Pina Colada Cake - cooking recipe

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

Preparation

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\u00b0 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.