Let’s break down the process into easy-to-follow steps. I’ll guide you through each stage.

Step 1: Preheat and Prepare. Preheat your oven to 350°F (175°C). Line two cupcake pans with 18 cupcake liners.

Step 2: Make Cupcake Batter. In a large bowl, stir together the cake mix, Sprite (at room temperature), vegetable oil, eggs, and 1 teaspoon of orange zest until thoroughly combined. Fold in the toasted coconut.

Step 3: Bake Cupcakes. Divide the batter evenly between the cupcake liners. Bake according to the package directions (usually around 18-20 minutes), or until a toothpick inserted into the center of a cupcake comes out clean.

Step 4: Cool Cupcakes. Let the cupcakes cool completely in the pans before frosting.

Step 5: Make Rum Frosting. Meanwhile, make the frosting. In a large bowl, beat together the softened butter, half of the powdered sugar, pineapple juice, and white rum until smooth.

Step 6: Finish Frosting. Add the remaining powdered sugar and beat until the frosting is light and fluffy.

Step 7: Frost and Garnish. Pipe the cooled cupcakes with the rum frosting. Garnish each cupcake with an orange wedge, a maraschino cherry, and a cocktail umbrella.

The instructions are clear.