2TbsFlaked coconuttoasted or not as desired for garnish
Instructions
Preheat the oven to 350℉ degrees and grease a 9x13 inch cake pan
In a large bowl or stand mixer on low speed mix the cake mix, eggs, water, coconut rum and butter together until incorporated. Increase the speed to medium and continue to mix for two minutes
Stir in the pineapple and pour into baking dish
Cook for 25 minutes or until lightly browned and toothpick inserted into center comes out clean
During the last 5 minutes of baking, whisk together the cream of coconut, pineapple rum and milk
As soon as the cake comes out of the oven poke the cake all over with a fork and then pour the mixture all over the top
Cool in the pan completely; after about 10 minutes, put it in the refrigerator to get a good chill
Once the cake is completely cooled, whip the heavy cream and sugar in a large mixing bowl or stand mixer on high speed, beat until soft peaks form
Spread or pipe the cream on top of the chilled cake
To toast the coconut, place a thin layer on a paper plate and microwave on high at 15 second intervals, stirring between each, until light golden brown and fragrant
Garnish with coconut flakes and refrigerate
Notes
Note: For a non-boozy version use pineapple juice in place of the rum in both the cake and the soak