Preheat oven to 170°C convention (150°C fan-forced/convection).
Grease and line a 21cmx8cm loaf tin (10cm high) with baking paper.
Place butter, sugar, vanilla and salt in an electric mixer and beat until pale and creamy.
Add eggs and beat for a couple of minutes. Add golden syrup and beat briefly.
Sift flour, baking powder and bicarbonate of soda in a large bowl. Add coconut. Mix lightly with a wooden spoon.
Add the dry ingredients to the wet mixture and beat briefly until just combined. Fold through the pineapple with a wooden spoon.
Spoon batter into the prepared tin and bake in the pre-heated oven for approximately 45 minutes until golden and risen. Reduce oven temperature to 160°C convection (140°C fan-forced) and continue baking for approximately 10-15 minutes.
Remove from oven and cool in the tin for a few minutes before lifting out with the baking paper and cooling completely on a wire rack.
Once cooled, slice and enjoy with a slathering of butter. Tastes great when toasted. Slices can also be individually wrapped in parchment paper and frozen in freezer bags or sealed boxes for up to 3 weeks.
Notes
Golden syrup can be subbed with maple syrup, honey or coconut nectar.
Spelt flour can be subbed with buckwheat or amaranth flour for a gluten free version of this loaf.