### Instructions:
**1. Prepare Your Pan and Oven:**
Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan or a 9×13 inch baking pan. Alternatively, you can use baking spray with flour.
**2. Make the Pound Cake Batter:**
In a large bowl, cream together the softened butter and 2 cups granulated sugar until light and fluffy (about 3-5 minutes with an electric mixer). Beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract and almond extract (if using). In a separate medium bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the coconut milk, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. Gently fold in the finely diced pineapple and shredded coconut flakes.
**3. Prepare the Cream Cheese Swirl:**
In a medium bowl, combine the softened cream cheese, 1/2 cup granulated sugar, egg yolk, and 1 teaspoon vanilla extract. Beat with an electric mixer until smooth and creamy, with no lumps.
**4. Assemble the Cake:**
Pour about half of the pound cake batter into the prepared pan, spreading it evenly. Dollop spoonfuls of the cream cheese swirl mixture over the batter. Use a knife or skewer to gently swirl the cream cheese into the batter – avoid over-swirling. Pour the remaining pound cake batter over the cream cheese layer, spreading it as evenly as possible.
**5. Bake the Cake:**
Bake for 60-75 minutes for a Bundt pan, or 50-60 minutes for a 9×13 pan, or until a wooden skewer inserted into the center of the cake comes out with only a few moist crumbs (or clean, avoiding the cream cheese swirl). If the top starts to brown too quickly, you can loosely tent it with aluminum foil.
**6. Cool and Glaze:**
Allow the cake to cool in the pan on a wire rack for 15-20 minutes before inverting it onto the wire rack to cool completely. Once the cake is completely cool, prepare the optional glaze by whisking together the powdered sugar and pineapple juice/coconut milk until smooth. Drizzle the glaze over the cooled cake.
### Short Tips:
* **Room Temperature Ingredients are Key:** For a smooth, emulsified batter and a tender crumb, ensure your butter, eggs, and cream cheese are at room temperature.
* **Don’t Overmix:** Overmixing the batter can develop the gluten in the flour, leading to a tough cake. Mix until just combined.
* **Drain Pineapple Well:** If using canned pineapple, press out as much liquid as possible to prevent a soggy cake.
* **Swirl Gently:** A light hand with the swirling will create beautiful ribbons; too much swirling will blend the layers too much.
* **Storage:** Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Though with its deliciousness, it probably won’t last that long!
