1 pkg. yellow cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 c. shredded coconut
2 tsp. rum flavoring
1 carton (8 oz.) whipped topping
Toasted coconut

Heat oven to 350 degrees. Grease and flour 2 round pans or 13 x 9 x 2 inch pan. Prepare cake mix as directed except substitute pineapple for the water; stir shredded coconut and rum flavoring into batter.

Pour into pans and bake as directed. Remove from pans and cool completely. Fill and frost round layers of frost rectangular cake with whipped topping; sprinkle with toasted coconut. Refrigerate until serving time.