Taste the tropics with this tender crumb coconut pineapple bread. Full of flavor it's the perfect snack or breakfast. It's like a mini-vacation, and who couldn't use one of those right now!
Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan, I used Anolon, and set aside.
In a large bowl, mix milk, egg, oil and vanilla. Add half of toasted coconut, crushed pineapple, flour, baking powder, salt and sugar, stirring until blended.
Pour into prepared pan. Bake for 60 to 70 minutes, until golden and when crumbs cling to a toothpick when inserted in the center.
Cool in pan on a wire rack for 10 minutes. Remove from pan and cool completely on a wire rack.
Once cool, make glaze. In a small bowl, whisk together glaze ingredients until smooth. Drizzle glaze over top of cooled bread and gently press remaining toasted coconut on top. Wait for glaze to set before serving.