Preheat oven to 350°F (175°C). Grease and line a 9x5 inch loaf pan with parchment paper, leaving overhang on the long sides.

In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.

In a large bowl using a hand mixer or stand mixer, cream the softened butter, granulated sugar, and brown sugar together on medium-high speed for 2-3 minutes until light and fluffy.

Beat in the eggs, one at a time, then mix in the vanilla extract and sour cream (or yogurt) until combined.

With the mixer on low, gradually add the dry flour mixture, mixing until just combined. Do not overmix.

Using a spatula, gently fold in the entire undrained can of crushed pineapple and the shredded coconut (if using). The batter will be thick.

Pour the batter into the prepared loaf pan. Smooth the top. Bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. Tent with foil if the top browns too quickly.

Cool bread in the pan on a wire rack for 30 minutes, then use parchment to lift it out and cool completely on the rack.

For the glaze: Whisk all glaze ingredients until smooth. Drizzle over the completely cooled loaf. Let set before slicing.