1 pkg. white cake mix
1 pkg. (4 serving size) Jello coconut or vanilla instant pudding and pie filling
4 eggs
1/2 c. water
1/3 c. Bacardi dark rum (80 proof)
1/4 c. Wesson oil

Blend all cake ingredients in large mixer 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 to 30 minutes or until cake springs back when lightly pressed DO NOT UNDERBAKE.

Cool in pan 15 minutes, remove and cool on rack. Fill and frost. Sprinkle with coconut and chill. Keep leftover cake in refrigerator. Do not use cake mix with pudding already in mix.

With vanilla flavor filling increase water to 3/4 cup; add 1 cup flaked coconut to batter.

FROSTING:

1 can (8 oz.) crushed pineapple in juice
1 pkg. (4 serving size) Jello coconut or vanilla instant pudding and pie filling
1/3 c. Bacardi dark rum
1 container (9 oz.) frozen whipped topping (thawed)
1 c. flaked coconut

Combine all ingredients except whipped topping and coconut in bowl; beat until well blended. Fold in thawed whipped topping.