1 (18 oz.) pkg. yellow cake mix
1 (3 3/4 oz.) pkg. instant vanilla pudding & pie filling
1 (15 oz.) can coconut lopez cream of coconut
1 c. plus 2 tbsp. rum
4 eggs
1 (8 oz.) can crushed pineapple in juice, well drained
Whipped cream
Pineapple slices
Maraschino cherries
Toasted coconut for garnish

Preheat oven to 350 degrees, in large bowl combine cake mix, pudding, 1 cup cream of coconut, 1 cup oil and eggs. Beat on medium 2 minutes. Stir in pineapple. Put into well greased and floured 10 inch tube pan. Bake 50-60 minutes. Cool slightly. Remove from pan. With knife poke holes about 1 inch apart in cake, almost to bottom.

Combine remaining of coconut and rum, pour over cake. Chill thoroughly, garnish and store in refrigerator. Makes one 10 inch cake. Note: If cake mix with pudding is used, omit the pudding.