Go Back
+ servings
Hawaiian Pineapple-Coconut Loaf

Hawaiian Pineapple-Coconut Loaf

Course Bread, Breakfast, brunch, Cake, Dessert
Cuisine American
Keyword hawaiian-pineapple-coconut-loaf
Prep Time 20 minutes
Cook Time 50 minutes
Cooling time 4 hours
Servings 12 slices
Author Melissa Sperka


  • 1 1/2 cup sweetened flaked coconut divided
  • 1/2 cup macadamia nuts roughly chopped
  • 1 20 oz can crushed pineapple well drained
  • 2 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup butter melted and cooled
  • 3 large eggs beaten
  • 1 cup plain Greek yogurt
  • 1 tsp pure vanilla extract
  • 1 tsp pure rum extract


  • Preheat the oven to 350°F. Spread 1 cup flaked coconut and 1/2 cup macadamia nuts on a baking pan. Roast for 7-8 minutes, then remove the nuts.
  • Increase the oven to broil and continue to toast the coconut stirring periodically until browned. Set aside to cool.
  • Place the pineapple into a fine mesh colander and drain, squeezing out any excess liquid.
  • In a medium bowl, sift together the all-purpose flour, sugar, baking powder and salt.
  • In a separate bowl, whisk together the melted butter, 3 large eggs, Greek yogurt, vanilla and rum extracts.
  • By hand, stir the wet ingredients into the dry until fully moistened. The batter will be stiff.
  • Add the toasted coconut, macadamia nuts and crushed pineapple. Mix until combined.
  • Spritz a 9 x 5 x 4 inch loaf pan with baking spray. Spread the batter evenly into the loaf pan. Sprinkle the remaining 1/2 cup coconut on top.
  • Bake for 40 minutes, then check the top for over-browning. Lay a piece of aluminum foil on top and continue baking for another 10 minutes or until a tester inserted into the center comes back clean.
  • Cool in the loaf pan for 1 hour, then remove to a cooling rack to cool completely.