1 box yellow cake mix (Duncan Hines)
1/2 tbsp. pineapple flavoring
1/2 tbsp. coconut flavoring

Mix cake as directed adding flavorings. Place in two 8 or 9 inch cake pans.

PINA COLADA FROSTING:

1 1/2 oz. cream cheese
1/2 tbsp. butter
1/2 tsp. vanilla
1=1 1/2 c. powdered sugar
1 sm. can crushed drained pineapple
Toasted coconut
Maraschino cherries, chopped
Chopped pecans
4 oz. frozen whipped cream or 8 oz. Cool Whip

Cream first 3 ingredients. Add sugar gradually. Mix until creamy. Add whipped cream, fold in pineapple. Frost cake, sprinkle toasted coconut, cherries and pecans over each layer and sides of cake. Keep refrigerated.