed flavors of pineapple and coconut—wrapped up in a soft, moist loaf. We’ll explore the ingredients, share Grandma’s baking wisdom, and cover helpful tips for variations, storing, and serving. If you’re wondering whether pineapple and coconut go well together or how pineapple juice affects your bread, we’ve got you covered.
Ingredients
What You’ll Need for This Tropical Bread
Here’s what you’ll need to whip up a loaf (or two) of moist, flavorful Mexican Pineapple Coconut Bread. These ingredients are pantry-friendly and come together in just minutes:
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 teaspoon pure vanilla extract
- ½ cup canned crushed pineapple (with juice)
- ¼ cup pineapple juice (or milk, if you want it less fruity)
- ¾ cup shredded sweetened coconut
- Optional: ½ cup chopped walnuts or pecans
For the glaze (optional but highly recommended):
- 1 cup powdered sugar
- 2 tablespoons pineapple juice or milk
- 2 tablespoons toasted coconut (for topping)
This recipe makes one 9×5 loaf or two smaller 8×4 loaves. You can double it easily for gifting or freezing!
Ingredient Tips and Substitutions
Canned vs. Fresh Pineapple:
Canned crushed pineapple works best because it adds both sweetness and moisture. If you use fresh pineapple, make sure to finely chop it and add a bit of extra juice to keep the batter balanced.
Coconut Options:
Sweetened shredded coconut gives that chewy texture we love, but you can use unsweetened if you prefer less sugar. Toasting the coconut before mixing it in (or sprinkling it on top) deepens the flavor.
Gluten-Free or Dairy-Free?
This bread works well with 1:1 gluten-free flour and dairy-free milk. Just avoid coconut flour—it’s too absorbent and can make the bread dry.
How to Make Mexican Pineapple Coconut Bread
Step-by-Step Instructions
Follow these easy steps and you’ll have a moist, flavorful loaf ready in about an hour. You can make it in advance and even freeze it for later!
Step 1: Prep your tools and oven
Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the dry ingredients
In a large bowl, whisk together:
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon
Set aside.
Step 3: Combine the wet ingredients
In another bowl, beat:
- ¾ cup sugar
- 2 large eggs
- ½ cup vegetable oil
- 1 tsp vanilla extract
- ½ cup crushed pineapple (with juice)
- ¼ cup pineapple juice or milk
Whisk until smooth and well combined.
Step 4: Bring it all together
Gradually add the wet mixture into the dry ingredients, stirring until just combined. Don’t overmix—this keeps your bread light.
Step 5: Fold in the coconut (and nuts, if using)
Stir in:
- ¾ cup shredded coconut
- Optional: ½ cup chopped pecans or walnuts
Step 6: Bake
Pour the batter into your prepared loaf pan. Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. The top should be golden and slightly cracked.
Step 7: Cool and glaze
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack. Once completely cool, mix your glaze ingredients and drizzle over the top. Sprinkle with toasted coconut for extra texture.
Helpful Baking Tips
Moisture matters:
Make sure you don’t drain the crushed pineapple too much. The juice is essential for a moist texture.
Don’t skip the cool-down:
Warm bread will absorb the glaze and become soggy. Let it cool fully before glazing.
Want muffins instead?
Divide the batter into a muffin tin and reduce bake time to 18–22 minutes. It’s a great portable version for school lunches or brunches.
Serving, Variations, and Storage
How to Serve Mexican Pineapple Coconut Bread
This bread is delicious served slightly warm or fully cooled. You can enjoy it:
- With coffee or café de olla for breakfast
- As an afternoon snack with iced tea or agua fresca
- Lightly toasted with a pat of butter or a drizzle of honey
- As a dessert with vanilla ice cream or whipped cream
On weekends, we often serve slices of this bread at our family table next to fruit salad or Arroz con Leche. It’s a tropical touch that always disappears first.
Variations You Can Try
Add tropical fruit:
Chopped mango, banana, or even papaya can add depth and natural sweetness. Stick to ¼ cup additions to avoid altering the moisture balance too much.
Make it a sheet cake:
Pour the batter into an 8×8 or 9×9-inch pan, reduce baking time to 35–40 minutes, and frost with cream cheese or coconut whipped frosting for a treat that resembles tres leches.
Turn it into cupcakes:
This batter holds well in lined cupcake tins. Bake at 350°F for 18–22 minutes and top with glaze or cream cheese frosting. Great for parties or bake sales!
Use coconut milk:
Swap out pineapple juice for full-fat coconut milk to give the loaf a silkier texture and more pronounced coconut flavor.
Storing and Freezing Tips
To store:
Wrap the cooled loaf tightly in plastic wrap or foil. Store at room temperature for up to 3 days, or refrigerate for up to 7 days.
To freeze:
Wrap individual slices or the entire loaf in plastic wrap, then place in a zip-top freezer bag. Label and freeze for up to 2 months. Thaw overnight in the fridge or microwave slices for 30 seconds.
To reheat:
Toast slices in a toaster oven for 3–5 minutes to revive their crisp edges, or microwave for a soft, just-baked texture.
This bread holds up wonderfully, making it perfect for meal prep, lunchboxes, or weekend gatherings.
Frequently Asked Questions
Do coconut and pineapple go together?
Yes! Pineapple and coconut are a classic flavor pairing often used in tropical desserts like piña colada, cakes, and breads. The acidity of pineapple balances the sweetness of coconut, creating a rich, bright flavor that works beautifully in this Mexican Pineapple Coconut Bread.
Is coconut bread healthy for you?
Coconut bread can be moderately healthy depending on the ingredients used. While traditional recipes may contain sugar and oil, the addition of coconut provides fiber and healthy fats. You can also make it healthier by using whole wheat flour, reducing sugar, or adding nuts for protein.
Is coconut with pineapple good for you?
Together, coconut and pineapple offer a combination of vitamins, minerals, and antioxidants. Pineapple brings vitamin C and enzymes like bromelain, while coconut adds iron, potassium, and healthy fats. When used in moderation, they make a flavorful and nourishing combo.
What does pineapple juice do to bread?
Pineapple juice adds natural sweetness and moisture to bread while also acting as a tenderizer. Its natural acidity softens the gluten structure, resulting in a softer, more delicate crumb. It also enhances the tropical flavor profile in recipes like this one.
Mexican Pineapple Coconut Bread: Sweet, Moist, and Easy to Bake
- Prep Time: 10 mins
- Cook Time: 50 mins
- Total Time: 1 hour
- Yield: 1 loaf (8 slices)
- Category: Dessert
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Description
A soft and flavorful Mexican pineapple coconut bread packed with tropical flavor, perfect for breakfast or dessert.
Ingredients
2 cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
1 tsp ground cinnamon
¾ cup granulated sugar
2 large eggs
½ cup vegetable oil
1 tsp vanilla extract
½ cup crushed pineapple (with juice)
¼ cup pineapple juice or milk
¾ cup shredded sweetened coconut
Optional: ½ cup chopped walnuts or pecans
Glaze:
1 cup powdered sugar
2 tbsp pineapple juice or milk
2 tbsp toasted coconut (for topping)
Instructions
1. Preheat oven to 350°F and grease a 9×5 loaf pan.
2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
3. In a separate bowl, whisk sugar, eggs, oil, vanilla, pineapple, and juice.
4. Gradually mix wet ingredients into dry until just combined.
5. Fold in coconut and nuts if using.
6. Pour into loaf pan and bake 45–55 minutes until golden and a toothpick comes out clean.
7. Cool in pan 10 minutes, then transfer to rack.
8. Once cooled, drizzle glaze over top and sprinkle toasted coconut.
Notes
You can use coconut milk instead of pineapple juice for a deeper coconut flavor.
Store at room temperature up to 3 days, or freeze up to 2 months.