1 pkg. yellow cake mix (2 layer)
1 sm. pkg. instant vanilla pudding
1/2 c. pina colada drink mix
1/2 c. light rum
1/3 c. cooking oil
4 eggs
1/2 c. flaked coconut

In large bowl, combine cake mix, pudding mix, pina colada mix, rum, oil and eggs. Beat at medium speed for 2 minutes. Fold in coconut. Pour into greased and floured 10 inch fluted tube pan. Bake at 350 degrees for 50 to 55 minutes. Cool 15 minutes in pan. Invert onto rack, cool completely.

TOPPING: Take 1 quart pineapple sherbet (softened), blend in 1/2 cup light rum. Fold in one small can crushed pineapple (drained); freeze. Serve on top of cake slices.