Preheat oven to 350 degrees F. Generously coat a 9- x 5-inch loaf pan with nonstick cooking spray.

Using a handheld or stand hand mixer, beat together the butter and cream cheese in a large bowl until fluffy. Add the granulated sugar and beat until well incorporated. Add the egg and mix well.

In a separate mixing bowl, combine the flour, baking powder, baking soda, and salt. In another bowl combine the mashed bananas, milk, 2 tablespoons rum, lime zest, lime juice, and vanilla extract.

Using a wooden spoon, alternate mixing the flour mixture and banana mixture into the creamed butter mixture until all ingredients have been added and well combined. Fold in the pecans and coconut. Pour the mixture into the prepared loaf pan.

Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Remove from the oven and allow the bread to cool for 5 to 10 minutes in the pan, then transfer to a wire rack to continue cooling.

Meanwhile, place the brown sugar, butter, lime juice, and rum in a small saucepan over MEDIUM heat. Bring to a low boil stirring constantly until the sugar dissolves and the mixture is smooth, about one minute. Remove from heat and stir in the pecans and coconut. Let the glaze rest for two minutes and then spoon it over the loaf while it's still slightly warm.