Bread

1. Preheat oven to 350°F and spray a bread loaf pan with Baker’s Joy® No Stick Spray; set aside.
2. Drain the pineapple but reserve the juice.
3. Chop the pineapple into small pieces or pulse in a food processor; set aside.
4. In a large bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
5. In a medium bowl, whisk together the oil, brown sugar, eggs, and coconut milk until smooth.
6. Stir in the chopped pineapple and coconut.
7. Pour wet mixture into the bowl of dry ingredients and gently combine being sure to not overmix.
8. Pour into prepared pan and bake for 40-50 minutes or until a toothpick inserted in the center comes out clean.

While bread is baking, prepare the glaze and frosting.

Glaze

1. Reserve 2 Tbsp. of pineapple juice for the frosting.
2. Pour remaining juice in a small saucepan.
3. Add the lemon juice and rum.
4. Bring to a boil then reduce heat a simmer until the mixture is reduced by half; remove from heat.

Frosting

1. In a small bowl, whisk together the 2 Tbsp. juice and powdered sugar until smooth.
2. When the bread is done, use a chop stick to poke holes all over the top.
3. Pour pineapple glaze over warm bread and allow to soak in as the bread cools.
4. When cool, remove from pan and top with frosting.