Preheat the oven to 350°F (175°C). In a large bowl, mix together flour, sugar, baking powder, and salt. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the rum, coconut milk, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Bake the Cake

Pour the batter into a greased bundt pan. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Let it cool for 10 minutes before inverting onto a wire rack.

Candied Pineapple Preparation

Make the Candied Pineapple

In a saucepan, combine the diced pineapple, sugar, and water. Bring to a boil, then reduce heat and simmer for about 25 minutes, or until the pineapple is tender and the syrup thickens. Let it cool before using.

Assembly

Serve the Rum Cake

Slice the rum cake and plate it with a scoop of coconut gelato on the side. Drizzle with the candied pineapple and top with assorted tropical fruits.