1Prepare cake mix and bake according to package directions using two 9-inch round cake pans. Cool in pans on wire racks 15 minutes. Remove cakes from pans; cool completely.
2For rum filling, combine all ingredients in small bowl until well blended. Cover with plastic wrap; refrigerate until ready to use.
3For whipped topping, place 2 cups whipping cream in large bowl; beat 1 1/2 to 2 minutes or until soft peaks form. Add powdered sugar and vanilla; beat 20 seconds or until stiff peaks form. Cover with plastic wrap; refrigerate until ready to use.
4Place pineapple cut side down on cutting board; slice very thinlyl Place slices on paper towels; pat dry.
5Place 1 cake layer on serving plate. Spread half of run filling evenly over cake. Spread 1 cup whipped topping evenly over cake. Sprinkle with 1 cup coconut; top with remaining cake layer. Spread remaining rum filling evenly over cake. Spread remaining whipped topping evenly over top and side of cake; sprinkle top with remaining coconut.
6Press pineapple slices around side of cake vertically, overlapping slightly. Reserve any remaining pineapple slices for another use. Refrigerate cake until ready to serve.
Create bakery-quality cupcakes, cakes, and cookies at home by creating beautiful rosettes. What You'll NeedRoyal icingGel food colors for rosettes and leavesPiping bagWilton 21 star tipWilton 352 leaf tip1. Make...