Step 1

Toast coconut by spreading in a large skillet over medium heat. Stir and cook for about 3-5 minutes until toasted.

Step 2

In a large mixing bowl, beat butter until creamy. Add in sugar and rum flavoring, beating until fluffy. Add eggs, one at a time.

Step 3

In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixtures to mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple.

Step 4

Pour into a well greased and floured bundt pan. Bake in a 325 degree oven for 85-90 minutes. This makes a very big cake that will puff up over the top of your pan. It's okay.

Step 5

Remove from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely.

Step 6

For the glaze, whisk the milk, rum and powdered sugar until smooth. Drizzle on cooled cake and immediately sprinkle with toasted coconut. ENJOY!