1 box yellow cake mix
1 (8 oz.) can crushed pineapple in juice (undrained)
1/2 c. shredded coconut
2 tsp. rum flavoring
1 (8 oz.) container frozen whipped topping (thawed)
toasted coconut

Preheat oven to 350 degrees. Grease and flour 2 round cake pans, 8 or 9 inch, or a 13 x 9 rectangular pan. Prepare cake mix as directed on package, except substitute the pineapple and juice for the water. Stir in the shredded coconut and rum flavoring. Pour batter into the pan(s). Bake as directed on the box. Cool the layers 10 minutes in the pans, then remove and cool on racks.

Fill and frost the layers or rectangular cake (in the pan) with the whipped topping. Sprinkle with toasted coconut. Refrigerate until serving time. Also keep any remaining cake refrigerated.