Drain the and finely chop the pineapple, and reserve the liquid.
Bake the cake according to instructions, but replace water with the reserved pineapple juice.
Let the cake cool, then crumble into a large bowl and add ½ cup of the chopped pineapple and just enough frosting to combine.
Mix well and refrigerate for two hours or overnight .
Scoop cake mixture into using a cookie scoop and roll into 1-inch balls.
Place them onto a baking sheet and insert a stick into each ball no more than halfway into the center.
Transfer to the freezer for 15-20 minutes.
Microwave the candy melts in a bowl and dip the cake pops into the candy coating.
Add toasted coconut to the cake pop before the coating dries.