Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
In a large bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt.
In another bowl, combine the crushed pineapple, shredded coconut, melted butter, eggs, vanilla extract, and buttermilk. Mix until well combined.
Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Do not overmix.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar and pineapple juice to make the glaze.
Drizzle the glaze over the cooled bread before serving.
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