For the cake
1 - 15.25 ounce vanilla cake mix
1 - 3.4 ounce instant vanilla pudding mix
4 eggs
1 - 8 ounce can crushed pineapple (do not drain)
1 teaspoon rum extract
1 cup sour cream
1/4 cup oil
1 1/2 cup shredded coconut, divided
For the Frosting
1 - 8 ounce package cream cheese, softened
1/2 cup butter, softened
2 Tablespoons cream of coconut
1/2 teaspoon salt
1/2 teaspoon rum extract
4 1/2 cups powdered sugar
cherries with stems, for garnish

1 - 15.25 ounce vanilla cake mix 1 - 3.4 ounce instant vanilla pudding mix 4 eggs 1 - 8 ounce can crushed pineapple (do not drain) 1 teaspoon rum extract 1 cup sour cream 1/4 cup oil 1 1/2 cup shredded coconut, divided 1 - 8 ounce package cream cheese, softened 1/2 cup butter, softened 2 Tablespoons cream of coconut 1/2 teaspoon salt 1/2 teaspoon rum extract 4 1/2 cups powdered sugar

Place 1/2 cup shredded coconut on a baking sheet. Bake at 350* for 6 minutes, stirring often. Remove and cool.
Beat the cake mix, pudding mix, eggs, pineapple, extract, sour cream, and oil on low for 1 minute. Beat on medium for 2 minutes. Stir in the remaining coconut. Spoon into a 12 cup bundt pan that has been sprayed with Baker's Joy. (baking spray with oil and flour) Bake at 350* for 50-55 minutes or until a toothpick comes out mostly clean. Remove and let cool in the pan for 15 minutes, then flip out onto a plate to cool completely.
Beat the butter until creamy. Add the cream cheese, cream of coconut, extract, and salt and beat again. Slowly add the powdered sugar until completely mixed in. Reserve 1/2 cup frosting.
Spread the rest of the frosting on the cake. Sprinkle the toasted coconut on the top of the cake. Pipe 10 swirls on top with the reserved frosting. Top each swirl with a cherry that has been patted dry. Keep the cake refrigerated until it is time to serve. Serves 12-14 depending on how large you cut each slice.