Jessie Hamilton, F.H.S.

• 1/2 cup sugar
• 1/2 cup coconut dessert
• 1 1/2 cup milk
• 1 can crushed pineapple
• 1 1/4 cup rum
• 1 container frozen topping, thawed

Combine dessert mix and sugar. Add 1/2 cup milk and stir until sugar is dissolved. Add remaining 1 cup milk. Cook until mixture comes to a boil. Cool. Add drained pineapple and rum. Fold in thawed whipped topping. Frost between layers and on top and sides of cake.

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