Preheat oven to 325°F (165°C). Grease and flour a bundt or tube pan.

1. In a large bowl, cream the softened butter and sugar until light and fluffy.
2. Add the eggs one at a time, beating well after each addition.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, mixing until just combined.
5. Stir in crushed pineapple, shredded coconut, vanilla extract, and coconut extract or rum if using.
6. Pour the batter into the prepared pan and smooth the top.
7. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
8. Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
9. Dust with powdered sugar or drizzle with coconut glaze before serving, if desired.