2) Cream together the butter and cream cheese on low speed until mixed well. Slowly add the sugar. Beat until the mixture is light and fluffy at medium-high speed for 5 minutes. Add the eggs, 1 at a time, beating on low speed. (Mix from 15 to 30 seconds.) Slowly add the flour. Once the flour is mixed in add the essences.
3) Beat the mixture on medium-low speed for about 30 seconds. Stop and scrape down the sides, beat another 30 seconds. Do not overbeat, or the cake will be dry.
4) Pour the batter into the tube tin and distribute evenly. Bake for 1 hour 30 minutes, then test for doneness. Remove from the oven and let the cake cool in the tin for 15 minutes. After 15 minutes turn the cake out on a serving dish. Put the dish on a wire rack to complete cooling. Ice the cake when it is cool.
For the icing:
1) Take the strained crushed pineapple, put in a small bowl, and with the back of a large spoon, press out as much juice as possible. Set aside.
2) Cream together the cream cheese and butter. Add the crushed pineapple and extracts. Beat about a minute and then slowly add the icing sugar, 100g at a time, until you reach the desired spreading consistency. You will most likely use the entire amount. Beat until light and fluffy.
3) Ice the pound cake on all sides, top and middle. Put the cake dish on greaseproof paper so that the coconut that falls off can be easily collected. Carefully press the coconut on the sides, and sprinkle on the top.