Good Eating Monday: Pineapple Coconut Quick Bread

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Today's recipe is a Pinterest recipe for a moist yummy Pineapple Coconut Quick Bread that I recently tried.
This bread gets more flavorful over time, so I'd recommend baking it a couple days ahead of when you want to serve it and just wrap and store it in the refrigerator. 
I also think it should have nuts. My friends who tried it agreed, so I added pecans to the recipe as an option, since pecan are a sweeter nut.
(photo is my own)
Pineapple Coconut Quick Bread

Ingredients
1 stick butter (8 tablespoons or 1/2 cup, softened)
1 cup sugar
3 eggs
1 teaspoon almond extract
2 cups all-purpose flour
1 teaspoon baking powder
1/4 cup milk
1 (20 ounce) can crushed pineapple, drained (save 1/4 cup of the juice)
1 cup shredded or flaked coconut
Optional: 1/2 cup Pecan pieces



Glaze
2/3 cup powdered sugar
3 tablespoons pineapple juice
1 teaspoon almond extract (optional
Whisk together and drizzle over cooled cake.
Other Options Besides Glaze:
Sprinkle with powdered sugar
Toast some coconut and sprinkle over top

Directions
Spray a 9 x 5 loaf pan with cooking spray.
Beat together butter, sugar, eggs and almond extract until smooth with mixer.
Whisk together flour and baking powder and add to butter mixture along with milk and drained pineapple. Fold in coconut.
Bake in preheated 350 degree oven for 60 to 65 minutes until center tests done. 
Let cool 10 minutes and remove from pan. Add the glaze below. Makes 1 loaf cake.

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