1/2 c. butter
3/4 c. sugar
2 large eggs
1/2 c. coconut milk
1 can crushed pineapple
1/4 c. rum
2 1/2 c. sifted flour
1 tbsp. baking powder
1 tsp. salt
1/4 c. chopped nuts
3/4 c. flaked coconut (lightly toasted)

Cream butter, sugar; beat in eggs. Stir in coconut milk, pineapple and rum. Sift together flour, baking powder and salt. Mix into pineapple mixture; add nuts. Bake in 9 inch tube pan at 350 degrees for 45 to 50 minutes. Cool 10 minutes then turn onto rack to cool. You may sprinkle with rum and garnish with coconut.