1 (3 3/4 oz.) pkg. coconut cream pudding, instant
1/3 c. rum
1 pkg. white cake mix
4 eggs
1/4 c. oil
1/2 c. water
1 c. coconut

Blend ingredients (except coconut). Beat 4 minutes. Pour into 2 greased and floured 9 inch layer pans. Bake 350 degrees, 20-30 minutes. Do not underbake. Cool 15 minutes, remove from pans, finish cooling on racks.

FROSTING:

1 (8 oz.) can crushed pineapple in juice
1 (3 3/4 oz.) pkg. coconut cream pudding, instant
1/3 c. rum
1 (9 oz.) container Cool Whip