1 pkg. yellow cake mix (pudding in)
1 (15 oz.) can cream of coconut, divided
1/2 c. + 2 tbsp. rum, divided
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, well drained

Preheat oven to 350 degrees. In large mixer bowl, combine cake mix, 1/2 cup cream of coconut, 1/2 cup rum, oil and eggs. Beat on medium speed, 2 minutes. Stir in pineapple. Pour into well greased and floured 10" tube pan. Bake 50 to 55 minutes. Cool slightly. Remove from pan. With a table knife or skewer, poke holes about 1" apart in cake almost to bottom. Combine remaining cream of coconut and rum. Pour over cake. Chill thoroughly. Garnish with whipped cream, pineapple chunks, maraschino cherries and toasted coconut. Store in refrigerator.