This Hawaiian Pineapple Coconut Bread has a tender, cake-like texture and is bursting with tropical flavor. Made with sweet pineapple, crunchy macadamia nuts, and toasted coconut, every bite is moist and delicious. Inspired by island flavors, this easy quick bread is perfect for breakfast, brunch, or an afternoon snack with a cup of coffee or hot tea.

Easy Hawaiian Pineapple Coconut Bread Recipe

Loaf cakes are perfect for smaller gatherings when you don’t want a lot of leftovers hanging around. They’re simple to make from scratch, and most recipes rely on pantry staples you likely already have on hand. This pineapple coconut version is especially convenient—it freezes beautifully, so you can make it ahead or save extra for later.

This island inspired loaf cake can be served on it’s own or with a scoop of vanilla ice cream. It’s also quite delicious with a dollop, or two, of fresh whipped cream. The crushed pineapple lends a tender crumb and moist deliciousness to the batter that makes it so delicious. For easy grab-and-go treats, slice it before freezing and enjoy a fresh piece anytime a sweet craving hits.

Key ingredients to make Hawaiian Pineapple Coconut Bread: (Scroll down for full printable recipe card and quantities.)

Flour – All purpose flour forms the base of the batter.
Leavening – Baking powder and salt will give rise to the bread while baking.
Sugar – Granulated sugar for sweetness.
Coconut – Sweetened flaked coconut adds loads of flavor and texture.
Pineapple – Crushed pineapple gives this bread a tropical flavor.
Nuts – Macadamia nuts add texture.
Butter – Salted butter or unsalted butter for richness.
Flavoring – Vanilla extract and rum extract for creamy floral notes.
Whole Eggs – Large eggs stabilize the bread batter.
Yogurt – Plain Greek yogurt gives the batter a tangy flavor and creamy texture.

How to Make Hawaiian Pineapple Coconut Bread Recipe

Bake Coconut and Macadamia Nuts – Preheat the oven to 350°F. Spread flaked coconut and macadamia nuts on a baking pan. Roast until golden brown.
Drain Crushed Pineapple – Place the pineapple into a fine mesh colander and drain, squeezing out all excess liquid.
Sift Dry Ingredients – Use a whisk to sift together the all-purpose flour, sugar, baking powder and salt.
Wet Ingredients – In a separate bowl, whisk together the melted butter, eggs, Greek yogurt, vanilla and rum extracts.
Combine – By hand stir the wet ingredients into the flour mixture until fully moistened.
Mix-ins– Add the toasted coconut, macadamia nuts and crushed pineapple. Mix until combined.
Heat Oven and Prepare Pan – Spray a loaf pan with baking spray. Pour batter evenly into the loaf pan. Sprinkle the reserved coconut on top.
Oven – Bake per the baking time in the recipe until a toothpick or cake tester inserted into the center comes back clean.
Cool – Cool in the loaf pan on a wire rack, then slice and serve.

Kitchen Equipment to Make Hawaiian Pineapple Bread

Hand mixer or a stand mixer.
Large bowl and medium bowl.
Balloon whisk.
Measuring cups and measuring spoons.
Large rubber spatula.
Large baking sheet pan to toast the coconut and macadamia nuts.
9-inch or 10-inch loaf pan OR two 8×4 inch loaf pans.

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Recipe Variations, Tips and Substitutions

Nuts – You could use pecans, walnuts or almonds in place of macadamia nuts.
Yogurt – You could use sour cream or buttermilk in place of yogurt.
Crushed Pineapple – You can use pineapple packed in water or syrup. Make sure the pineapple juice is well drained before adding to the batter.
Butter – You could replace the melted butter with vegetable oil.
Pan Options – This recipe makes a large loaf. You can divide the batter and bake it in two smaller loaf pans. When doing so, the baking time may need to be decreased. Always test the center for doneness with a cake tester or toothpick looking for moist crumbs prior to removing from the oven.

Storage and Leftovers

Leftovers – Store leftover Hawaiian Pineapple Coconut Bread wrapped in plastic wrap, aluminum foil or in an airtight container chilled in the refrigerator for up to 4 days. You can store at room temperature for up to 3 days.
Freezer – You can freeze this Hawaiian pineapple bread for up to 2 months. Thaw in the fridge and enjoy.

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More Southern Style Loaf Cakes and Bread Recipes to Make

Loaf cakes are ideal when you need a quick brunch or a smaller dessert to serve. While this cake is quite delicious on it’s own, it’s also delicious served with vanilla ice cream and a drizzle of warm caramel. Other loaf cake recipes you may also like to try:

Citrus Drizzle Loaf Cake is simple to make and the glaze packs a punch of citrus.
Cream Cheese Frosted Carrot Cake Loaf Cake hits all of the same flavor points of a homemade carrot cake.
Lemon Burst Buttermilk Cake is a fan favorite year after year.
Almond Blueberry Yogurt Bread is filled with fresh blueberries.
Harvest Apple Bread can be enjoyed year-round.
Chocolate Sour Cream Pound Cake is moist and tender.
Cinnamon Roll Bread is topped with a decadent vanilla cream glaze.
Peach Bread from 365 Days of Baking.

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