Method

• 1.
  Preheat oven to 170°C/150°C fan-forced.
• 2.
  Grease a 20cm x 11.5cm loaf pan and line base and sides with baking paper, extending paper 4cm over two long sides.
• 3.
  Drain the pineapple through a fine sieve over a jug, pressing down to extract most of the syrup from the flesh.
• 4.
  Place the pineapple flesh, eggs and oil in a large bowl with 1/4 cup (60ml) strained syrup (see note). Whisk to combine. Sift over the flour and bicarb, then add the sugar. Stir until just combined. Pour into prepared pan and bake for 1 hour, or until a skewer inserted at centre of cake comes out with a few crumbs attached.
• 5.
  Ten minutes before the end of the 1 hour cooking time, make the topping. Place the sugar, butter and milk in a small saucepan over medium-high heat and stir until sugar dissolves. Add coconut and stir to combine. Reduce heat to medium and simmer for 1 minute, or until thickened. Remove from heat.
• 6.
  Increase oven to 210°C/190°C fan-forced. Spoon topping over cake and bake for a further 10 minutes, or until golden. Transfer pan to a wire rack and stand for 10 minutes. Using the baking paper, lift loaf out of pan and stand on wire rack to cool to room temperature.
• 7.
  Slice and serve with cream.