1 box yellow cake mix, without the pudding
1/3 c. vegetable oil
1/4 c. pineapple juice
1 c. chunk pineapple
1 c. shredded coconut
1/2 c. white or dark rum
3 3/4 oz. vanilla pudding
4 eggs
1/4 c. milk
1/2 c. white or dark rum (No. 151 proof)
1/2 c. powdered sugar

Preheat oven to 350 degrees. Blend together cake mix, pudding mix, eggs, oil, milk, pineapple juice and rum at high speed; beat until smooth. Then add drained pineapple and coconut and mix at low speed for 1 to 2 minutes maximum.

Place mixed ingredients into a greased and floured bundt pan or pan of desire and bake for approximately 45 to 50 minutes, or when you get a clean knife, when inserted into the cake. When baking is completed, let the cake cool and then remove from pan. Next, mix together powdered sugar and rum until creamy and pour over cake. Serve chilled.