1 box yellow cake mix
1 pkg. coconut cream pudding
4 eggs
1 c. water
1/4 c. rum
1/4 c. cooking oil

Combine all ingredients in large mixer bowl. Blend well. Beat 4 minutes at medium speed. Pour into 3 greased and floured cake pans. Bake at 350 degrees for 35 minutes. Remove from pans and cool on racks.

FROSTING:

1 lg. Cool Whip
1 pkg. coconut cream pudding
1 c. drained crushed pineapple

Combine all ingredients in large bowl and mix thoroughly. (1/4 cup rum may be added to icing mixture if desired). Icing the cake. Sprinkle coconut over the top of the cake. Keep refrigerated.