Step 1

Preheat oven to 350°F. Spray a 9x13 glass pan with nonstick baking spray.

Step 2

Beat the butter and sugars until creamy. Add the drained pineapple, extracts, and eggs and beat again.

Step 3

Stir together the flour, salt, baking soda, baking powder, and cake spice. Slowly beat into the wet ingredients.

Step 4

Add the zucchini, coconut, and cherries and stir gently. Spread in the prepared pan. Bake for 35-37 minutes or until a toothpick inserted in the center comes out mostly clean. Let cool completely.

Step 5

Spread 1/2 cup coconut on a metal sheet pan and bake at 350°F for 4-5 minutes or until golden brown. Stir every minute. Remove and let it cool.

Step 6

Beat the butter, marshmallow cream, salt, and extracts until light and fluffy. Slowly add the powdered sugar and heavy whipping cream and beat until combined.

Step 7

Spread on the cooled cake.

Step 8

Sprinkle the regular and toasted coconut on top of the frosting. Top with the cherries. Store in a tightly sealed container.