Pina Colada Cake

1 yellow cake mix
1 can (8 oz.) crushed pineapple in juice, undrained
1/2 cup shredded coconut
2 tsp. rum flavoring
1 carton (8 oz.) Cool Whip
toasted coconut (you can mix food coloring of your choice before toasting to look festive)

Heat oven to 350 degrees. Grease and flour 2 round pans or 13x9 pan. Prepare cake mix as directed on package, except substitute pineapple for the water. Stir shredded coconut and rum flavoring into the batter. Pour into pans. Bake as directed. Cool 10 minutes. Remove from pans and cool completely. Fill and frost with Cool Whip. Sprinkle with toasted coconut. Keep refrigerated.

From: Glorious Grub Cookbook By. Joan Stewart

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