8 ounces cream cheese, softened
1/3 cup granulated sugar
2 tablespoons rum extract
3 1/2 cups thawed Cool Whip
1 (8 1/4 ounce) can crushed pineapple in syrup
2 2/3 cups (7 ounces) Baker's Angel Flake coconut

Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of coconut. Spread in 8-inch layer pan lined with plastic wrap. Invert pan onto serving plate. Remove pan and plastic wrap; spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours.