PREPARATIONS

Preheat oven to 350°. In large mixer bowl, combine cake mix, 3/4 cup cream of coconut, eggs, 1/3 cup rum, oil and coffee. Beat 2 minutes on medium speed. Stir in 3/4 cup chips and nuts. Pour into well-greased and floured 10-inch fluted tube pan. Bake 40 to 50 minutes or until wooden pick inserted near center comes out clean. Meanwhile, in small saucepan, over low heat, melt remaining 1/4 cup chips. Gradually add remaining 1/4 cup cream of coconut; mix well. Over medium heat, bring to a boil. Reduce heat; simmer 5 minutes, stirring frequently. Stir in remaining 1 tablespoon rum; set aside. Cool cake 20 minutes. Remove from pan; cool to room temperature. Slowly spoon glaze over cake; garnish as desired. Store covered at room temperature.

*Non-alcoholic variation: Omit rum. In cake batter, use 1/3 cup water and 2 teaspoons rum flavoring instead of rum. In glaze, add 1 tablespoon water and 1/4 teaspoon rum flavoring after cooking.