1. Prepare Your Oven and Pan: Preheat your oven to 325°F (165°C). Take a bundt or tube pan and grease it well with butter or non-stick spray. Then, sprinkle some flour into the pan, shaking it around to coat, and tap out the excess. This prevents sticking and helps your cake come out smoothly.
2. Mix the Dry Ingredients: In a medium bowl, combine the all-purpose flour, baking powder, and salt. Whisk them together gently to mix well. This step ensures that the baking powder and salt are evenly distributed throughout the flour.
3. Cream Butter and Sugar: In a large mixing bowl, add the softened unsalted butter and granulated sugar. Using an electric mixer, beat them together on medium speed until the mixture is light and fluffy. This usually takes about 3-5 minutes.

  Directions:

1. Add the Eggs and Extracts: Next, you’ll want to add the eggs, one at a time. Beat well after each addition to make sure they are fully incorporated. After that, mix in the vanilla and coconut extracts. The extracts will add wonderful flavor to the cake.
2. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the butter mixture. Do this alternately with the coconut milk and rum or pineapple juice. Start and end with the flour mixture. Mix gently until no dry flour is visible but avoid over-mixing, as this can make the cake dense.
3. Fold in Pineapple and Coconut: Now it’s time to fold in the crushed pineapple and sweetened shredded coconut. Use a spatula to gently mix these ingredients into the batter, ensuring they are evenly distributed.
4. Pour and Bake: Pour the batter into the prepared bundt pan, spreading it evenly. Put it in the preheated oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center. If it comes out clean, the cake is ready!
5. Cool the Cake: After baking, take the cake out of the oven and let it cool in the pan for 10 to 15 minutes. Then, carefully turn it out onto a wire rack to cool completely. This step is crucial as it allows the cake to set and makes it easier to slice.
6. Prepare the Glaze: While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 2 to 3 tablespoons of pineapple juice. Adjust the amount of juice to achieve your desired consistency—it should flow smoothly but also hold its shape slightly.
7. Glaze and Garnish the Cake: Once the cake is cooled, drizzle the glaze over the top. Sprinkle additional shredded coconut for garnish. Let the glaze set for a few minutes before slicing.