Grease and flour a 9x5-inch loaf pan.

In a medium bowl, combine cake flour, baking powder, and salt. Whisk until blended.

In a small saucepan over medium heat, melt the butter.

Continue cooking the butter until it turns golden brown and forms brown flecks, about 6-8 minutes. Stir frequently to prevent burning on the bottom.

Remove the butter from heat, set aside, and allow to cool for about 10 minutes.

In a large mixing bowl, combine sugar, dark rum, eggs, and extracts, beating until well-blended.

With the mixer running on low, add the melted butter in a slow and steady stream.

Add the flour mixture to the mixing bowl, and beat until just combined.

Fold in the shredded coconut.

Pour batter into prepared pan and level with a rubber spatula.

Bake at 350 degrees for 15 minutes, then reduce oven temperature to 325 degrees, and continue baking for about 40-45 minutes, or until the top is golden brown and a toothpick inserted near the center comes out clean.

Cool in pan for 10 minutes, then turn cake out onto a wire rack to cool completely.

Reusing the same saucepan that you used to brown the butter, combine the pineapple, butter, and brown sugar over medium-high heat.

Cook for 5-7 minutes, tossing occasionally to coat the pineapple, until it's golden brown. You want the heat to be on the higher side because the pineapple will shed some liquid as it cooks, and we want that liquid to burn off so that the sauce isn't too liquidy.

Slice the pound cake into 3/4-inch slices, and serve with pineapple sauce on top!