1 c. coconut
1 pkg. Pillsbury Plus white cake mix
1/2 c. water
1/2 c. pineapple juice
1/3 c. oil
1/4 c. rum
4 egg whites
1/2 c. pineapple juice
1/2 c. sugar

FROSTING:

1 can Pillsbury ready to spread vanilla frosting supreme
1 tbsp. rum or 1/2 tsp. rum extract
1/2 c. reserved toasted coconut

Heat oven to 350 degrees. Toast 1 cup coconut for 5-7 minutes. Reserve 1/2 cup for frosting. Grease and flour 13 x 9 inch pan. In large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites at low speed until moistened; beat 2 minutes at high speed. Stir in 1/2 cup coconut. Pour into prepared pan.

Bake at 350 degrees for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.

In small saucepan, heat 1/2 cup pineapple juice and sugar to boiling. Using fork, prick cake at 1/2 inch intervals. Pour hot pineapple mixture over cake. Cool completely.

In small bowl, blend frosting and 1 tablespoon rum. Frost cake; sprinkle with 1/2 cup reserved coconut. Serve chilled. 12 servings.

Tip: To substitute for rum, use 1/4 cup water and 1 teaspoon rum extract.