1 box yellow super moist cake mix
1 (8 oz.) can crushed pineapple in juice
1/2 c. shredded coconut
2 tsp. rum flavoring
1 (8 oz.) carton frozen whipped cream
Thawed toasted coconut

Prepare cake mix as directed on box except substitute pineapple juice and pineapple for the water. Stir shredded coconut and rum flavoring in batter. Pour batter in 9" cake pans. Bake as directed. Fill and frost cake with whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time and any remaining cake.