1 pkg. yellow cake mix
Grated rind of 2 lg. oranges
1 c. orange juice
3 eggs
1 c. shredded coconut
1/4 c. golden rum
Confectioners' sugar glaze
Fruit or orange peel for garnish (optional)

Preheat oven to 325 degrees. Grease and flour 10 x 4 inch fluted cake pan or bundt pan.

Combine cake mix, orange rind, orange juice and eggs in large bowl. Beat at low speed until combined, then beat at medium speed for 3 minutes. Stir in coconut. Turn batter into prepared pan. Bake 55 to 65 minutes or until done. Cool in pan 15 minutes. Remove cake from pan. Poke holes in cake with fork. Pour on rum. Cool to room temperature. Cover cake and store overnight to mellow.

Pour confectioners' sugar glaze over top of cake. Garnish with fruit or orange peel, if desired.

GLAZE:

1 c. confectioners' sugar
1 to 2 tbsp. milk

Place confectioners' sugar in small bowl. Gradually stir in milk until the glaze is smooth and thick, but of pourable consistency.