1 pkg. white cake mix with pudding
3 eggs
1/2 c. water
1/3 c. 80 proof amber rum
1/4 c. oil
1 c. flaked coconut

FROSTING:

1 (8 oz.) can crushed pineapple
1 sm. pkg. coconut cream or vanilla flavor instant pudding
1/3 c. amber rum
1 (9 oz.) container frozen whipped topping, thawed
1 c. flaked coconut

Heat oven to 350 degrees. In bowl, blend all ingredients except coconut. With electric mixer at medium speed, beat 4 minutes. Fold in coconut. Pour into two greased and floured 9 inch layer cake pans. Bake 25-30 minutes or until cake springs back when lightly pressed. Cool 15 minutes. Remove and cool on racks.

Frosting: Combine all ingredients except frozen whipped topping and coconut. Blend until well mixed. Fold in thawed topping. Fill and frost cake layers. Sprinkle with coconut. Chill. Refrigerate leftovers.