2/3 cup full fat coconut milk
1/2 cup pineapple juice
1 1/2 teaspoons coconut extract
1 teaspoon rum extract
1/3 cup cane sugar
1/4 cup canola oil
Zest of 2 limes
1/2 cup crushed pineapple (if you're buying it in the can, make sure it's 100% pineapple juice)
1 3/4 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Grease a 9x5 loaf pan. Preheat the oven to 350 degrees.
To get the pineapple juice for this recipe, I used a strainer to get the juice out of the crushed pineapple. Reserve that pineapple to add to the batter later.
Mix the coconut milk, pineapple juice, cane sugar, canola oil, and lime zest in a large bowl.
In a separate bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt.
Combine the dry ingredients to the wet. Stir in the 1/2 cup of reserved crushed pineapple.
Pour batter into the prepared loaf pan and baked for 45 minutes. Check with a toothpick and it should come out clean. Let cool.
Pineapple Icing
3/4 cup powdered sugar (sifted)
1 tablespoon coconut milk
2 tablespoons pineapple juice
Whisk together all of the ingredients. Poke multiple holes in the loaf with a toothpick or cake tester. Pour the icing on top of the cooled loaf. Let the icing harden on the loaf and enjoy!