CAKE:

1/3 c. Bicardi dark rum (80 proof)
1 pkg. coconut cream or vanilla instant pudding (if you use vanilla pudding, add 1/4 c. more water)
1 box (2 layer size) white cake mix
4 eggs
1/2 c. water
1/4 c. oil
Fresh coconut

FROSTING:

1 can (8 oz.) crushed pineapple with juice
1 pkg. coconut or vanilla instant pudding
1/3 c. rum

Beat until blended. Fold into 1 (9 ounce) container whipped topping. (Chill cake after frosting. Top with coconut before slicing.)

Blend all cake ingredients except coconut. Beat 4 minutes at medium speed. Pour into 2 greased and floured cake pans. Bake at 350 degrees for 25 to 30 minutes. Do not underbake. Cool in pan 15 minutes, remove to rack.