Preheat your oven to 400°F and line the bottom of a loaf pan with parchment paper, spraying the sides with cooking spray. Set aside.
On a small, parchment paper lined cooking tray, place the coconut flakes in the oven until lightly browned, about 3-4 minutes. Place the toasted flakes in a small bowl and mix with 1 tablespoon coconut sugar. Set aside and turn the oven temperature down to 350°F.
In a large bowl, mix together the sifted coconut flour, baking soda, baking powder, salt and toasted coconut/coconut sugar mixture. Set aside 1 tablespoon of the flour mixture in a small bowl for later use.
With an electric hand mixer beat together 1/4 cup of the honey, the melted coconut oil, eggs, lime juice/zest and the vanilla extract in a large bowl. Set aside.
Empty the drained pineapple into a large kitchen towel and ring out the excess moisture. Really make sure you squeeze it all out, as you want to make sure the pineapple is quite dry.
Place the dry pineapple into a medium bowl and mix with the reserved 1 tablespoon of the flour mixture and the remaining 1 tablespoon of honey. The mixture will seem thick and gloppy - that ‘s ok! Use a spoon to slightly separate the pineapple chunks.
Slowly add the dry ingredients into the wet ingredients, beating until well combined. Stir in the pineapple mixture and let stand for 10 minutes.
While the batter stands, mix together the finely chopped macadamia nuts, the coconut flour, sugar and oil. Mix until the oil coats the mixture to make a streusel.
Once the batter has set, pour it into the prepared loaf pan and sprinkle with the macadamia streusel, gently pressing it in to adhere to the loaf.
Bake for 30 minutes and then tent the loaf with a piece of tinfoil to avoid burning the top. Bake for an additional 10-15 minutes, or until a toothpick inserted in the center comes out clean.
Let cool completely in the pan before slicing.
Room temperature eggs are KEY. If you add cold eggs into the mixture, the coconut oil will freeze and leave you with oily chunks in the batter.