1 pkg. 2 layer size white cake mix
1 pkg. 4 serving size Jello coconut (cream flavor or vanilla instant pudding)
4 eggs
1 c. flaked coconut
1/2 c. water
1/3 c. Bacardi rum (80 proof)
1/4 c. vegetable or canola oil

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed with electric mixer. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes. Cool for 15 minutes. Fill and frost, sprinkle with coconut.

Refrigerate until ready to serve. Store in refrigerator in an airtight container.

FROSTING:

1 can (8 oz.) crushed pineapple (in juice) Mom drains juice
1 pkg. (4 serving size) Jello coconut cream or vanilla instant pudding
1/3 c. Bacardi dark rum (80 proof)
1 container (9 oz.) frozen whipped topping, thawed

Blend all ingredients except whipped topping in bowl. Beat until well blended, fold in whipped topping.

With vanilla flavor filling increase water to 3/4 cup. Add 1 cup flaked coconut to batter.