1/2 cup butter
3/4 cup granulated sugar
2 eggs
3/4 cup coconut milk
1/2 teaspoon vanilla extract
3/4 cup crushed pineapple, well drained
1/4 cup pineapple juice
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups flaked coconut
1/2 to 1 cup chopped macadamia nuts

Preheat oven to 350 degrees F. Grease and flour a Bundt pan.

Melt the butter in a saucepan over low heat. Let butter cool, then mix with sugar and eggs at high speed. Add remaining ingredients and beat on medium speed until well mixed, about 3 minutes. Pour into prepared pan. Bake for 45 to 50 minutes. When cake has finished baking, remove from pan by turning upside down on a wire rack to cool. While cake is warm, hot hot, glaze and top with coconut.

Orange Glaze
2 tablespoons soft butter
1/4 cup orange juice concentrate, thawed
1 cup confectioners' sugar

Mix all ingredients at high speed until smooth.