Pineapple Rum Cake

2 1/2 cups granulated sugar
1 1/4 cups butter
5 eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/3 cup milk
1/3 cup rum
2 cups coarsely cut canned or fresh pineapple
1/4 cup coconut
1/4 cup rum

Heat oven to 350 degrees F. Grease and flour a 6-cup Bundt pan.

With an electric mixer, beat together sugar, butter, eggs, and vanilla until well blended scraping bowl often. Then beat on high speed for 5 minutes, scraping bowl occasionally.

Mix together the flour and baking powder.

In a separate bowl, combine the milk and rum. Add liquids and flour alternately to batter, blending well after each addition. Gently stir in pineapple and coconut. Pour batter into prepared pan.

Bake for 45 to 50 minutes until cake begins to pull from the sides of the pan and a wooden pick inserted comes out clean. Remove from the oven and while still in the pan, pour 1/4 cup rum over the cake and seal quickly with foil to prevent evaporation. Cool in pan on a rack for 20 minutes, then turn out, invert and let cool completely right side up.