Rum Raisin Pound Cake with Coconut Glaze
1  1/2  cups golden raisins
1/2 cup  dark rum  
  3 sticks  (1 1/2  cups)  unsalted butter, at room temperature, plus more for the pan    
2  1/4  cups sifted  all-purpose  flour, plus more for the pan  
1  teaspoon  baking powder  
1/2  teaspoon  kosher  salt  
1 2/3 cups  granulated  sugar  
6 large eggs,  at room temperature  
2  teaspoons pure  vanilla extract  
1 cup confectioners\u2019 sugar  
2 tablespoons unsweetened coconut milk    
1/2  cup unsweetened shredded coconut  (see Cook\u2019s Note)
Instructions:
Combine the raisins  and  rum  in a small bowl and soak  for several hours or overnight.
Preheat  the  oven to 350 degrees F. Butter and flour a 12-cup  Bundt  pan  or ring pan.
Combine the flour, baking powder and salt in a medium bowl.  Set aside.
Beat the butter in  the bowl of  an electric mixer  until light and fluffy. Gradually beat in  the sugar. Beat until fluffy,  2  to  3 minutes.
Beat in  the eggs 2 at a time, beating  well  after each addition. Add the vanilla and  beat on low to combine. With a rubber spatula, gently  fold  in the flour mixture. Fold in  the raisins with their soaking liquid.
Pour the batter into  the  prepared  pan. Bake until  the  top is  golden  and a  cake  tester  or toothpick  inserted in the middle comes out clean, about 1 hour.
While the cake is baking, make the glaze:  Whisk the confectioners\u2019 sugar and coconut milk together  in a small bowl  until there are no lumps; add  more coconut milk or sugar to reach the  consistency  of school glue.
Cool  the cake  in the pan on a wire rack  for 5 minutes. Remove  the cake  from  the  pan  and  place  on  the  rack. While the cake is still warm, drizzle  the coconut glaze  over  the top  and  sprinkle with  the  shredded  coconut.
