Hawaiian Wedding Cake that Even Coconut Haters Will Love

Directions

1. 1
   Preheat oven to 350 degrees F. Grease one 9 x 13 inch pan.
2. 2
   Mix the dry ingredients together, don't forget to pulse the coconut in the food processor.
3. 3
   Mix the eggs, sugars,pineapple with juice, Torani coconut syrup, vanilla,and rum
4. 4
   Stir in nuts.Spoon into the pan.
5. 5
   Bake for 35 to 40 minutes.
6. 6
   Let cool for 5 minute and then poke the cake several times with a fork to allow the soaking syrup to be absorbed easily.
7. 7
   Drizzle the soaking syrup over the cake - you may not need all of it depending on how moist the cake is.If you are using pineapple preserves spread them over the warm cake as soon as the soaking syrup has soaked into the cake.
8. 8
   Mix the glaze ingredients in a heavy saucepan and cook, stirring often, until the mixture is reduced and it thickens.
9. 9
   Mix the cream cheese and the butter in a mixer until well blended.Beat in the coconut syrup and vanilla.
10. 10
    Add the Confectioner's sugar.Whip until light and fluffy. This is a soft, creamy frosting.Wait until the cake has cooled completely and then spread the frosting over it.Refrigerate, tightly covered, overnight if possible.
11. 11
    Garnish with maraschino cherries and more toasted coconut if desired.