1 pkg. white cake mix
1 pkg. Jello coconut instant pudding mix
4 eggs
1 c. coconut
1/2 c. water
1/3 c. Bacardi rum
1/4 c. Wesson oil

Blend cake ingredients, except coconut. Beat 4 minutes. Pour into two greased and floured 9 inch pans. Bake at 350 degrees for 25-30 minutes. Do not under bake. Cool in pans 15 minutes. Frost cake with icing and sprinkle with coconut. Chill. Refrigerate leftover cake.

FROSTING:

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

Combine all ingredients, except whipped topping, in a bowl; beat until well blended. Fold in thawed whipped topping.