Preheat the oven to 350°F. Spread 1 cup flaked coconut and 1/2 cup macadamia nuts on a baking pan. Roast for 7-8 minutes, then remove the nuts.
Increase the oven to broil and continue to toast the coconut stirring periodically until browned. Set aside to cool.
Place the pineapple into a fine mesh colander and drain, squeezing out any excess liquid.
In a medium bowl, sift together the all-purpose flour, sugar, baking powder and salt.
In a separate bowl, whisk together the melted butter, 3 large eggs, Greek yogurt, vanilla and rum extracts.
By hand, stir the wet ingredients into the dry until fully moistened. The batter will be stiff.
Add the toasted coconut, macadamia nuts and crushed pineapple. Mix until combined.
Spritz a 9 x 5 x 4 inch loaf pan with baking spray. Spread the batter evenly into the loaf pan. Sprinkle the remaining 1/2 cup coconut on top.
Bake for 40 minutes, then check the top for over-browning. Lay a piece of aluminum foil on top and continue baking for another 10 minutes or until a tester inserted into the center comes back clean.
Cool in the loaf pan for 1 hour, then remove to a cooling rack to cool completely.