1 pkg. Betty Crocker Supermoist yellow cake mix
1 (20 oz.) can Dole Crushed pineapple in its own juice
1/2 c. flaked coconut
3 tsp. Watkins rum extract
1 lg. carton Cool Whip
Toasted coconut (flaked)

Heat oven to 350 degrees F. Grease and flour 2 round pans or 9x13 inch pan. Prepare cake mix as directed on package except - substitute pineapple with own juice for the water; add coconut and rum extract to batter.

Pour batter into pans and bale as directed. Cool cake for 10 minutes; remove from pan or pans and cool completely. Fill and frost layers or rectangular cake with Cool Whip. Sprinkle with toasted coconut. Refrigerate until serving time. Refrigerate any remaining cake. (It tastes even better on the second or third day.) Enjoy!

Bake about 40-45 minutes. Check with toothpick.