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Preheat oven to 350°F (175°C). Grease and flour a Bundt pan well.
In a bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream butter and sugar until light and fluffy.
Beat in eggs one at a time. Stir in vanilla.
Mix in sour cream, then fold in crushed pineapple and shredded coconut.
Gradually add dry ingredients and mix until just combined.
Pour batter into prepared Bundt pan and bake for 45–55 minutes, or until a toothpick comes out clean.
Let cool in pan 10 minutes, then turn out onto a rack to cool completely.
Whisk together powdered sugar, coconut milk, pineapple juice, and vanilla until smooth.
Drizzle over cooled cake.
Generously top the glaze with pineapple chunks, shaved white chocolate, and coconut flakes for that show-stopping look!