• Preheat the oven to 400°F and move the rack to the middle of the oven.
• In a large mixing bowl, mix the flour, granulated sugar, baking powder, and salt.
• Add the cubed butter and use a pastry cutter to mix it into the dry ingredients until it resembles coarse crumbs. You can also use a food processor for this step, if you prefer.
• Add the milk and stir until the mixture comes together in a shaggy dough.
• Fold the coconut into the dough, then turn it onto a lightly floured surface and knead 2-3 times to bring it together.
• Roll the dough out to a half-inch thickness and cut it into rounds with a 2.5 or 3 inch biscuit cutter. Bring the scraps together and repeat.
• Place the biscuits onto a parchment-lined baking sheet so they are just touching. Brush the tops with milk or cream.
• Bake for 15-18 minutes until risen and golden brown, then allow the baking sheet to cool for about 10 minutes before glazing.

Glaze

• Mix the powdered sugar and pineapple juice in a small bowl until it forms a glaze.
• Drizzle the glaze over the biscuits, then move to a wire rack to finish cooling and allow the glaze to set.