Preheat your oven to 325°F (160°C). Thoroughly grease and flour a 10-12 cup Bundt pan, ensuring all nooks and crannies are coated to prevent sticking.

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

In a large mixing bowl, using an electric mixer, cream together the room temperature unsalted butter and granulated sugar on medium-high speed for 3-5 minutes, until the mixture is light, fluffy, and pale.

Add the large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure everything is mixed.

Stir in the coconut milk, pineapple juice, rum extract (or light rum), and vanilla extract until just combined. Do not overmix at this stage.

Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined and no streaks of flour remain. Be careful not to overmix the batter, as this can result in a tough cake.

Gently fold in the well-drained crushed pineapple and sweetened shredded coconut using a rubber spatula.

Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a few times to release any air bubbles.

Bake for 60-70 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Baking times can vary, so start checking at 60 minutes.

Let the pound cake cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to set before inverting. After this time, carefully invert the cake onto the wire rack to cool completely. It is crucial for the cake to be entirely cool before glazing.

While the cake cools, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, coconut milk, pineapple juice, and rum extract (or light rum) until smooth and pourable. If the glaze is too thick, add a tiny bit more pineapple juice or coconut milk; if too thin, add more sifted powdered sugar.

For the toasted coconut garnish, lightly toast the 1/4 cup shredded coconut in a dry skillet over medium-low heat for 3-5 minutes, stirring frequently, until golden brown. Watch carefully to prevent burning.

Once the pound cake is completely cool, drizzle the coconut-pineapple glaze evenly over the top, allowing it to drip down the sides for a beautiful finish.

Immediately sprinkle the toasted shredded coconut over the glazed cake and arrange the maraschino cherries on top. If desired, add a fresh pineapple wedge for an extra tropical touch.