1 pkg. white cake mix
1 pkg. coconut cream instant pudding
4 eggs
1/2 c. water
1/3 c. dark rum
1/4 c. vegetable oil
1 c. coconut

Blend all cake ingredients, except coconut, for 4 minutes in large mixing bowl. Add coconut. Pour into 2 well greased and floured 9 inch layer pans. Bake 25 to 30 minutes at 350 degrees. Cool.

FILLING:

1 (8 oz.) can crushed pineapple in its own juice
1 pkg. coconut cream instant pudding mix
1/3 c. run
1 (9 oz.) container whipped topping
Slivered almonds, pecans or walnuts
Coconut

Blend all ingredients well except whipped topping and nuts. Fold in whipped topping and nuts. Cut the layers of cake in half horizontally. Divide filling between layers and sprinkle each layer with coconut and top with coconut and nuts. Beautiful and super!!