Use cooking spray to coat your mini bundt pans (my pan has 12 cakes)
In a small bowl combine the flour, salt, baking powder and baking soda; set aside
In a medium bowl cream together the butter and sugar until light and fluffy; add the egg and beat until well mixed
Add the rum and coconut milk and mix until incorporated
Mix in the vanilla yogurt
Mix in half of the flour mixture until just incorporated then mix in the other half; do not over mix
Lastly fold in by hand the crushed pineapple
Divide between the 12 bundt pans and bake for 10-12 minutes until toothpick comes out clean
Cool on rack for 5 minutes then remove cakes from pan and cool completely
To make glaze combine the cream cheese, coconut extract and powdered sugar; add enough milk to make desired consistency
Drizzle cakes with glaze and sprinkle with toasted coconut
Note: to toast coconut, preheat oven to 350, place desired amount of coconut on metal baking sheet and bake for 5-8 minutes; stirring often until coconut is lightly toasted