Preheat oven to 350°F. Prepare three 8-inch cake pans with baker's floured cooking spray, or grease and line with parchment rounds.

Blend melted butter, buttermilk, eggs and egg whites, 1/2 cup coconut rum, and coconut extract in a stand mixer bowl, or in a large bowl with a wire whisk. (Save the other 1/2 cup of rum to infuse the layers after they're baked.) Blend in cake mixes for 30 seconds until moistened. Scrape down the sides of the bowl with a spatula and beat for 2 minutes until well combined.

Divide batter evenly between the prepared cake pans (I find a kitchen scale helpful for this part). This guarantees your layers will bake to be the same height.

Bake for 34-37 minutes (or until a toothpick comes out clean). Allow cake layers to cool for 10-15 minutes on a wire cooling rack before removing from pans. Cool completely before frosting. Set in the fridge or freezer to accelerate the cooling process if desired.

Beat together softened cream cheese and butter; slowly add in powdered sugar alternating with milk until frosting reaches desired consistency. Add vanilla and salt if needed and beat until well combined.

Place a smear of frosting on your cake circle (to keep the cake from sliding while you decorate it) and center your first cake layer in the center of the circle.

With a measuring cup or a jigger, infuse each cake layer with about 30-45mLs (1 -1.5 oz.) of coconut rum. Let sit for a minute or two to let it soak into the cake layers.

Spread the first layer with frosting. Add your next cake layer on top, and repeat the process with your remaining cake layers.

Now you're ready to crumb-coat. If you're unfamiliar with crumb-coating, it's just what it sounds like – spreading a thin layer of frosting over the entire outside of the cake to keep crumbs out of your final layer.

Once your crumb coat has set (this takes about 5-10 minutes in the fridge), add your final layer of frosting and smooth. I like to use an offset spatula and bench scraper for this part, and I made the frosting layer thin enough to let the cake layers show through a bit for a ‘semi-naked’ cake style.

(I found a squeeze bottle or piping bag work the easiest for my first cake drips - but you'll see me use a spoon in the video!)

Rim your martini glass with a bit of the candy melt mix, and add a bit of shredded coconut to the rim. Invert the glass, and press it upside-down at an angle into the top of the cake, far enough for it to stay in place with the support of the cake layers.

Add a sprinkle of shredded coconut around the glass – and you’re done! Cut in and enjoy!