1 pkg. (sm.) Jello instant vanilla pudding
1 1/2 c. flaked coconut
1 pkg. white cake mix
1/3 c. dark rum
4 eggs
1/4 c. oil
3/4 c. water

Blend all cake ingredients, saving 3/4 cup flaked coconut for frosting. Beat 4 minutes at medium speed on mixer. Pour into 2 greased ad floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes or until cake springs back when lightly pressed. Do not underbake. Cool in pan for 15 minutes, remove and cool on racks. Fill and frost then pat on remaining coconut.

FROSTING:

1 can (8 oz.) crushed pineapple with juice
1 pkg. (sm.) Jello instant vanilla pudding
1/3 dark rum
1 Cool Whip (9 oz.)

Combine all ingredients in bowl except Cool Whip and remaining coconut. Beat until well blended. Fold in slightly thawed Cool Whip and then frost cake. Pat, sprinkle on remaining coconut and chill. Refrigerate leftover.