Preheat the oven to 350°F. Grease and lightly flour a pan and set aside.
In a medium bowl whisk together the dry ingredients and set aside. In a large bowl or stand mixer on medium speed beat the butter and sugar fluffy and pale in color, about 3-4 minutes. Add in the cream of coconut, eggs, vanilla and coconut extract and beat until well incorporated. Add in the dry ingredients and mix until well blended, about 1 minute. Stir in the chocolate chips.
Pour the batter into the prepared pan and bake for 1 hour, or until a toothpick that is inserted into the center comes out clean. Let the cake cool in the pan for 1 hour, and then remove the cake from the pan and let it cool completely on a wire rack.
Once the pound cake is cooled completely, make the glaze. In a medium microwave-proof bowl add chocolate chips and cream of coconut. Heat on 50% power for 1 minute. Stir and cook on 50% power for 30 seconds. Stir and repeat until the chips are melted and the mixture is smooth. Pour the glaze over top of, letting it drizzle down the sides.
Topping & to Finish
Press the toasted coconut chips into the wet glaze and let rest for at least 15 minutes before serving. The cake will keep at room temperature, covered, for up to 5 days.