1 package yellow cake mix
1 1/4 cups water
1/3 cup vegetable oil
3 eggs
1 can (8 oz.) crushed pineapple in juice, well drained and juice reserved
1 tsp. rum extract
1 package Betty Crocker Home Style fluffy white frosting mix
1 tsp. rum extract
1/4 cup flaked coconut, toasted

Heat oven to 350 degrees. Grease bottom and sides of 2 round pans, 8 or 9 X 1 1/2 inches, and lightly flour. Beat cake mix, water, oil, eggs, pineapple and 1 tsp. rum extract in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly, until moistened. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.

Bake 30 to 35 minutes or until cake springs back when touched lightly in the center. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to wire rack. Cool completely, about 1 hour.

Add enough water to reserved pineapple juice to measure 1/2 cup; heat to boiling. Make frosting mix as directed on package, using pineapple juice mixture for the boiling water called for in package direction. Beat 1 tsp. rum extract into frosting on low speed. Fill cake layers with about 2/3 cup frosting. Frost side and top of cake with remaining frosting. Sprinkle top and sides with coconut. Store loosely covered at room temperature.

Makes 12 servings.