Helen Matthews, Linville High School
- 1 package yellow (pudding included) cake
- 2 cup coconut
- 1 (8 oz) can crushed pineapple
- 1/2 cup sugar
- 1/2 cup oleo
- 1/3 cup rum
Prepare cake as directed adding 1 1/3 cups coconut after beating. Bake in a greased and floured 10 inch tube pan at 350° for 45 minutes or until done. Cool in pan for 15 minutes. Drain pineapple; reserve juice (1/4 cup). Combine sugar, butter and measured juice in saucepan. Boil 5 minutes, stirring constantly. Remove from heat. Add pineapple, rum and remaining coconut. Invert cake onto serving pan; prick and spoon warm mixture over warm cake.