1 white cake mix (2 layer size)
4 med. or 3 lg. eggs
1/2 c. water
1/3 c. dark rum, 80 proof
1/4 c. oil
1 pkg. toasted coconut instant pudding mix

Blend all ingredients in large bowl, beat 4 minutes at medium speed of electric mixer. Pour into 2 greased and floured 9 inch layer pans. Bake at 350 degrees for 25-35 minutes or until cake springs back when lightly pressed. Cool in pan 15 minutes, remove and cool on racks. Cool completely before frosting. After frosting, chill in refrigerator. Refrigerate leftover cake.

FROSTING:

1 (8 oz.) can crushed pineapple, undrained
1 pkg. toasted coconut or vanilla instant pudding
1/3 c. dark rum

Beat until well blended. Fold in 1 container frozen whipped topping. It is MOST important to have all frosting ingredients chilled before mixing.