Vegan Pina Colada Cake

Name: Vegan Pina Colada Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 3 cups (375g) all-purpose plain flour; 3/4 - 1 cup (150-200g) granulated sugar (to taste); 3 teaspoons baking powder; 1/2 teaspoon baking soda; Pinch of salt; 1 cup (240g) water (or left over water from a can of coconut cream); 1/2 cup (120g) thick scoopable canned coconut cream; 1/2 cup (110g) melted vegan butter; ~1/3 cup (100g) pineapple puree (or extra 1/4 cup (55g) melted vegan butter (note 2)); 2 tablespoons rum (optional); 1 teaspoon vanilla extract; ~1 cup (165g) pineapple (fresh or canned (crushed is ideal)); 1 tablespoon (7g) cornstarch / corn flour; 1 cup (225g) vegan butter (chilled); 3-4 cups (300g-400g) powdered sugar / icing sugar (to taste (more for a firmer frosting)); Dash of coconut extract (optional); ~2 cups (320g) dried pineapple; ~1 cup (80g) shredded coconut