Pineapple Coconut Macadamia Nut Bread

Ingredients & Measurements
Bread Batter
1 ½ cups (225g) flour
2 tsp. (8g) baking powder
1 tsp. (4g) salt
1  tsp. (2g) vanilla extract
1 cup (200g) sugar
1 cup (190g) pineapple cut into small chunks
¾ cup (182g/6oz/200ml) coconut cream full fat
2 eggs room temperature
½ cup (99g/4oz/125ml) coconut oil
1  ⅓ cup (175g) toasted macadamia nuts

Brown Sugar Crust
½ cup (100g) packed brown sugar
¼ tsp. Salt
½ tsp. (1g) vanilla extract
2 tbsp. (29g) melted butter

Glaze
2 cups (200g) powdered sugar
Pinch of salt
½ tsp. (1.5g) vanilla extract
⅓ cup (42g/3 oz/75ml) coconut rum (you can use coconut milk/regular milk instead)
2 tbsp. toasted shredded coconut
⅓ cup toasted macadamia nuts chopped

Instructions:
Step 1: Mise en Place
Measure out all of the ingredients. Toast the coconut and hazelnuts. You can do this in the oven, but in the summer months I prefer to do this stovetop to shorten the amount of time the oven is on. Toast the coconut first, spread the shredded coconut in a large frying pan and turn the heat on medium. Carefully toast the shredded coconut stirring constantly for about 6-8 minutes, until 80% of the coconut shreds are lightly brown. Remove from the pan and place the macadamia nuts in the pan, do the same until you smell a nutty aroma and they are lightly toasted. Transfer the macadamia nuts to a bowl and allow to cool. 

Step 2: Make Loaf Batter
Preheat the oven to 350 degrees F. Cut up pineapple, reserve 1 cup chunks. In a medium sized bowl combine the flour, baking powder, and salt then set aside. In the bowl of  a stand mixer, combine the granulated sugar and coconut oil until light and fluffy for about 2 minutes. Beat the eggs in one at a time. Add the vanilla and coconut cream, mix in. Mix the dry into the wet, just until incorporated. Fold in the pineapple chunks and 1 cup toasted macadamia nuts. 

Step 3: Make the Brown Sugar Crust
In a small bowl combine the brown sugar with the salt, vanilla, and melted butter. Mix until all the sugar is wet. Spray the 9×5 inch loaf pan with non-stick cooking spray and sprinkle the brown sugar mixture into the bottom of the pan, pressing lightly. 

Step 4: Bake the Loaf
Pour the loaf batter into the pan on top of the brown sugar crust. Bake for 45-55 minutes, you’ll see the edges start to brown but do not take it out until the center is set and when you stick a skewer in it comes out with tiny dry crumbs. 

Once baked, remove from the oven and allow the loaf to sit in the pan for 5 minutes. Carefully using a butter knife, run the knife along the edges of the loaf pan to loosen the cake from the pan, gently turn the loaf out onto a cooling rack and then turn right side up so that it can cool completely.

Step 5: Make the Glaze
In a medium bowl combine the powdered sugar, salt, and vanilla extract. Add in the coconut rum and mix until you reach a thick drizzle consistency. Pour glaze on top of cooled loaf and then top the glaze with shredded coconut and toasted chopped macadamia nuts. Allow the icing to set, then serve and enjoy!

Store this loaf in an airtight container in the refrigerator for up to 5 days.