Tropical Kahlua Coconut-Pineapple Nut Bread

If banana bread is your comfort food, this tropical twist will take it to a whole new level. Imagine the sweetness of ripe banana paired with juicy pineapple, rich Kahlua undertones, and the irresistible texture of shredded coconut and crunchy walnuts. Every bite is soft and moist, with a subtle coffee-kissed flavor that pairs perfectly with your morning coffee or afternoon tea. A light glaze and bright maraschino cherries on top add a finishing touch that makes it just as beautiful as it is delicious.

YIELD
Serving(s)

PREP TIME
15 Min

COOK TIME
45 Min

METHOD
Bake

Ingredients for Tropical Kahlua Coconut-Pineapple Nut Bread

• 1/2 cup (115 g) butter-flavored shortening (Crisco)

• 1 cup (200 g) granulated sugar

• 1/2 cup (100 g) packed dark brown sugar

• 2 large eggs

• 1 large ripe banana, mashed

• 8 oz (225 g) can crushed pineapple with juice

• 1/3 cup (80 ml) Kahlua and cream or 1/4 cup (60 ml) heavy cream + 3 Tbsp (45 ml) Kahlua

• 2 cups (240 g) all-purpose flour

• 1/2 tsp baking powder

• 1 tsp baking soda

• 2 tsp vanilla extract

• 1 Tbsp coconut extract

• 1 cup (90 g) sweetened coconut flakes

• 1/2 cup (60 g) chopped walnuts

Glaze:

• 1 cup (120 g) powdered sugar

• 2 Tbsp (30 ml) orange juice

How to Make Tropical Kahlua Coconut-Pineapple Nut Bread

1. Preheat oven to 375°F (190°C). Grease the bottoms and corners (but not the sides) of two loaf pans, each measuring 5×8 inches (13×20 cm). Set aside.

2. Using an electric mixer, cream together the shortening, granulated sugar, and brown sugar until fluffy.

3. Add eggs one at a time, beating well after each addition.

4. Mix in the pineapple with its juice and the mashed banana until fully incorporated.

5. Add the Kahlua and cream (or heavy cream and Kahlua) and mix well.

6. Add 1 cup (120 g) of the flour and mix just until blended. In a separate small bowl, combine the remaining cup (120 g) of flour with the baking powder and baking soda, stir lightly, and add to the batter. Mix until combined.

7. Stir in the vanilla extract and coconut extract.

8. Remove the bowl from the mixer and fold in the coconut flakes and chopped walnuts by hand.

9. Divide the batter evenly between the prepared pans.

10. Bake at 375°F (190°C) for 25 minutes. Rotate the pans, then reduce the temperature to 350°F (175°C) and bake for another 20 minutes, or until a toothpick inserted in the center comes out clean.

11. Let the loaves cool in the pans for 5 minutes. Run a table knife around the edges, then gently tap the bottom of each pan to release the loaves onto a wire rack to cool completely.

12. If desired, prepare the glaze by mixing the powdered sugar and orange juice until smooth. Drizzle over the cooled bread and garnish with maraschino cherry halves.

Conclusion
This Tropical Kahlua Coconut-Pineapple Nut Bread is the ultimate fusion of exotic flavors and home-baked comfort. It’s rich, moist, and just sweet enough to satisfy your cravings without being overpowering. Perfect for breakfast, brunch, or as an afternoon treat, it’s a recipe that’s sure to become a regular in your baking rotation — and it looks impressive enough to gift or serve at gatherings.