1 pkg. yellow cake mix
1 c. undrained crushed pineapple
3 eggs
1/3 c. cooking oil
1 tsp. rum flavor
1 - 8 oz. carton frozen whipped topping, thawed toasted coconut

Preheat oven to 350 degrees. Grease and flour 2 round pans or one 13 x 9 x 2 inch pan. Prepare cake mix as directed on package except substitute pineapple for water; stir shredded coconut and rum flavor into batter. Pour batter into pans and bake as directed. Bake for 35 to 40 minutes. Cool completely. Frost cake with whipped topping. Sprinkle with coconut. Refrigerate.