1 (1 lb. 2 1/2 oz.) box yellow cake mix (not mix with pudding)
1 (3 3/4 oz.) pkg. instant coconut pudding mix
1/4 c. salad oil
1 c. water
4 eggs, beaten (if very large eggs are used, only use 3)
1/4 tsp. rum flavoring

GLAZE:

1/2 c. butter flavored oil (or regular & 1/4 tsp. butter flavoring)
2 c. powdered sugar
1/3 c. orange juice
2 tbsp. grated orange rind
A few drops rum flavor

Combine cake mix, pudding mix, oil, rum, water and beaten eggs. Beat for 4 minutes. Pour into greased and floured 9" tube cake pan. Bake at 350 degrees for 55 to 60 minutes or until cake springs back when touched in middle. Cool for 10 minutes, punch holes in cake with ice pick or straw.

Combine sugar, juice, oil and flavoring in saucepan and heat to boiling. Stir in rind. Cool slightly and pour over cake while still in pan. Pull cake gently away from sides of pan and pour some of the glaze down sides of cake. Do all this a little at a time so cake will absorb as much glaze as possible. When cool enough to touch pan, turn out of pan and turn over. Use the remaining glaze where necessary.