Preheat your oven to 350°F (175°C). Prepare a 9x5-inch loaf tin by either greasing it lightly or lining it with parchment paper for easy removal.

In a sizable mixing bowl, combine the flour, baking powder, salt, and sugar. Whisk thoroughly to evenly distribute the leavening and seasoning.

In a separate bowl, beat together the eggs, oil or melted butter, vanilla extract, and the full contents of the crushed pineapple can, including the juice, until well integrated.

Add the wet mixture to the bowl of dry ingredients. Stir gently with a spatula or wooden spoon just until the flour is moistened and no dry streaks remain. Avoid overmixing to keep the bread tender.

If desired, incorporate the optional coconut or chopped nuts by folding them into the batter.

Transfer the mixture into your prepared loaf pan, using a spatula to smooth the surface evenly.

Place in the center of the oven and bake for 55 to 65 minutes. Begin checking around the 55-minute mark by inserting a toothpick into the center of the loaf; it should come out clean or with a few moist crumbs. If the top begins to brown too quickly, cover loosely with aluminum foil for the last 15–20 minutes.

Once baked, remove from the oven and allow the loaf to cool in the pan for about 10 minutes. Then, lift it out and transfer to a wire rack to cool completely or slice while still slightly warm.