1 pkg. yellow cake mix
3 eggs
1 c. rum
1/2 c. water
1/3 c. oil
7 oz. flaked coconut
1 can crushed pineapple in juice
1 sm. pkg. vanilla instant pudding
8 oz. Cool Whip

Combine cake mix, eggs, 3/4 cup rum, water, and oil. Beat for 2 minutes. Stir in coconut. Pour into 2 greased and floured 9-inch pans. Bake at 350 degrees about 25 minutes.

Drain pineapple, reserving 1/3 cup juice. Combine pudding mix, 3/4 cup drained pineapple, the 1/3 cup reserved juice, and remaining rum. Stir to blend. Fold in Cool Whip.

Frost both layers and sides. Cover with remaining coconut.