Preparation

Step 1: Prepare the Baking Pan

• Preheat your oven to 350°F (175°C).
• Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.

Step 2: Mix Dry Ingredients

• In a medium bowl, whisk together the flour, baking powder, and salt.
• Set aside.

Step 3: Cream Butter and Sugar

• In a large mixing bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Step 4: Add Eggs

• Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next.

Step 5: Combine Wet Ingredients

• Mix the coconut milk, crushed pineapple, coconut extract, vanilla extract, and rum in a small bowl.

Step 6: Combine Wet and Dry Mixtures

• Gradually add the dry ingredients to the butter mixture, alternating with the wet ingredients. Begin and end with the dry mixture.
• Mix until just combined. Avoid overmixing, as it can affect the cake’s texture.

Step 7: Pour Batter and Bake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake

• Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 9: Prepare the Glaze

• In a small bowl, whisk together powdered sugar, pineapple juice, coconut milk, and rum (if using) until smooth. Adjust the consistency by adding more sugar or liquid as needed.

Step 10: Decorate and Serve

• Drizzle the glaze over the cooled pound cake.
• Garnish with toasted coconut, cherries, and pineapple slices for a festive presentation.