1 1/2 c. shredded coconut
2 3/4 c all. purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
3/4 c. sugar
1 egg, room temp.
1 c. unsweetened pineapple juice, room temp.
1/2 c. light rum
1 tsp. vanilla extract
2 tbsp. vegetable oil
Pineapple-Rum Glaze (below)

PINEAPPLE-RUM GLAZE:

3 tbsp. butter
2 tbsp. pineapple juice
1/2 c. sugar
1/4 c. light rum

Generously grease a 9"x5" loaf pan; set aside. Preheat oven to 350 degrees. Spread coconut in a single layer in an ungreased jelly roll pan. Stirring often, toast in oven, 4 to 6 minutes or until golden brown. Set aside to cool.

In a large bowl combine flour, baking powder, baking soda, salt, sugar and 1 1/4 cups toasted coconut; set aside.

Reserve remaining toasted coconut for topping. In a medium bowl, lightly beat egg. Stir in pineapple juice, rum, vanilla and oil. Stir into flour mixture only until dry ingredients are moistened. Turn into prepared pan; smooth top.

Bake 55 to 60 minutes or until a wooden pick inserted in center comes out clean. Let stand in pan 10 minutes. Prepare Pineapple-Rum Glaze. Place a rack over waxed paper. Turn out baked loaf onto rack. Drizzle Pineapple-Rum Glaze over warm bread. Sprinkle with reserved 1/4 cup toasted coconut. Cool to room temperature. Makes 1 loaf.

PINEAPPLE-RUM GLAZE: In a small saucepan, combine butter, pineapple juice and sugar. Bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Stir in rum; set aside to cool.