Preheat oven to 180C.
Grease and line a 9-by-5-inch loaf pan and set aside. In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Reduce speed to low, and alternately add flour mixture in three parts and coconut milk in two, beginning and ending with flour mixture.
Using a rubber spatula, fold pineapple and desiscated coconut into batter. Pour into prepared pan, and smooth top.
Bake until a toothpick inserted in center comes out clean about 25-30 minutes . Let cake cool in pan 15 minutes. Remove from pan, and transfer to a wire rack to cool completely.