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Preheat the oven to 350 °F (180 °C). Line a 9-inch x 6-inch loaf pan with a piece of parchment paper. Lightly oil with cooking oil spray. Set aside.
In a large bowl, add canned crushed pineapple, pineapple juice, melted, cooled coconut oil, coconut milk, and vanilla extract. Stir with a rubber spatula to combine.
Fold in sugar, flour, baking powder, salt, and shredded coconut if used. Stir again until a thick cake batter forms.
Transfer the batter to the prepared pan.
Bake the bread on the center rack of the oven for 50-60 minutes at 350 °F (180 °C) until golden brown, and a long skewer inserted in the center of the bread comes out clean. You can foil the top of the pan after 40 minutes to prevent it from burning too fast.
Let it cool down for 10 minutes in the pan at room temperature, then on a rack for 3 hours or overnight before slicing.