2 c. sugar
1 c. butter, softened
4 eggs
1 c. unsweetened pineapple juice
1/2 c. cream of coconut
1 tsp. coconut extract
1 tbsp. rum extract
3 c. flour
3 tsp. baking powder
1 tsp. salt

In a mixing bowl, cream sugar and butter well. Add eggs, one at a time, blending well after each addition.

In separate bowl, combine pineapple juice, cream of coconut, coconut extract and rum extract. Combine flour, baking powder and salt together. Add pineapple juice mixture to sugar and egg mixture alternating with dry ingredients. Mix well and pour into 2 greased and floured 9-inch pans. Bake at 350 degrees for 35 minutes. Cool 15 minutes. Remove from pan and chill on rack.

PINA COLADA CAKE FILLING AND ICING:

1/2 c. pineapple juice
1 tbsp. gelatin
1 c. unsweetened crushed pineapple
1 1/2 c. whipped cream
1/2 c. powdered sugar
1 tsp. coconut abstract
Flake coconut for garnish

In a small pan, combine pineapple juice and gelatin. Let stand for 5 minutes. Heat to dissolve gelatin. Pour into blender, puree with crushed pineapple until smooth. Pour into bowl and chill until half set.

In another bowl, add whipped cream, powdered sugar and coconut abstract. Whip until it forms a stiff peak. Then fold half of mixture into chilled pineapple mixture and spread half of filling on top of one layer. Place other layer on top and spread the remaining filler. Frost the side with the other half of whipped cream and sprinkle with coconut and chill.