Glaze recipe adapted from: Angelina Papanikolaou on Food52
Preheat the oven to 350°F. Grease loaf pan and line two sides with parchment paper with overhang for handles.
In a large bowl, whisk together the coconut oil and sugar until fluffy. Whisk in the pineapple, banana, eggs, and vanilla. In a separate bowl whisk together the dry ingredients. Fold the dry ingredients into the wet ingredients.
Pour into prepared baking pan and smooth the top with a spatula. Bake for 50 minutes, or when a toothpick inserted in the middle comes out clean. Cool in pan for 15 minutes. Remove cake from pan and cool completely on a rack. Let cool before glazing.
While the cake is baking begin the glaze. Steep hibiscus leaves or tea in 1/2 cup boiling water. Steep until very dark in colour, about 20 minutes.
In a large bowl whisk together powdered sugar and 1/4 cup concentrated hibiscus water. Allow glaze to thicken slightly before pouring on to loaf. Enjoy once glaze has set.