1 pkg. yellow cake mix
3 eggs
1 c. rum
1/2 c. water
1/3 c. oil
7 oz. angel flake coconut
20 oz. can crushed pineapple
6 serving size Jello vanilla instant pudding & pie filling
12 oz. Cool Whip, thawed

Combine mix, eggs, 1/2-3/4 cup rum, water and oil; beat. Stir in 2/3 cup coconut. Bake at 350 degrees for 30 minutes. Drain pineapple (reserve 1/3-1/2 cup liquid). Combine pudding mix, 3/4 cup pineapple juice and remaining rum. Stir. Fold in whipped topping. Cut cooled layers in half. Put topping and 1/4 of remaining pineapple on each layer, frost top and sides with remaining topping. Cover with coconut. Refrigerate.