Preheat the oven to 350°F. Spray a 9x13 baking dish with baking spray, set aside.

In a large bowl, add the cake mix, crushed pineapple, oil, and eggs. With an electric hand mixer, mix on low for 30 seconds to combine. Place on medium speed and whip for 2 minutes.

Pour the batter into the prepared baking dish and smooth out the top. Bake for 29-34 minutes until a toothpick inserted into the center comes out clean.

Let cool on a wire rack for 30 minutes.

Using a fork, gently poke holes all over the cake. Try not to crumble the top of the cake the best you can.

In a medium-sized bowl whisk together the cream of coconut, pineapple juice, and rum extract. Pour all over the cake. Let it sit until completely cooled and the liquid is absorbed.

To make the topping, place the pudding mix into a large bowl. Add the milk and whisk to combine until it starts to thicken.

Fold in the whipped topping until there are no streaks left. Fold in the well-drained crushed pineapple. Smooth over the cake.

Top with toasted coconut and serve.

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