1 white cake mix
1 pkg. coconut cream pudding
4 eggs
1/4 c. oil
1/2 c. water
1/3 c. dark Bacardi Rum
1 pkg. flaked coconut

FROSTING:

1 (8 oz.) crushed pineapple
1 pkg. coconut cream pudding
8 oz. Cool Whip
1/3 c. dark rum

Blend dry ingredients. Beat together in large bowl at medium speed. Add eggs, oil, water and rum. Stir in coconut. Pour in greased and floured pan. Bake at 350 degrees for 25 to 30 minutes.

FROSTING: Mix pineapple and juice, pudding with Cool Whip. Frost cake. Chill 1 to 2 hours.