1.Preheat oven to 170°C/340°F. Grease a deep 20cm (8-inch) square cake pan; line base and sides with baking paper.
2.Beat butter, sugar and liqueur in a large bowl with an electric mixer until pale and creamy. Beat in eggs, one at a time, until just combined. Fold in pineapple, coconut cream, desiccated coconut and combined sifted flour and baking powder. Spread mixture into pan.
3.Bake cake for 50 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 15 minutes before turning, top-side up, onto a wire rack to cool.
4.Make caramel glaze. Bring cream, sugar, glucose and salt to the boil in small saucepan over low heat, stirring until sugar dissolves. Boil for 20 minutes or until caramel is thick and golden. Remove from heat; stir in extract. Cool for 20 minutes or until thickened.
5.Place cake on a wire rack over an oven tray. Pour two-thirds of the glaze over the cake. Stand for 30 minutes or until glaze is cool and set. Serve cake with remaining glaze.
If the remaining caramel glaze thickens too much by the time of serving, reheat in a small saucepan over low heat, adding 1-2 tablespoons extra cream or water to thin it down.Note