1 c. coconut
1 pkg. Pillsbury Plus white cake mix
1 c. pineapple juice
1/3 c. oil
1/4 c. rum flavoring (2 tbsp. rum flavoring and enough water to make 1/4 c.)
4 egg whites
1/2 c. pineapple juice
1/2 c. sugar

Heat oven to 350 degrees. Toast 1 cup coconut for 5-7 minutes. Save 1/2 cup for frosting.

Grease and flour 13x9 pan. In large bowl blend cake mix, 1 cup pineapple juice, oil, 1/4 cup rum flavoring, and egg whites at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/2 cup toasted coconut. Pour into prepared pan. Bake at 350 degrees for 20- 35 minutes or until toothpick comes out clean.

FROSTING:

2 egg whites
Pinch of salt
1/4 c. sugar
1 1/2 tsp. coconut or pineapple flavoring
3/4 c. light corn syrup

In small bowl beat egg whites and salt until foamy. Gradually add sugar, continuing to beat until soft peaks form. In small saucepan heat corn syrup just to boiling. Pour in thin stream over egg whites. Continue to beat until frosting is stiff. Add flavoring and frost cake. Spread rest of toasted coconut over frosting.