Preheat your oven to 350°F (175°C). Spread sweetened flaked coconut and macadamia nuts on a baking sheet. Toast in the oven for 7-8 minutes until golden brown. Set aside to cool.

Drain the crushed pineapple in a fine mesh colander, squeezing gently with a clean cloth to remove excess juice.

In a large mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt until well combined.

In another bowl, whisk together melted butter, beaten eggs, plain Greek yogurt, pure vanilla extract, and pure rum extract until smooth.

Gently fold the wet ingredients into the dry mixture until just moistened. Add the toasted coconut, chopped macadamia nuts, and drained crushed pineapple, stirring just until combined.

Pour the batter into a greased loaf pan. Sprinkle remaining toasted coconut on top and bake for 40-50 minutes until a toothpick inserted comes out clean.

Allow the bread to cool in the pan for 45-60 minutes before transferring it to a wire rack. Let it cool completely.