Preheat oven to 400F. Line a cookie sheet with parchment paper.

Prepare another cookie sheet and roast the shredded coconuts for 5 min or until lightly browned. Let cool completely.

Slice the pineapple and set aside until use.

Prepare a medium mixing bowl and a stick mixer with blade inserts.

Sift the flour and baking powder into the mixing bowl. Add the sugar.

Cut the butter into small squares and add to the bowl.

Using the stick mixer, mix to a texture of coarse crumbs (if you don't have a machine, you can use your fingertips).

Move the mixture to a large mixing bowl. Pour the milk into the dry mixture and use a rubber spatula to mix until half mixed.

Add the sliced pineapples and roasted coconuts and mix well (Be careful not to mix too much).

Divide the dough into 6 portions.

Place on prepared cookie sheet. Bake for 25 minutes or until the tops are lightly browned. Remove from oven and place on a wire rack.