1 (2 layer size) pkg. yellow cake mix
3 eggs
1 c. bacardi amber rum
1/2 c. water
1/3 c. oil
2 2/3 c. (7 oz.) Bakers Angel Flake coconut
1 (20 oz.) can crushed pineapple in juice
1 (4 serving size) pkg. Jello vanilla flavor instant pudding
3 1/2 c. (8 oz.) thawed Cool Whip whipped topping

Combine cake mix, eggs, 3/4 cup of the rum, water, and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut. Pour into greased and floured 15 x 10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes. Remove from pan; cool on rack. Cut into 3 (10 x 5 inch) pieces. Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice, and remaining rum; stir to blend. Fold in whipped topping.

Place 1 cake layer on plate; spread with some of the topping mixture. Top with half the remaining pineapple. Repeat layers, ending with cake; frost cake with remaining topping mixture. Cover with rest of coconut.