breakfast/ desserts/ snacks

Vegan Pineapple Coconut Bread

So, we had a potluck to go to yesterday, a welcoming back party for some of my best friends! Saturday, I knew I wanted to bake for the occasion, but something simple and easy to transport. Every time I make a cake or cupcakes for an order or a party where I have to take it to a different location, I freak out the whole drive. I usually make Chris drive, and hold whatever it is, as if it is an infant. So, I decided this was not how I wanted to play it for this party. I just wanted to relax with friends! I also thought tropical flavors would be appropriate, as it was around 100 degrees outside yesterday.

I had everything I thought I would need to make pineapple coconut bread. It would be easy, and incredibly simple to transport. I just let it cool all the way and wrapped it in tin foil, it was a great success and delicious and everyone loved it!

I could not stop eating this. It is super light, sweet, but not too sweet and was a fabulous pretty fool proof, insanely easy potluck dish! Please enjoy!


3 Tbsp. Vegan butter ( I use Earth Balance )

3 Tbsp. Vegetable oil

3/4 C. Sugar

2 Flax eggs ( 2 Tbsp. Flax meal + 3 Tbsp. Water=1 egg )

2 1/4 C. All purpose flour

1 tsp. Baking powder

1 tsp. Salt

3/4 C. Coconut cream ( I use Trader Joes )

1/3 C. Pineapple Juice


2 1/2 C. Powdered sugar

1/4 C. Pineapple Juice


3/4 C. Toasted coconut


1. Preheat oven to 350. Make your flax eggs.

2. Cream together vegan butter, oil and sugar.

3. Add in flax eggs.

4. Mix dry ingredients in a medium sized bowl. Then combine the coconut cream and pineapple juice in another bowl.

5. Start adding the flour mixture and coconut and pineapple mixture, alternating until everything is incorporated.

6. Pour into a prepared loaf pan, and bake for 60 minutes, or until toothpick comes out clean.

7. Make the glaze: Mix powdered sugar and Pineapple Juice. Wait until the bread is cool, and pour over.

8. Toast your coconut, sprinkle on top of glaze.

Tools I used:

Wilton Recipe Right Medium Loaf Pan
KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red

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  • Reply
    Natasha Reina
    July 30, 2017 at 10:35 pm

    Hello Lauren!
    You had me at the title with this one. Then as I read further the pictures grabbed a hold of me. This looks so perfect and delicious! I can’t wait to try this at home! Thank you so much for sharing this! ????

  • Reply
    August 16, 2017 at 8:59 pm

    I made this today! I added a little crushed pineapple and chopped pecans to the dough. It is SO good!

    • Reply
      Lauren Hartmann
      August 17, 2017 at 1:08 am

      Yay! I’m glad you liked it! The addition of the crushed pineapple and pecans sounds amazing!

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