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

Heat oven to 350 degrees. Toast 1 cup coconut for 5 to 7 minutes. Reserve 1/2 cup for frosting.

Grease and flour 13"x9" pan.

In a large bowl blend cake mix, water, 1/2 cup pineapple juice, 1/4 cup rum and 2 egg whites at low speed until moistened. Beat 2 minutes at high speed. Stir in 1/2 cup coconut and pour into pan. Bake for 25 to 30 minutes or until toothpick comes out clean. Cool 10 minutes.

In small saucepan heat 1/2 cup pineapple juice and sugar to boiling. Using a long tined fork, prick cake at 1/2" intervals. Pour hot juice mix over cake. Cool completely.

In a small bowl blend 1 can Pillsbury Ready to Spread vanilla frosting supreme and rum. Frost cake and sprinkle with reserved coconut. Chill. Makes 12 servings.