Preheat oven to 350°F (176°C) and grease four mini loaf pans.
In a large bowl, mix flour, sugar, baking powder, cinnamon, and salt.
In another bowl, combine eggs, melted butter, crushed pineapple with juice, 2/3 cup coconut cream, and yogurt.
Stir until blended.
Add the wet ingredients to the dry and stir just until moistened.
Divide batter among pans and bake for 35–40 minutes, or until a toothpick comes out clean.
See full steps with tips & photos → https://theboatshedcafe.com/pineapple-coconut-mini-loaves/