1 c. coconut
1 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 vanilla frosting
1 tbsp. rum or 1/2 tsp. rum extract

Heat oven to 350 degrees. Toast 1 cup coconut for 5 to 7 minutes. Reserve 1/2 cup of coconut 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. Bake at 350 degrees for 25 to 35 minutes. Cool.

In small saucepan heat 1/2 cup pineapple juice and 1/2 cup sugar to boiling. Pick cake with fork at 1/2 inch intervals. Pour hot mixture over cake. Cool completely. Blend frosting, rum and coconut in small bowl. Frost cake. Sprinkle with remaining coconut. Chill.