Preheat oven to 350F. Spray a loaf pan with nonstick cooking spray.

In a mixing bowl, combine the crushed pineapple, coconut cream, eggs, oil, extract and sugar. Stir until well combined.

Sprinkle the salt and baking soda over the top of the wet mixture, stir in. Mix in the flour until no lumps remain, then add in shredded coconut.

Bake for 50-55 minutes, until an inserted toothpick comes out clean and the top is golden brown. Remove from oven and let cool completely.

Stir together the powdered sugar and pineapple juice and pour over the top of the cooled bread. Sprinkle with shredded coconut.