1 pkg. yellow cake mix
3 eggs
1 c. amber rum
1/2 c. water
1/3 c. oil
2/3 c. flaked coconut
1 (20 oz.) can crushed pineapple in juice
1 (3 oz.) pkg. Jello vanilla or coconut cream instant pudding
3 1/2 c. (8 oz.) thawed Cool Whip

Combine cake mix, eggs and 3/4 cup of the rum, water and oil in large bowl. Beat at medium speed of mixer for 2 minutes. Stir in 2/3 cup of the coconut. Pour into greased and floured 15"x10" pan. Bake at 325 degrees for 20 to 25 minutes or until done. Cool for 10 minutes and remove from pan. Allow to cool completely. Cut into 3 (10"x5") pieces.

Drain pineapple, reserving 1/3 cup of juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and 1/4 cup of rum. Stir to blend. Fold in whipped topping. Place 1 cake layer on plate. Spread with some of the topping mixture. Top with half of the remaining pineapple. Repeat layers, frost cake with remaining topping.