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The Boat Shed Kitchen

Pineapple Coconut Mini Loaves

These pineapple coconut mini loaves are delightfully moist and bursting with tropical flavors. The combination of juicy crushed pineapple, creamy coconut, and warm cinnamon makes these little loaves irresistible. Topped with toasted coconut flakes, they’re perfect for breakfast, snacks, or dessert.
Prep Time 15 minutes
Cook Time 40 minutes
Cool Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 4 mini loaves
Calories: 400

Ingredients
  

  • 3 cups all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2.5 large eggs slightly beaten
  • 1/2 cup unsalted butter 1 stick, melted
  • 1 can crushed pineapple 20 oz / 570g, with juice
  • 1 cup coconut cream 2/3 cup for batter, 1/3 cup for topping
  • 1.5 tablespoons Greek yogurt
Topping:
  • 1/3 cup remaining coconut cream
  • 1/2 cup sweetened coconut flakes toasted

Method
 

  1. Preheat oven to 350°F (176°C) and grease four mini loaf pans.
  2. In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
  3. In another bowl, combine eggs, melted butter, crushed pineapple with juice, 2/3 cup coconut cream, and yogurt.
  4. Stir until blended.
  5. Add the wet ingredients to the dry and stir just until moistened.
  6. Divide batter among pans and bake for 35–40 minutes, or until a toothpick comes out clean.
  7. 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.