Place a large frying pan on medium heat and melt 1 tablespoon of butter.

Pour 2 cups of coconut into the pan and spread out evenly using a rubber spatula.

Allow to fry for 2-3 minutes before flipping.

Fry until almost evenly toasted - be mindful to not burn the flakes!

Transfer and spread out onto a plate to cool.

Repeat steps with the rest of the coconut.

Preheat oven to the temperature indicated on the box of cake mix and spray two 9-inch cake pans with baking spray.

Make the cake mix according to package directions and divide the batter between the two pans.

Place in the oven for the time directed (around 30 minutes) or until an inserted toothpick comes out clean.

Allow the cakes to cool slightly in the pans before transferring to a wire rack to cool completely.

Use an electric mixer (stand or handheld) to make the frosting by beating together the butter, powdered sugar, cream, coconut extract, and rum until combined and smooth and with stiff peaks.

Scoop 1 cup of the frosting into a piping bag fitted with a large open star tip. Set aside.

Before assembling the cake, level off the dome that may have formed during baking.

To assemble the cake, place one (cooled) layer onto the cake board (secure in place with a little frosting on the bottom).

Scoop 1 cup of frosting onto this cake layer and spread out evenly to the edges.

Place the second (cooled) cake layer on top and use the remaining frosting to cover the sides and top of the cake in an even layer using an icing spatula.

Cover the entire cake with the cooled toasted coconut.

Using the piping bag of frosting, pipe swirls around the top of the cake, and place a maraschino cherry on top of each one.