Ingredients
3 cups all-purpose flour
1/2 cup sugar
1 tablespoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
3 large eggs
1/2 cup unsalted butter, melted (1 stick)
1 can crushed pineapple (20 ounces)
1 cup coconut cream
2 tablespoons Greek yogurt
Topping
remaining coconut cream (1/3 cup)
1/2 cup sweetened coconut flakes, toasted
Instructions
Combine flour, sugar, baking powder, cinnamon, and salt.
In another bowl, combine crushed pineapple with juice, eggs, melted butter, 2/3 cup coconut cream, and yogurt. Stir until smooth.
Combine dry ingredients with wet ingredients and whisk. Pour the dough over oiled 3 or 4 mini baking tins and bake 35-40 minutes until golden brown.
For the topping, combine the remaining coconut cream with the toasted coconut flakes and top the cooled bread.

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