1 pkg. white cake mix
1 pkg. (4 serving size) instant coconut pudding
1/3 c. dark rum (80 proof)
4 eggs
1/2 c. water
1/4 c. oil

Blend all ingredients. Beat 4 minutes at medium speed with electric mixer. Pour into greased and floured 9 inch layer pans. Bake at 350 degrees for 25-30 minutes. Do not underbake. Cool in pan 15 minutes, then remove and cool on racks. Fill and frost with following frosting:

FROSTING:

1 (8 oz.) can crushed pineapple in juice
1/3 c. rum
Coconut
1 pkg. (4 serving size) instant coconut cream pudding

Beat until well blended. Fold in 1 (9 ounce) container of Cool Whip, thawed. Frost cake, then sprinkle top and sides with coconut (about 1 cup). Refrigerate cake.