1 (2 layer size) pkg. yellow cake mix
3 eggs
1 c. Rum
1/2 c. water
1 (4 serving size) pkg. vanilla flavor instant pudding
3 1/2 c. (8 oz.) thawed whipped topping
1/3 c. oil
2 2/3 c. coconut
1 (20 oz.) can crushed pineapple in juice

Combine cake mix, eggs, 3/4 cup rum, water and oil in large bowl. Beat at medium speed for 2 minutes. Stir in 2/3 cup coconut. Pour into greased, floured 15x10 inch pan. Bake at 350 degrees for 30-35 minutes. Cool 10 minutes; remove form pan; cool on rack. Cut into 3 (10x5 inch) pieces.

Drain pineapple, reserving 1/3 cup of the juice. Combine pudding mix, 3/4 cup of the pineapple, reserved juice and remaining rum; stir to blend. Fold in whipped topping.