1 (8 oz.) can crushed pineapple, packed in juice
1/2 c. flaked coconut
1 (18 1/2 oz.) box pineapple flavor cake mix
1 (4 3/4 oz.) box instant vanilla pudding mix
4 eggs
1/2 c. cooking oil
1/2 c. dark rum
1/2 c. cream of coconut

Rum Sauce:
1 stick butter (1/2 c.)
1/3 c. sugar
3 tbsp. reserved pineapple juice
3 tbsp. rum
4 tbsp. cream of coconut

To make cake, drain pineapple; reserve juice. Mix pineapple with flaked coconut; set aside. Grease and flour 10 inch tube pan. Preheat oven to 350 degrees.

Combine cake mix, pudding mix, eggs, oil, rum, and cream of coconut in large mixing bowl. Beat 2 minutes with electric mixer at high speed. Fold in pineapple-coconut mixture. Pour into prepared pan.

Bake for 1 1/2 to 1 3/4 hours, checking occasionally from the hour mark on. Cake is done when the pick is clean.