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Ingredients
- 1 pkg. Betty Crocker moist yellow cake mix
- 1 can crushed pineapple (undrained)
- 1/2 c. coconut
- 2 tsp. rum flavoring
- 1 (8 oz.) carton whipped topping, thawed
- toasted coconut
Method
- Grease and flour 2 (9-inch) cake pans.
- Prepare cake as directed on box except substitute pineapple for water.
- Stir in coconut and rum flavoring.
- Pour into cake pans.
- Bake at 350° or as directed on box.
- Cool in pans for 10 minutes.
- Remove from pans and cool completely.
- Fill and frost layers with Cool Whip. Sprinkle with toasted coconut.
- Refrigerate.
