Start by preheating your oven to 350°F (175°C). This ensures your Pineapple Carrot Cake Bread bakes evenly.
Grease your loaf pan with a bit of butter or non-stick spray. This will help the bread release easily once baked.
In a large mixing bowl, cream together the softened butter, dark brown sugar, and white granulated sugar until light and fluffy. Add in the eggs, vanilla extract, coconut extract, and sour cream, mixing until well combined.
In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
Gently fold in the shredded carrots and drained pineapple tidbits. Be careful not to overmix; you want to keep the batter light and airy.
Pour the batter into your prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for about 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for about 10 minutes before transferring it to a cooling rack. For the glaze, whisk together the powdered sugar and milk until smooth, then drizzle it over the cooled bread. Top with optional shredded carrots, chopped candied pineapple, and toasted coconut for an extra special touch.
