1. Preheat the oven to 350° F. In a large bowl, combine the cake mix, pineapple with juice, water, oil and eggs. Beat with an electric mixer. Stir in the coconut flakes. Pour the batter into a greased 9 x 13 pan. Bake for 30 to 35 minutes or until golden-brown. Let cool completely.
2. Using a large fork, poke holes all over the cake. In a measuring cup, combine the cream of coconut, rum and lime juice. Pour it over the cake slowly. Place in the refrigerator until ready to serve.
3. One to two hours before serving, use an electric mixer to whip 1 1/2 cups of heavy cream to stiff peaks. Set aside. In another bowl, combine the remaining cream, pudding mix and pineapple preserves. Whisk until well-combined. Then, fold the whipped cream into the pudding mixture in three additions. Refrigerate for at least 30 minutes until the pudding is set. Dollop the topping over the cake. Use a spatula to lightly spread it. Garnish with coconut chips, cherries and lime zest.
   
   Note: If you can’t find coconut pudding, you can substitute with vanilla pudding mix and 1 teaspoon of coconut extract.

Per Serving: Calories: 480, Fat: 32 g (19 g Saturated Fat), Cholesterol: 80 mg, Sodium: 340 mg, Carbohydrates: 43 g, Fiber: 1 g, Protein: 5 g.