Piña Colada Cake Name: BRANDI THOMAS Base: SHAW AFB Recipe: 1 box Betty Crocker® SuperMoist® yellow cake mix 1 can (8 oz) crushed pineapple in juice, undrained 3/4 cup water 1/3 cup vegetable oil 3 eggs 2 teaspoons rum extract 1 container (12 oz) Betty Crocker® Whipped white frosting 1/4 cup flaked coconut, toasted 1. Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottoms and sides of 2 (8- or 9-inch) round pans or bottom only of 13x9-inch pan with shortening; lightly flour. 2. In large bowl, beat cake mix, pineapple, water, oil, eggs and 1 teaspoon of the rum extract with electric mixer on low speed 2 minutes, scraping bowl occasionally (do not overbeat). Divide batter evenly among pans. 3. Bake as directed on box. Cool 10 minutes. Run knife around side of pans to loosen cakes; remove from pans to cooling rack. Cool completely, about 1 hour. 4. Stir remaining 1 teaspoon rum extract into frosting. Place 1 cake layer, rounded side down, on serving plate. Spread with 1/3 cup frosting. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting; sprinkle with toasted coconut. Store loosely covered at room temperature.