In a bowl, combine together the flour, baking powder and salt.
In a separate bowl, beat the butter and sugar until light and fluffy. Add in the eggs, greek yogurt, vanilla, pineapple essence and rum essence and beat until smooth.
Add the dry ingredients to the wet ingredients and mix until well combined.
Fold in the shredded coconut and the diced pineapple.
Pour the batter into a loaf pan lined with parchment paper and sprinkle 2-3 tbsp of coconut on top of the cake.
Bake for about 45-50 minutes or until a toothpick inserted in the center comes out clean.
Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Slice, serve and enjoy!
“I am so impressed with this recipe.