CAKE:

1/3 c. rum flavoring
1 pkg. instant lemon pudding, small
1 cake mix, white, without pudding in mix (Duncan Hines is best)
4 whole eggs
3/4 c. water
1/4 c. oil
1 c. coconut flakes (add last and stir in)

Bake in 9x13-inch pan.

FROSTING:

8 oz. pineapple with juice
1 pkg. instant lemon pudding, small
1/3 tsp. rum flavoring
1 (9 oz.) container Cool Whip
coconut flakes, for sprinkling

Combine pineapple and juice, instant pudding, rum flavor. Beat until blended. Fold in Cool Whip, then spread over cake. Sprinkle with coconut flakes.