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1
Preheat the oven to 350F.
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2
Generously butter a 3-quart Bundt pan; dust the pan with flour, shaking out any excess.
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3
In a medium mixing bowl, combine 1/2 cup of the flour with 2 cups of the flaked coconut, the pineapple, and walnuts; set aside.
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4
Whisk together the remaining 2 1/2 cups flour, the baking powder, baking soda, and salt in a medium bowl.
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5
Combine the butter and sugar in the bowl of a standing electric mixer fitted with the paddle attachment and beat until light and fluffy.
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6
Beat in the eggs, one at a time, then the vanilla and creme de cacao.
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7
Alternately stir in batches of the flour and 1 cup of the coconut milk, beginning and ending with the dry mixture.
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8
Fold in the coconut-pineapple-nut mixture.
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9
Transfer the batter to the prepared pan and use a rubber spatula to smooth the top.
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10
Bake until the top is golden brown and a tester inserted near the center of the cake comes out clean, about 1 hour and 10 minutes.
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11
Cool the cake in the pan for 5 minutes.
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12
Turn the cake out onto a wire rack; cool completely.
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13
While the cake cools, place the remaining cup of flaked coconut on a baking sheet, and toast in the oven for 5 to 6 minutes, until golden brown.
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14
To make the glaze, whisk the confectioners sugar, pine-apple juice, and remaining 2 tablespoons coconut milk in a medium bowl to blend.
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15
Spoon the glaze over the cooled cake, then garnish with toasted flaked coconut.
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16
Allow the glaze to set for at least 15 minutes before serving.
