1 pkg. white cake mix
1 pkg. (4 serving size) coconut
1 pkg. creme instant pudding
4 eggs
1/4 c. water
1/3 c. Bacardi dark rum
1/4 c. Wesson Oil
1 c. flaked coconut

FROSTING:

1 can (8 oz.) crushed pineapple in juice
1 pkg. (4 serving) size coconut creme
1 pkg. instant pudding
1/3 c. Bacardi dark rum
1 (9 oz.) container frozen whipped
Topping, thawed

Blend all ingredients except coconut in large mixer bowl. Beat 4 minutes at medium speed of electric mixer, add coconut. Pour into two 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 for 15 minutes; remove and cool on racks.

FROSTING: Combine all ingredients except whipped topping in a bowl; beat until well blended. Fold in thawed whipped topping.