1 box white cake mix
4 eggs
1 pkg. vanilla instant pudding
1 c. flaked coconut
1/2 c. water
1/4 c. oil
1/3 c. light rum

FROSTING:

1 (8 oz.) pkg. Cool Whip
1 pkg. coconut instant pudding
1 sm. can crushed pineapple with juice
1/4 c. rum

Mix and bake cake in a greased and floured 9 x 13 inch pan. Bake for 35 minutes at 350 degrees. While cake is still warm, punch holes in the cake with a fork and pour 1 can of Eagle Brand condensed milk, then 1 small can of cream of coconut. Let the cake cool, then frost. Sprinkle with coconut and/or garnish with cherries.