1 c. coconut
1 moist white cake mix
1/2 c. water
1/2 c. pineapple juice
1/3 c. oil
1/4 c. rum (1/4 c. water plus 1 tsp. rum extract)
4 egg whites
1/2 c. pineapple juice
1/2 c. sugar

Heat oven to 350 degrees. Toast 1 cup coconut for 5-7 minutes. Reserve 1/2 cup for frosting. Grease and flour 9x13 inch pan.

Blend cake mix, water, 1/2 pineapple juice, oil, 1/4 cup rum, egg whites at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/2 cup coconut. Pour into prepared pan. Bake at 350 degrees for 25-35 minutes until toothpick comes clean. Cool 10 minutes.

In small saucepan, heat 1/2 cup pineapple juice and sugar to boiling. Using fork, prick cake at 1/2 inch intervals. Pour hot pineapple mixture over cake. Cool completely.

In small bowl, blend ready to spread vanilla frosting with 1 teaspoon rum (or 1/2 teaspoon rum extract). Frost cake. Sprinkle with reserved coconut. Serve chilled.