1 tsp. rum extract
1 (3 oz.) can flaked coconut
4 (8 oz.) pkg. cream cheese
5 eggs
1 1/4 c. sugar
2 tbsp. cornstarch
4 tbsp. melted butter
1 tsp. vanilla extract
1 tsp. lemon juice
2 c. sour cream
1 (20 oz.) can crushed pineapple, well drained

1. Heat oven to 400 degrees.

2. Place rum extract and coconut in food processor; process until combined and finely chopped. Set aside.

3. Place cream cheese in mixer bowl; beat until softened. Beat in the next 7 ingredients in the order above, beating well after each addition. Stir in the coconut and pineapple. Pour mixture into 9 inch springform pan. Place pan in large roasting pan; transfer to oven. Fill roasting pan with 1 1/2 inches hot water. Bake 30 minutes.

4. Reduce heat to 325 degrees. Bake 30 minutes longer or until wooden skewer inserted in center is drawn clean.

5. Remove cake to wire rack to cool. Refrigerate cake overnight before serving. Cake may be topped with fruit, if desired. Makes 16-20 servings.