Instructions:

1. Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan.
2. In a large bowl, cream the butter and sugar together until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Add the dry ingredients to the butter mixture alternately with the coconut milk and pineapple juice, beginning and ending with the flour. Mix until just combined.
6. Stir in the crushed pineapple, shredded coconut, vanilla extract, coconut extract (if using), and rum (if using).
7. Pour the batter into the prepared pan and smooth the top.
8. Bake for 60–70 minutes, or until a toothpick inserted in the center comes out clean.
9. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar and pineapple juice (or coconut milk) until smooth. Drizzle over the cooled cake.
11. Sprinkle with toasted coconut flakes for garnish, if desired.

Tip: For extra piña colada flavor, brush the warm cake with a bit of rum mixed with pineapple juice before glazing!