1 pkg. white cake mix for 2 layer cake
1 (8 oz.) can crushed pineapple in own juice
1 (6 oz.) can unsweetened pineapple juice
3 lg. eggs
1/2 c. vegetable oil

PINA COLADA CREAM:

1 (1/4 oz.) env. unflavored gelatin
1/4 c. water
1 (8 3/4 oz.) can cream of coconut
1 c. heavy or whipping cream
1 tbsp. dark rum
1 c. shredded coconut, toasted

Cake: Preheat oven to 350 degrees. Grease and flour 2 (9 inch) round cake pans. Combine all cake ingredients in large mixer bowl. Blend at low speed; increase speed to high and beat 2 minutes. Pour batter evenly into prepared pans. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Cool each layer completely right side up.

Pina Colada Cream: Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute to soften. Heat over low heat, stirring occasionally, until gelatin is dissolved, 3 to 5 minutes. Whisk cream of coconut in large bowl until smooth. Whisk in gelatin until well blended. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon, 10 to 15 minutes. Whisk again until light. Meanwhile, beat cream and rum in mixer bowl until stiff peaks form. Gently whisk half the whipped cream into coconut mixture, then fold remaining cream with rubber spatula. Refrigerate until set, 15 to 20 minutes.

To assemble, place 1 cake layer in serving plate. Spread with 1/3 of the cream. Top with second layer and spread remaining cream over top and sides of cake. Gently press coconut along sides of cake. Refrigerate at least 1 hour or overnight. Makes 12 servings.