1 pkg. white cake mix
1 pkg. instant Jello pudding mix (coconut or vanilla)
4 eggs
1 c. coconut
1/2 c. water
1/3 c. dark rum
1/4 c. vegetable oil

Blend all above ingredients and put in 3 layer tins. Bake at 350 degrees for 50 to 60 minutes. Be sure it is done.

FROSTING:

1 (8 oz.) can crushed pineapple & juice
1 pkg. instant Jello pudding (coconut or vanilla)
1/3 c. dark rum
1 (9 oz.) container Cool Whip

Combine all frosting ingredients and frost all layers. Cake must be refrigerated after it is completed because of the Cool Whip.