Pina Colada Cake

Ingredients

• 1 (18.25 ounce) box yellow cake mix*
• 1 (8 ounce) can crushed pineapple in juice, undrained
• Toasted coconut
• 1/2 cup shredded coconut
• 2 teaspoons rum flavoring
• 8 ounces frozen whipped topping, thawed

Instructions

1. Prepare cake mix as directed, substituting undrained pineapple for the water called for on box.
2. Stir shredded coconut and rum flavoring into batter.
3. Pour batter into a 13 x 9-inch pan.
4. Bake as directed.
5. Cool for 10 minutes.
6. Frost cake with whipped topping.
7. Sprinkle with toasted coconut.
8. Refrigerate until serving time.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.