1. Preheat your oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a separate large bowl, cream the butter and sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Mix in the crushed pineapple, coconut milk, and rum (if using).
6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 15 minutes before transferring it to a wire rack to cool completely.
10. Once cooled, garnish the Pina Colada Pound Cake with shredded coconut before serving.
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