Ingredients
Method
- Grease a 9x5-inch loaf pan with butter or oil. Preheat oven to 350°F (175°C).
- Whisk dry ingredients: flour, sugar, baking powder, baking soda, salt, and coconut in a large bowl.
- Blend wet ingredients: melted butter, eggs, vanilla, buttermilk, and drained pineapple in a separate bowl.
- Fold wet into dry mix gently with a spatula. Add optional toasted coconut for extra crunch.
- Pour batter into prepared pan. Tap pan gently on counter to remove air bubbles.
- Cover loosely with aluminum foil. Bake 15 minutes, then remove foil and bake 40–45 more minutes.
- Cool completely in pan before slicing and serving.
Notes
Toast coconut in a dry skillet over medium heat for 3 minutes before adding to batter for deeper flavor.
Use a kitchen scale for precise measurements (spoons often undermeasure sugar).
Substitute gluten-free flour blend for all-purpose flour.
Crumbled dark chocolate or raisins can be folded in for variation.
Store at room temperature in an airtight container for up to 5 days.
Use a kitchen scale for precise measurements (spoons often undermeasure sugar).
Substitute gluten-free flour blend for all-purpose flour.
Crumbled dark chocolate or raisins can be folded in for variation.
Store at room temperature in an airtight container for up to 5 days.