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    Home > Cakes, Desserts & Treats

    Coconut Pineapple Bread

    Published: Aug 13, 2014 · Modified: Mar 24, 2020 by Nicky Corbishley

    Go to Recipe Print Recipe

    This Coconut Pineapple Bread is a beautiful, moist bread with a sweet caramelised pineapple topping. It’s like a pineapple upside-down cake in reverse. Erm so I guess that’s just a pineapple right-way-round cake.

    Coconut Pineapple Bread - Soft, tender coconut cake with caramelized pineapple and a brown sugar glaze.
    Coconut Pineapple Bread

    I had a fair bit of buttermilk left in the fridge after experimenting with the Creamy Chilli Lime Dressing from my Chicken Noodle Salad post.

    I almost made a pile of scones, but knew we were heading for a trip to Cornwall soon; where we’d no doubt have at least a few Cornish cream teas (mmmm fruit scone with jam and clotted cream) and the same argument we always have on how ‘scone’ is pronounced.  Scone as in ‘one’ or scone as in ‘cone’. Of course it’s the first one. My husband is completely wrong (and our poor kids have been involved in all sorts of bribery to get them round to our individual preference). My daughter Gracey has learnt a good lesson on diplomacy though - quietly using a different pronunciation depending on who she’s talking to 🙂

    Coconut Pineapple Bread - Soft, tender coconut cake with caramelized pineapple and a brown sugar glaze.

    Anyway, I went for making a coconut cake instead. Not many different ways you can pronounce that!

    Buttermilk helps to tenderize cakes and helps them to rise.  Mixed with the desiccated coconut, you’ll get a beautiful fluffy texture. I also used virgin coconut oil in place of butter/oil. You can use the same amount of veg oil if you don’t have any coconut oil. It’ll still taste great.

    I also used fresh pineapple for the topping. Again, tinned is fine too.   I was just using what I had in.

    I topped this off with a brown sugar glaze, just because I love glazes and I was practising my pour shot (thanks Pinch of Yum).

    Coconut Pineapple Bread - Soft, tender coconut cake with caramelized pineapple and a brown sugar glaze.

    More Pineapple Recipes

    If, like me, you like pineapple then try one of these:

    • Sweet and Sour Chicken
    • Hawaiian Sticky Chicken
    • Pineapple Dole Whip
    • Pineapple Upside Down Cake
    • Pineapple Core Crisps

    Coconut Pineapple Bread

    By: Nicky Corbishley
    This Coconut Pineapple Bread is a beautiful, moist bread with a sweet caramelised pineapple topping. It’s like a pineapple upside-down cake in reverse. Erm so I guess that’s just a pineapple right-way-round cake.
    5 from 1 vote
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine British
    Servings 10 servings
    Calories 327 kcal

    Ingredients
     

    Cake:

    • 1 large egg
    • 125 g light brown sugar plus one heaped tsp for sprinkling)
    • 130 ml virgin coconut oil - or vegetable oil, melted
    • 1 tsp vanilla extract
    • 80 g desiccated coconut
    • 180 ml buttermilk
    • 150 g plain flour
    • ½ tsp baking powder
    • ½ tsp baking soda
    • 125 g pineapple chopped into small slices

    Brown Sugar Glaze:

    • 1 tbsp salted butter
    • 2 tbsp milk - whole milk or semi-skimmed is fine
    • 3 tbsp brown sugar
    • 3-6 tbsp sieved confectioners sugar

    INSTRUCTIONS
     

    • Preheat the oven to 180c and line a 2lb loaf tin with baking parchment. Put to one side.
    • Mix the egg and sugar in a large bowl. Add the oil (if using melted coconut oil make sure it's not too hot or it'll cook the egg) and stir. Add the vanilla, coconut and buttermilk and stir again. Finally add the flour, baking powder and baking soda. Mix together until combined and pour into the prepared baking tin.
    • Arrange your pineapple slices to cover the top of the cake. Sprinkle the extra 1 tsp brown sugar on top of the pineapple. Place the cake in the oven and cook for 45-55 minutes (until and inserted skewer comes out clean). Take out of the oven and leave to cool in the tin for 10 minutes then remove from tin and allow to cool further on a cooling wrack.
    • Whilst the cake is cooling, make your glaze. Place the butter and milk into a medium bowl and heat in the microwave until hot. Stir in the brown sugar until dissolved. Add in 3 tbsp. of confectioners sugar and mix with a whisk. Then add in more confectioners sugar a spoon add a time and whisk until you have a nice thick, pouring consistency. Once the cake is nearly cool, pour the glaze over. Eat straight away, or you can leave the glaze to set and eat a little later.

    ✎ Notes

    This cake will keep well for 4-5 days if wrapped in baking parchment and placed in a sealed container. If you intend to keep the cake for more than a day, it's best not to pour on the glaze, as this will make the cake get stickier over time. Also, as the glaze is made with milk, it's best not to leave it unrefrigerated for more than a day.
    .
    Nutritional Information is per serving.

    Nutrition

    Calories: 327kcalCarbohydrates: 34gProtein: 3gFat: 20gSaturated Fat: 17gCholesterol: 21mgSodium: 107mgPotassium: 154mgFiber: 1gSugar: 20gVitamin A: 95IUVitamin C: 6.1mgCalcium: 57mgIron: 1.2mg
    Keywords Afternoon Tea
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Also, try with ice cream and some of the warm glaze yum......

    Coconut Pineapple Bread - Soft, tender coconut cake with caramelized pineapple and a brown sugar glaze.

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
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    Reader Interactions

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    1. Barabara says

      September 26, 2018 at 8:26 am

      5 stars
      My OH loves pineapple upside down cake, I'm sure he's going to love this. It's baking in the oven at the moment and my kitchen smells wonderful (dreaming of sunshine and holidays!).

      Reply
    2. amallia says

      August 31, 2014 at 7:21 pm

      Hi Nicky, I just made your coconut pineapple bread recipe, it was really delicious, thanks for sharing, I'll post soon on my blog 🙂

      Reply
      • Nicky Corbishley says

        September 01, 2014 at 9:53 am

        So glad to hear that Amallia! I love to get feedback on my recipes, and I'm SOOO pleased you like it 🙂

        Reply
    3. Lily says

      August 22, 2014 at 1:33 pm

      wow, mouth watering photos, pinned for later!

      Reply
      • Nicky Corbishley says

        August 27, 2014 at 10:11 am

        Thanks for pinning Lily 🙂

        Reply
    4. apuginthekitchen says

      August 14, 2014 at 12:00 pm

      YUM!!!

      Reply
      • Nicky Corbishley says

        August 18, 2014 at 10:29 pm

        it certainly was 🙂

        Reply
    5. Traditionally Modern Food says

      August 14, 2014 at 4:17 am

      Yummy:-)

      Reply
      • Nicky Corbishley says

        August 18, 2014 at 10:38 pm

        Thanks Vidya 🙂

        Reply
    6. ThermomixBlogger Helene says

      August 13, 2014 at 11:03 pm

      Lovely through and through! I can't wait to try this in the Thermomix 🙂

      Reply
      • Nicky Corbishley says

        August 18, 2014 at 10:40 pm

        Thanks Helene! Can't say I've tried the thermomix yet, but hope works well 🙂

        Reply
    7. Amy says

      August 13, 2014 at 10:56 pm

      I love coconut cakes and I'll have to try some fresh pineapple in my next one! Super summery and delicious. Perfect for a weekend breakfast treat 🙂
      And that last photo! Yum!!!

      Reply
      • Nicky Corbishley says

        August 18, 2014 at 10:41 pm

        Thanks Amy. The caramelised pineapple was definitely my favourite bit 🙂

        Reply

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