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Preheat oven to 170°C/150°C fan-forced.
Grease a 20cm x 11.5cm loaf pan and line base and sides with baking paper, extending paper 4cm over two long sides.
Drain the pineapple through a fine sieve over a jug, pressing down to extract most of the syrup from the flesh.
Place the pineapple flesh, eggs and oil in a large bowl with ¼ cup (60ml) strained syrup. Whisk to combine. Sift over the flour and bicarb, then add the sugar. Stir until just combined. Pour into prepared pan and bake for 1 hour, or until a skewer inserted at centre of cake comes out with a few crumbs attached.
Ten minutes before the end of the 1 hour cooking time, make the topping. Place the sugar, butter and milk in a small saucepan over medium-high heat and stir until sugar dissolves. Add coconut and stir to combine. Reduce heat to medium and simmer for 1 minute, or until thickened. Remove from heat.
Increase oven to 210°C/190°C fan-forced. Spoon topping over cake and bake for a further 10 minutes, or until golden. Transfer pan to a wire rack and stand for 10 minutes. Using the baking paper, lift loaf out of pan and stand on wire rack to cool to room temperature.
Slice and serve with cream.