Step 1: Preheat the Oven

• Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or a loaf pan, ensuring all nooks and crannies are covered to prevent sticking.

Step 2: Prepare the Batter

• In a large mixing bowl, cream together the butter and sugar until light and fluffy. This should take about 3-5 minutes with an electric mixer.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract and coconut extract.

Step 3: Combine Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, and salt.
• Gradually add the dry mixture to the wet ingredients, alternating with the milk and coconut rum. Start and end with the flour mixture to ensure a well-mixed batter. Mix just until combined—do not overmix.

Step 4: Bake the Pound Cake

• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. The cake should have a golden brown crust and spring back when lightly touched.

Step 5: Prepare the Toasted Coconut Topping

• While the cake is baking, prepare the topping. In a small skillet, melt the butter over medium heat. Add the shredded coconut and stir frequently until it starts to turn golden brown, about 3-5 minutes.
• Add the coconut rum and brown sugar, stirring until the sugar has melted and coated the coconut evenly. Remove from heat and set aside.

Step 6: Make the Coconut Rum Glaze (Optional)

• Whisk together the powdered sugar, coconut rum, and coconut milk until smooth. Adjust the consistency by adding more coconut milk or powdered sugar as needed.

Step 7: Assemble the Cake

• Once the cake has finished baking, let it cool in the pan for 10 minutes before transferring it to a wire rack.
• Brush the warm cake with a little extra coconut rum (optional) for added flavor.
• Drizzle the coconut rum glaze over the cake, then sprinkle the toasted coconut topping evenly across the top.