1 c. coconut
1 pkg. Pillsbury Plus white cake mix
1/2 c. water
1/2 c. apple juice
1/3 c. oil
1/4 c. rum
4 egg whites
1/2 c. apple juice
1/2 c. sugar

FROSTING:

1 can Pillsbury vanilla frosting supreme
1 tsp. rum or 1/2 tsp. rum extract
1/2 c. reserved toasted coconut

Heat oven to 350 degrees. On cookie sheet, toast 1 cup coconut at 350 degrees for 5-7 minutes. Reserve 1/2 cup for frosting. Grease and flour 13 x 9 inch pan. In large bowl, blend cake mix, water, 1/2 cup pineapple juice, oil, 1/4 cup rum and egg whites at low speed until moistened, beat 2 minutes at high speed. Stir in 1/2 cup coconut. Pour into greased and floured pan.