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1
Preheat the oven to 375F.
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2
Grease the bottom and sides of a 9 x 5-inch loaf pan with butter.
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3
In a large bowl, mix the flour with the baking powder, salt, and cinnamon.
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4
In another large bowl, whisk together the melted butter with the brown sugar, eggs, vanilla, and lemon zest.
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5
Pour in the coconut milk and whisk together.
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6
Pour the wet ingredients into the dry ingredients and fold everything together with a spatula until you have a smooth batter.
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7
Gently fold in the shredded coconut until evenly distributed.
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8
Pour into the prepared loaf pan and set it on a cookie sheet.
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9
Bake for 1 hour to 1 hour 15 minutes, or until a wooden toothpick comes out clean when inserted into the center of the bread.
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10
Rotate the pan periodically to ensure even browning.
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11
Cool the bread in the pan for 20 minutes or so; then when cool enough to handle, remove the coconut bread to a cutting board and let it cool completely before slicing.
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12
Press the liquid out of the crushed pineapple using the back of a spoon.
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13
(If there is too much juice, the fruit will separate from the butter.)
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14
In a small bowl, mash the pineapple with the softened butter until well blended.
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15
A food processor is a quick alternative to making the compound butter, so use it if you have one.
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16
Mound the butter in a small serving bowl.
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17
Toast the slices of coconut bread, dust with confectioners sugar, and serve with the creamy pineapple butter.
