2 TbspCanned Full Fat Coconut MilkAdd more if needed.
Preheat Oven to 350° F. Line a loaf pan with parchment paper on all sides
Shake the can of coconut milk first before opening. If it's still solid then pour into a glass or bowl and microwave until melted.
In a large bowl, whisk 3 eggs, then add coconut milk, and coconut sugar, whisk until combined. Add crushed pineapple and the juice from the can. Mix well.
Add Blue Diamond® Almond Flour to the same bowl, along with baking soda and salt. Switch to a spatula and combine well.
Pour evenly into the lined loaf pan, and bake in the oven for 50 minutes. You can check it at 45 min to see if it is done (when a toothpick comes out clean). Otherwise leave in oven until done.
Remove loaf from the oven and allow to cool in the loaf pan for 10 minutes. Then remove by using the parchment paper and allow loaf to cool on a wire rack for another 30 minutes.
To make the coconut drizzle, add 2 Tbsp of canned coconut milk to ½ cup of powdered sugar, mix well. If drizzle is too thick, add more coconut milk, if it's too thin add more powdered sugar until desired consistency is reached. Just like the cake, if the coconut milk has solid pieces, you need to warm it before mixing with the sugar.Cake needs to be cooled before adding the drizzle.