½cuprumlight, dark, Malibu — your choice. You can substitute water
½cupshredded coconut not toasted
1cuptoasted shredded coconut
Preheat oven to 375˚. Grease bundt pan with butter and cover edges with the ½ cup of coconut.
Dump cake mix into a large mixing bowl.
In medium size bowl, whisk eggs.
Add oil, pureed pineapple, and rum to eggs. Mix together.
Pour wet ingredients into cake mix. Stir ingredients together with spatula or large spoon until well combined.
Pour cake mix into bundt pan, then “drop the pan” to level ingredients. I lift it about 2 inches off the counter and let go and repeat. That levels the thick batter to make more even baking.
Bake 28-32 minutes until toothpick inserted in center is clean.
Allow to cool ten minutes, then turn out to a cooling rack and allow to cool completely. Then, transfer cake to your serving plate.
Make the pineapple drizzle by combining a ¼ cup of pineapple juice and confectioners sugar until you reach desired consistency. Adjust by adding pineapple juice a tablespoon at a time to make a good pouring consistency.
Drizzle the glaze over the cake and then top with toasted coconut.
We used one can of pineapple chunks. We poured off the pineapple juice and saved it for the topping. I used my bullet blender to puree the pineapple chunks.