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.

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

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.

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

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

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.

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.

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

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.

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