1 pkg. white cake mix
1/2 c. Watkins coconut dessert mix
1/2 c. water
1 1/4 tsp. rum extract
4 eggs
1/4 c. cooking oil

Blend all ingredients. Beat 4 minutes. Pour in greased and floured pan. Bake 30 minutes.

PINEAPPLE-RUM FROSTING:

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

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 it comes to a boil. It will be thick. Cool. Add drained pineapple and Cool Whip. Frost.