Description
This Glazed Pineapple Coconut Bread is a moist and flavorful loaf bursting with tropical flavors of pineapple and coconut. Perfectly tender and lightly sweetened, it features a buttery coconut-infused batter baked to golden perfection, topped with a tangy pineapple glaze and toasted coconut for an irresistible finish. Ideal for breakfast, brunch, or an afternoon treat.
Ingredients
Bread Ingredients
- 6 Tablespoons unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon coconut flavoring
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup unsweetened coconut milk
- 1/4 cup pineapple juice
- 2/3 cup sweetened flaked coconut
Glaze Ingredients
- 1 cup confectioners’ sugar
- 2 Tablespoons pineapple juice
- 1/4 cup sweetened flaked coconut, toasted
Instructions
- Prepare the loaf pan: Preheat your oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment paper, leaving an overhang on the longer sides to easily lift the bread later. Lightly grease the parchment with cooking spray to prevent sticking.
- Cream the butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and sugar together on medium speed until the mixture is light and fluffy, about 2 minutes. This aeration helps create a tender crumb.
- Add eggs and flavoring: Add the eggs one at a time to the creamed mixture, beating well after each addition to incorporate fully. Then mix in the coconut flavoring for that tropical aroma.
- Combine dry ingredients: In a small bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures even distribution of leavening agents and salt.
- Mix wet ingredients: In another small bowl, whisk together the unsweetened coconut milk and pineapple juice. These liquids will add moisture and flavor to the bread.
- Alternate adding dry and wet ingredients: With the mixer on low speed, alternate adding the flour mixture and the coconut milk mixture into the creamed butter batter, starting and ending with the flour mixture. Beat briefly between additions until just combined to avoid overmixing.
- Fold in coconut: Gently stir in the sweetened flaked coconut to distribute it evenly throughout the batter.
- Bake the bread: Pour the batter into the prepared loaf pan, smoothing the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool the bread: Remove the bread from the oven and let it cool in the pan for 15 minutes. Then, use the parchment paper overhang to lift the bread out and transfer it to a wire rack. Carefully peel off the parchment paper and let the bread cool completely before adding the glaze.
- Make the glaze: Sift the confectioners’ sugar into a small bowl to remove lumps. Whisk in the pineapple juice until the glaze is smooth and pourable. If it’s too thick, add pineapple juice a teaspoon at a time until the desired consistency is reached.
- Glaze and garnish the bread: Pour the prepared glaze evenly over the cooled bread. Sprinkle the top with the toasted sweetened flaked coconut for an attractive and flavorful finish.
- Serve: Let the glazed bread rest for 10 minutes to set the glaze, then slice and serve. Enjoy the tropical flavors in each moist bite.
Notes
- To toast the flaked coconut for garnish, spread it evenly on a baking sheet and toast in a 350°F oven for 5-7 minutes until golden and fragrant, stirring once.
- Be sure to let the bread cool completely before glazing so the glaze sets properly and doesn’t melt into the bread.
- The bread can be stored covered at room temperature for up to 3 days or refrigerated for up to a week.
- For dairy-free, substitute butter with vegan margarine and ensure the coconut milk is unsweetened and canned for best results.
- Use fresh pineapple juice if possible for the best natural flavor, or opt for a high-quality bottled juice.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
