Cake1 cup coconut
1 pkg. (1 lb. 2.25 oz.) pudding-included white cake mix
½ cup water
½ cup pineapple juice
1/3 cup oil
¼ cup rum
4 egg whites
½ cup pineapple juice
½ cup sugar
¼ cup rum
Frosting
1 cup butter, softened
2 2/3 cups powdered sugar, sifted
4 tsp. milk
1 tsp. vanilla
2 Tbsp. rum
½ cup reserved toasted coconut
---------
Heat oven to 350o. Sprinkle 1 cup coconut on cookie sheet. Bake at 350o for 5-7 minutes, or until toasted.
Meanwhile, grease and flour 9”x13” pan. In large bowl, combine cake mix, water, ½ cup pineapple juice, oil, ¼ cup rum and egg whites; beat at low speed until moistened. Beat 2 minutes at high speed.
Stir in ½ cup of the toasted coconut; reserve ½ cup for frosting. Pour into greased and floured pan.
Bake at 350o for 25-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes.
In small saucepan, combine ½ cup pineapple juice and sugar; bring to a boil. Remove from heat, and add ¼ cup rum. With long-tined fork, prick cake at ½ inch intervals. Pour hot pineapple mixture over cake. Cool 1 hour, or until completely cooled.
In small bowl cream butter at medium speed of an electric mixer; gradually add sugar, beating until light and fluffy. Add milk; beat until spreading consistency. Stir in vanilla and rum; blend well. Frost cake. Sprinkle with reserved ½ cup coconut. Refrigerate until serving time.
Makes 12 servings.