1 pkg. yellow cake mix (super moist)
1 (8 oz.) can crushed pineapple, undrained
1/2 c. coconut, shredded
2 tsp. rum flavoring
1 (8 oz.) whipped topping

Prepare cake mix as directed on package except substitute pineapple for the water. Stir shredded coconut and rum flavoring onto the batter. Grease and flour 2 round pans (8 x 9 or 9 x 13 inch). Pour batter into pans. Bake at 350 degrees for 25 minutes. Cool 10 minutes. Remove from pans. Frost with whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time.