1 pkg. white cake mix (2 layer size)
1/2 c. Watkins coconut dessert mix
1/2 c. sugar
4 eggs
2/3 c. water
1/4 c. cooking oil
1 1/4 tsp. Watkins rum extract

Blend all ingredients in mixer bowl; beat 4 minutes at medium speed. Pour into 2 greased and floured 9 inch round pans. Bake at 350 degrees for 25 to 30 minutes. Cool and frost with pineapple-rum frosting. Makes 16 servings.

PINEAPPLE-RUM FROSTING:

1/2 c. Watkins coconut dessert mix
1/2 c. sugar
1 1/2 c. milk, divided
1 can (8 oz.) crushed pineapple, drained
1 1/4 tsp. Watkins rum extract
1 container (8 oz.) frozen whipped topping, thawed

Combine dessert mix and sugar. Add 1/2 cup milk and stir until sugar is dissolved. Add remaining 1 cup milk. Cook, stirring constantly, until mixture comes to a boil. (Pudding will be very thick.) Cool. Add drained pineapple and rum extract. Fold in thawed whipped topping. Frost between layers, top and side of cake.