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

Or use vanilla flavor pudding and increase water to 3/4 cup and add 1 cup flaked coconut to batter.

FROSTING:

1 (8 oz.) can crushed pineapple with juice
1 (4 serving) pkg. coconut cream instant pudding
1/3 c. rum (or 1/4 rum, 1/6 water)
1 (9 oz.) frozen whipped topping, thawed

CAKE: Blend all ingredients. Beat 4 minutes at medium speed. Pour in 9-inch greased pans. Bake for 25-30 minutes at 350 degrees. Do not under bake. Cool, fill and frost, sprinkle with coconut.

FROSTING: Combine all ingredients except whipped topping. Mix well. Then fold in whipped topping.