Easy Pineapple Coconut Bread
This delicious and easy pineapple coconut bread will have you thinking you’re on a tropical island! It’s made simple with crushed pineapple, toasted coconut, and a yellow cake mix.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 2 loaves 1x
- Category: Dessert
- Method: Oven, Baking
- Cuisine: American
Ingredients
Scale
Coconut Pineapple Bread
- 1 package yellow cake mix
- 1 8 oz can crushed pineapple (undrained)
- 1 cup evaporated milk
- 2 large eggs
- 1/2 tsp ground cinnamon or ground nutmeg
- 1/2 cup flaked coconut (sweetened)
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/8 cup flaked sweetened coconut, toasted (use 1/4 cup if you like a lot of coconut)
Instructions
- Preheat oven to 325 degrees F and spray two loaf pans with non-stick cooking spray.
- In a large bowl, combine the cake mix, crushed pineapple, evaporated milk, eggs, and cinnamon. Using an electric hand mixer, beat on medium/high speed until batter is smooth and combined. Stir in coconut and pour evenly into the two greased loaf pans.
- Bake for 45-50 minutes or until a toothpick inserted near the center comes out clean. Let cool in the pan for 10 minutes, before transferring loaves to a wire cooling rack to cool further.
- While the loaves cool, prepare your glaze by combining powdered sugar and milk in a bowl and whisking together until smooth. Set aside.
- Next, turn on your oven’s broiler and spread a thin layer of coconut on a large cookie sheet. Broil in the oven until the coconut is toasted and golden, being careful to not burn. Once it starts turning a light brown color, remove from oven.
- Next, use a spoon to drizzle the glaze over the loaves. Immediately sprinkle the toasted coconut on top.
- Once the glaze has set, use a knife to slice off loaves and enjoy!
Notes
Storage and Freezer Instructions
Store leftovers in an airtight container at room temperature for up to 3 days.
Let cool completely and freeze bread for up to 3 months, either individually or as a whole loaf as follows.
- Individual: wrap individual slices in saran wrap and place in a freezer-safe bag or container.
- Whole loaf: wrap with saran wrap, then aluminum foil, and place in a freezer-safe bag or container. Once ready to eat, thaw in fridge overnight and re-heat individual slices in the microwave.