CAKE:

1 (18.26 oz.) pkg. white cake mix
3 eggs
1/2 c. water
1/3 c. white rum
1/4 c. oil
1 c. coconut

FROSTING:

1 (8 oz.) can crushed pineapple
1 (3 1/4 oz.) pkg. vanilla instant pudding
1/3 c. white rum
1 (9 oz.) Cool Whip
1 c. coconut

Preheat oven to 350 degrees. In a bowl, blend all cake ingredients except coconut. Beat 4 minutes with electric mixer at medium speed. Fold in coconut. Pour into 2 greased and floured 9-inch cake pans. Bake 25-30 minutes. Cool 15 minutes. Remove and cool on racks.

Combine all frosting ingredients except Cool Whip and coconut. Beat until blended. Fold in Cool Whip. Fill and frost cake layers. Sprinkle with coconut and chill. Refrigerate leftovers.