1 pkg. yellow cake mix
1 pkg. vanilla instant pudding
1 (15 oz.) can Coco Lopez
1/2 c. plus 2 tbsp. rum
1/3 c. vegetable oil
4 eggs
1 (8 oz.) can crushed pineapple, drained
Maraschino cherries

Combine cake mix, pudding mix, 1/2 cup Coco Lopez, 1/2 cup rum, oil, and eggs. Beat 2 minutes. Add pineapple. Bake in 9 x 13 pan, greased and floured at 350 degrees or 50-55 minutes. Cool.

Poke holes in cake and pour remaining Coco Lopez combined with 2 tablespoons rum over cake. Sprinkle with toasted coconut and decorate with cherries. Chill and serve.