Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 tbsp (56 g) unsalted butter
- 3/4 cup packed light brown sugar, divided (1/2 cup for topping, 1/4 cup for batter)
- 6 canned pineapple rings (from a 20-oz can), well drained; 1/3 cup (80 ml) reserved juice
- 1/2 cup (40 g) sweetened shredded coconut
- 1 3/4 cups (220 g) all-purpose flour
- 1/2 cup (100 g) granulated sugar
- 1 tsp baking powder + 1/2 tsp baking soda + 1/2 tsp fine sea salt
- 1/3 cup (25 g) unsweetened shredded coconut
- 2 large eggs (room temp)
- 1/2 cup (120 ml) full-fat canned coconut milk, stirred
- 1/3 cup (80 ml) melted coconut oil (or neutral oil)
- 1 tsp vanilla extract; 1/2 tsp coconut extract (optional)
- Optional: 6 maraschino cherries
- Optional glaze: 1/2 cup (60 g) powdered sugar + 1/4 cup (60 ml) pineapple juice + 1 tbsp (15 ml) coconut milk
Do This
- 1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with a parchment sling and lightly grease.
- 2. Melt 4 tbsp butter; stir in 1/2 cup brown sugar. Spread in pan. Sprinkle 1/2 cup sweetened coconut over the sugar.
- 3. Lay 3 pineapple rings down the center; cut 2–3 rings into halves to fill edges. Add cherries if using.
- 4. Whisk flour, baking powder, baking soda, salt, granulated sugar, remaining 1/4 cup brown sugar, and 1/3 cup unsweetened coconut.
- 5. Whisk eggs, coconut milk, reserved pineapple juice, melted coconut oil, vanilla, and coconut extract. Fold into dry just to combine.
- 6. Pour batter over fruit; smooth. Bake 58–65 minutes (tent at 45 minutes if browning). Cool 15 minutes, invert, peel parchment.
- 7. Optional glaze: whisk powdered sugar, 1/4 cup juice, and 1 tbsp coconut milk; drizzle over warm loaf. Slice and serve.
Why You’ll Love This Recipe
- All the drama of an upside-down cake with the ease of a quick bread—no mixer required.
- Buttery brown-sugar caramel, jammy pineapple rings, and toasty coconut in every slice.
- Moist, tender crumb thanks to coconut milk and pineapple juice.
- Works for brunch, dessert, or gifting; beautiful straight from the pan.
Grocery List
- Produce: Canned pineapple rings, maraschino cherries (optional)
- Dairy: Unsalted butter, eggs
- Pantry: All-purpose flour, granulated sugar, light brown sugar, sweetened shredded coconut, unsweetened shredded coconut, canned coconut milk, coconut oil (or neutral oil), vanilla extract, coconut extract (optional), powdered sugar, fine sea salt, baking powder, baking soda
Full Ingredients
Caramel-Pineapple Topping
- 4 tbsp (56 g) unsalted butter
- 1/2 cup (100 g) packed light brown sugar
- 1/2 cup (40 g) sweetened shredded coconut
- 6 pineapple rings (from a 20-oz can), well drained and patted dry
- 6 maraschino cherries (optional)
Coconut Quick Bread Batter
- 1 3/4 cups (220 g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed light brown sugar
- 1/3 cup (25 g) unsweetened shredded coconut
- 2 large eggs, at room temperature
- 1/2 cup (120 ml) full-fat canned coconut milk, well stirred
- 1/3 cup (80 ml) melted coconut oil (or neutral oil)
- 1/3 cup (80 ml) reserved pineapple juice
- 1 tsp vanilla extract
- 1/2 tsp coconut extract (optional)
Optional Pineapple Glaze
- 1/2 cup (60 g) powdered sugar
- 1/4 cup (60 ml) pineapple juice
- 1 tbsp (15 ml) coconut milk
Step-by-Step Instructions
Step 1: Prep the pan and preheat
Preheat the oven to 350°F (175°C) with a rack in the center. Grease a 9×5-inch loaf pan and line it with a parchment sling (overhang on the long sides) for easy unmolding. Lightly grease the parchment as well.
Step 2: Make a quick caramel base
Melt the butter in a small saucepan over medium heat. Remove from heat and stir in the 1/2 cup brown sugar until it looks like wet sand. Immediately scrape the mixture into the prepared pan and spread it evenly with a spatula.
Step 3: Add coconut and arrange fruit
Sprinkle the sweetened shredded coconut evenly over the caramel. Arrange 3 pineapple rings in a row down the center of the pan. Cut 2–3 more rings in half and tuck the halves along the sides to mostly cover the bottom. Nestle a maraschino cherry into each ring, if using. Set the pan aside.
Step 4: Mix the dry ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, remaining 1/4 cup brown sugar, and unsweetened shredded coconut until evenly combined and fluffy.
Step 5: Whisk the wet ingredients
In a separate bowl or large measuring jug, whisk the eggs, coconut milk, pineapple juice, melted coconut oil, vanilla, and coconut extract (if using) until smooth and fully emulsified.
Step 6: Combine batter and fill the pan
Pour the wet ingredients into the dry. Fold gently with a spatula just until no dry streaks remain; avoid overmixing. The batter will be thick but pourable. Spoon and spread the batter over the pineapple layer, smoothing the top. Tap the pan firmly on the counter 2–3 times to settle the batter around the fruit.
Step 7: Bake and check doneness
Bake for 58–65 minutes, until a skewer inserted into the center comes out clean or with a few moist crumbs (avoid poking into the fruit layer). If the top is browning too quickly around 45 minutes, tent loosely with foil. For precision, the center should reach 200–205°F (93–96°C).
Step 8: Cool, invert, and glaze (optional)
Cool in the pan for 15 minutes. Run a thin knife around the edges, then invert onto a wire rack lined with parchment to catch drips. Peel away the parchment sling. If any pineapple sticks, gently lift it back onto the loaf. For the optional glaze, whisk powdered sugar with pineapple juice and coconut milk until smooth, then drizzle over the warm loaf. Cool at least 20 minutes more before slicing.
Pro Tips
- Pat the pineapple rings very dry so the caramel clings and the crumb stays tender.
- Layer the sweetened coconut under the fruit to toast gently without burning; tent with foil if the loaf darkens early.
- Use a parchment sling for stress-free unmolding—this is an upside-down loaf after all.
- Weigh the flour if possible (220 g) and mix gently to avoid a dense crumb.
- For extra tropical aroma, add the optional coconut extract or a few drops of rum extract.
Variations
- Rum-kissed: Stir 1–2 tbsp dark rum into the caramel and/or whisk 1 tbsp into the glaze.
- Macadamia crunch: Add 1/3 cup chopped macadamias to the batter or sprinkle over the caramel before the fruit.
- Mini loaves or muffins: Divide into 3 mini loaf pans or a 12-cup muffin tin (use pineapple tidbits). Bake at 350°F (175°C) for 20–24 minutes.
Storage & Make-Ahead
Store the cooled loaf, loosely covered, at room temperature for up to 2 days or refrigerated in an airtight container for up to 5 days. Freeze slices (well wrapped) for up to 2 months; thaw at room temperature, then warm briefly in a low oven to re-gloss the caramel. Make-ahead: drain and pat dry the pineapple up to 24 hours ahead (refrigerate covered). You can also mix the dry ingredients in advance and keep them in a sealed container; whisk the wet ingredients just before baking.
Nutrition (per serving)
Approximate per slice (1/10 loaf): 370 calories; 17 g fat; 53 g carbohydrates; 3 g protein; 1 g fiber; 280 mg sodium; 30 g sugars.
