There’s something magical about the combination of pineapple and coconut—it instantly transports me to a sunny beach, even on the rainiest days.
These pineapple coconut mini loaves are my favorite treat when I’m craving something sweet but not too heavy.
Why You’ll Love This Recipe
Tropical, sunny flavor in every bite
Ultra-moist texture from coconut cream
No mixer required—just two bowls
Perfect for gifting or enjoying solo
Toasted coconut topping adds crunch
What You’ll Need (Ingredient Highlights)
All-purpose flour – The base for a tender crumb.
Crushed pineapple – Adds sweetness and moisture with tropical flair.
Coconut cream – Rich and creamy, it keeps the loaves soft and flavorful.
Greek yogurt – Adds light tang and extra moisture.
Unsalted butter – Brings richness to balance the fruit.
Cinnamon & sugar – A warming hint of spice to elevate the sweetness.
Toasted coconut flakes – Adds crunch and aroma on top.
Pro Tips Before You Start
Don’t overmix the batter or the loaves will become dense.
Use canned crushed pineapple with juice—no need to drain!
For easy removal, line mini loaf pans with parchment or grease well.
Toast coconut flakes in a dry skillet for 2–3 minutes until golden.
Let the loaves cool completely before adding the topping to prevent melting.
How to Make Pineapple Coconut Mini Loaves
Step 1: Prep the Oven and Pans
Preheat your oven to 350°F (176°C).
Lightly grease four mini loaf pans with non-stick spray or line with parchment.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, ground cinnamon, and salt.
Step 3: Combine the Wet Ingredients
In a separate bowl, stir together the eggs, melted butter, entire can of crushed pineapple (with juice), 2/3 cup of coconut cream, and Greek yogurt until well combined.
Step 4: Make the Batter
Pour the wet mixture into the dry ingredients.
Stir gently with a spatula just until everything is incorporated. Avoid overmixing.
Step 5: Bake the Mini Loaves
Divide the batter evenly between the four mini loaf pans.
Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Cool the Loaves
Let the loaves cool in their pans for 10 minutes, then remove and transfer to a wire rack to cool completely.
Step 7: Add the Coconut Topping
In a small bowl, mix the remaining 1/3 cup coconut cream with toasted coconut flakes.
Spread on top of the cooled loaves before slicing and serving.
What to Serve It With
A cup of iced or hot coffee with coconut milk
Fresh mango slices or tropical fruit salad
A dollop of whipped cream or vanilla yogurt on the side
Lightly drizzled honey or maple syrup for extra indulgence
Variations / Substitutions
Swap coconut cream with full-fat coconut milk if needed.
Add chopped macadamia nuts for a little crunch.
Use a large loaf pan instead of minis—bake for 50–55 minutes.
Stir in a handful of white chocolate chips for added sweetness.
Storage & Leftovers
Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keep up to 5–6 days. Bring to room temp before serving.
Freezer: Wrap each loaf tightly and freeze for up to 2 months. Thaw overnight.
Reheat: Gently warm in the microwave for 15–20 seconds if desired.
FAQs
Can I use fresh pineapple instead of canned?
Yes, but be sure to finely crush it and include any juice for moisture.
Can I make this into one large loaf?
Absolutely. Just adjust the baking time to about 50–60 minutes.
Is coconut cream the same as coconut milk?
No. Coconut cream is thicker and richer. If substituting, use full-fat coconut milk.
Can I leave out the Greek yogurt?
You can substitute with sour cream or even plain yogurt for similar texture.
Can I add nuts to the batter?
Yes! Chopped pecans, walnuts, or macadamias all work well.
Do I need to toast the coconut flakes?
Toasting enhances flavor and crunch, but you can skip it if short on time.
Can these be made dairy-free?
Yes—use plant-based butter and yogurt alternatives.
Final Thoughts
These pineapple coconut mini loaves are a tropical treat that never fails to brighten my day.
The moist crumb, fruity aroma, and that crunchy coconut topping make every slice feel special.
Whether you’re baking for a brunch, gifting to a friend, or just want something cheerful on your counter, this recipe is a keeper.
Pineapple Coconut Mini Loaves
Ingredients
Method
- Preheat oven to 350°F (176°C) and grease four mini loaf pans.
- In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
- In another bowl, combine eggs, melted butter, crushed pineapple with juice, 2/3 cup coconut cream, and yogurt.
- Stir until blended.
- Add the wet ingredients to the dry and stir just until moistened.
- Divide batter among pans and bake for 35–40 minutes, or until a toothpick comes out clean.
- See full steps with tips & photos → https://theboatshedcafe.com/pineapple-coconut-mini-loaves/
Notes
- Use full-fat coconut cream for best richness.
- Toast coconut flakes lightly in a dry pan until golden for extra crunch and flavor.
- Mini loaf pans make perfect-sized portions, but a standard loaf pan can be used—adjust baking time accordingly.
My name is Isabella, and this space was born from years of stirring sauces at sunset, baking cookies while the kids played on the porch, and finding comfort in a homemade meal after long, busy days. Here you’ll find delicious, reliable recipes made with simple ingredients, plus easy step-by-step photos and videos to help you cook confidently at home.