In a large baking dish, whisk together the coconut milk, melted butter, vanilla, sugar, cardamom, shredded coconut, salt, and eggs. Dunk 3 slices of King's Hawaiian Original Hawaiian Sweet Round Bread into the custard, pressing gently to soak. Turn over and press down again.
While this soaks, make the crushed pineapple jam. Put the pineapple chunks into a small sauce pot and set over medium-low heat. Let this cook for about 5 minutes, until the pineapple is soft and sweet and can easily be crushed with the back of a fork. Set aside.
In a large fry pan pour 2 tablespoons of coconut oil and let it warm up over medium heat. Once it starts to shimmer, add 3 of the custard-soaked sweet bread pieces to the pan. Let cook until golden brown on one side, about 5-7 minutes. Turn over and cook another 5 minutes. Put French toast on a plate in a warm oven. Add 2 more tablespoons of coconut oil to pan and repeat with remaining 3 slices custard-soaked sweet bread.
Serve French toast with crushed pineapple jam, warm maple syrup and garnish with toasted shredded coconut.