1 white cake mix (without pudding)
4 eggs
1/3 c. oil
1/2 c. dark rum
1 pkg. instant coconut cream pudding
1/4 c. water

Mix together above ingredients in a bowl according to cake instructions. Add and mix together:

1 lg. size can crushed pineapple in its own juice (approximately 1 1/2 c.)
1 1/2 c. flaked coconut

Pour into 9"x13" cake pan and bake at 350 degrees for approximately 30 to 35 minutes.

Cool cake thoroughly, I put it in the refrigerator overnight after it is cool to chill it.

TOPPING:

1 lg. container Cool Whip
1 sm. can crushed pineapple in its own juice
1 pkg. instant coconut cream pudding
1/3 c. dark rum
2 c. flaked coconut

Mix topping together and spread on cake, sprinkle with flaked coconut.