Heat oven to 375°. Spread coconut on a cookie sheet. Toast in oven until coconut starts to turn golden, about 10 minutes. Remove from oven and let cool. Melt chocolate with 1/4 cup cream in small saucepan over low heat, stirring until smooth. Cool to room temperature. In a bowl, beat 3/4 cup cream to stiff peaks. Fold whipped cream into chocolate mixture. Add rum and 2 tbsp. toasted coconut. Cover and chill until firm, about 1 hour.

Heat oven to 375°. Spread coconut on a cookie sheet. Toast in oven until coconut starts to turn golden, about 10 minutes. Remove from oven and let cool. Reduce oven temperature to 350°F. Butter and flour an 8" round non-stick cake pan. Combine flour, coconut, baking powder and salt in a bowl. Using electric mixer, beat sugar and butter until blended. Beat in eggs and then add rum. Stir in dry ingredients alternately with cream. Spoon batter into cake pan. Bake until toothpick inserted into center of cake comes out clean, about 30 minutes. Cool cake in pan on rack 10 minutes. Using a 3" cookie cutter, cut individual cake rounds directly from cake in pan.

Cut pineapple into 4 ½" thick round slices. Heat butter in a large saute pan and add water, white and brown sugars. Cook until syrup comes to a boil and begins to thicken, about 10 minutes. Reduce heat to low and add pineapple and cook until tender and golden, about 30 minutes.

To serve, place a glazed pineapple round on center of plate. Spoon pineapple cooking liquid over and around plate. Place a cake round on top of pineapple. Spoon additional pineapple cooking liquid over cake. Spoon white chocolate cream on top of cake and garnish with toasted coconut.