Hawaiian Pineapple Coconut Bread

Moist Pineapple Coconut Bread loaded with sweet pineapple, toasted coconut, and macadamia nuts. This easy tropical loaf is perfect for breakfast, brunch, or snacking anytime.

Course Bread, Breakfast, Cake, Dessert

Cuisine American, Southern

Keyword hawaiian-pineapple-coconut-bread, hawaiian-pineapple-coconut-loaf

Prep Time 20

Cook Time 50

Cooling time 4

Total Time 5 10

Servings slices

Calories 328kcal

Author Melissa Sperka

Ingredients

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

Instructions

Preheat the oven to 350°F. Spread 1 cup flaked coconut and 1/2 cup macadamia nuts on a baking sheet pan. Toast for 7-8 minutes, then remove the nuts.
Increase the oven to broil and continue to toast the coconut stirring periodically until golden brown. Set aside to cool.
Place the pineapple into a fine mesh colander and drain, squeezing out any excess pineapple juice.
In a large bowl use a whisk to sift together the all-purpose flour, sugar, baking powder and salt.
In a separate medium bowl whisk together the melted butter, large eggs, Greek yogurt, vanilla extract and rum extract.
By hand stir the wet ingredients into the flour mixture, stirring until fully moistened. The batter will be stiff.
To the bowl add the toasted coconut, macadamia nuts and crushed pineapple. Stir to combine.
Spray a 9x5x4-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 45-60 minutes, then remove to a cooling rack to cool completely.

Notes

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.

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