1 pkg. white cake mix for 2 layer cake
1 (8 oz.) can crushed pineapple in own juice
1 (6 oz.) can unsweetened pineapple juice
3 lg. eggs
1/3 c. vegetable oil

Combine all ingredients in large mixing bowl. Blend at low speed. Increase speed to high and beat 2 minutes.

Pour batter evenly into two greased and floured pans. Bake 30 to 35 minutes until toothpick inserted in center comes out clean. Cool in pans 15 minutes. Invert onto wire racks and invert layers again to right side up and cool completely.

PINA COLADA CREAM FROSTING:

1 env. (1/4 oz.) unflavored gelatin
1/4 c. water
1 (8 3/4 oz.) can cream of coconut
1 c. heavy or whipping cream
1 tbsp. dark rum flavoring
1 c. shredded coconut, toasted

Sprinkle gelatin over cold water in small saucepan. Let stand 1 minute until softened. Heat over low heat stirring occasionally until gelatin is completely dissolved, 3 to 5 minutes.

Whisk cream of coconut in large bowl until smooth. Whisk in gelatin until well blended. Refrigerate stirring occasionally, until mixture mounds slightly when dropped from spoon 10 to 15 minutes. Whisk again vigorously until light.

Meanwhile beat cream and flavoring in mixer bowl until stiff peaks form. Gently whisk half of whip cream into coconut mixture. Then fold in remaining cream with rubber spatula. Refrigerate until lightly set, 15 to 20 minutes.

To assemble place 1 cake layer on serving plate. Spread 1/3 of cream. Top with second layer and spread remaining cream over top and sides of cake. Gently press coconut along sides of cake. Refrigerate at least 1 hour or overnight.