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.