• Preheat oven to 350 degrees F and grease and flour a bundt pan.
• Draining the Pineapple: Place a strainer/sifter over a bowl and empty the can of crushed pineapple into it. Use a spoon to lightly press the crushed pineapple in the strainer, the juice will fall into the bowl beneath. Reserve drained pineapple and set aside.
• In a separate bowl whisk the all purpose flour, baking powder, and salt to combine, set aside for later.
• Mix the butter on medium speed until smooth (using paddle attachment if you have a stand mixer). Gradually add the sugar and mix on medium speed until light and fluffy (3 to 5 minutes).
• Add the eggs one at a time, blending after each to incorporate.
• In a small bowl or measuring cup, combine the sour cream, 1¼ cups crushed pineapple (well drained), coconut extract and vanilla extract.
• While mixing on low speed, add the flour mixture alternately with the sour cream mixture to the butter, sugar, & egg mixture. Begin and end with the dry ingredients. (I add the flour mixture three times and the sour cream mixture twice). Mix just until incorporated.
• Fold in the coconut. Scoop batter into the prepared bundt pan.
• Bake at 350 degrees for 60-65 minutes- or until done. Baking times may vary. Check on the cake as it nears the 1 hour mark and adjust additional time as needed. When an inserted toothpick or skewer comes out clean or with just a few moist crumbs attached, it is ready.
• During the last 15 minutes of baking, go ahead and prepare the rum glaze.

For the Rum Glaze (To be Poured over cake while still in pan)

• In a saucepan, stir the glaze ingredients (sugar, butter, water, rum) over low heat until butter has melted. Raise the heat to medium heat, stirring constantly until it begins to boil. (Be careful-It may boil over if you are not stirring.) Boil for 3 minutes and remove from heat.
• This glaze will be poured over the cake just after the baked cake is pulled from the oven and still in the pan. Pour the warm glaze over the cake (still in pan) and let it sit for 15 minutes.
• After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the cake pan to reveal the cake.

For the Simple White Glaze (optional)

• Combine ingredients in a small bowl and stir until smooth. If too thick, add a bit more milk or rum. If too thin, add a bit more confectioners sugar.
• Drizzle over the cooled pound cake. (I spooned mine into a piping bag with the tip snipped away for more control.)

Decoration and Storage

• Press additional flaked coconut into the glaze on top of the cake, and then if you'd like, top with maraschino cherries.
• This cake can be kept at room temperature in an airtight container or under a cake dome. However, for the cherries on top, it is best to add those just before serving, as they should be refrigerated. If you do refrigerate this cake, it is best to bring it to room temperature before serving for the best flavor and texture (by removing it 2-3 hours before serving).